Executive Chef, Dorval
- Montreal, QC, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
- Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
- Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
- Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
- Four years of related culinary supervisory experience in a fast-paced environment.
- Strong background in banquet and catering functions.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal) in French and English
- Proficient in Microsoft Office (Word and Excel).
More about this job
Responsibilities
Lead and supervise culinary staff in food preparation and catering, while managing menus, inventory, purchasing, budgets, staffing, and food and payroll costs. Maintain client satisfaction and ensure compliance with quality, food safety, occupational health and safety, and WHMIS requirements; coordinate inspections and training and recommend kitchen maintenance as needed.
Requirements
Requires four years of related culinary supervisory experience in a fast-paced environment and a strong background in banquet and catering operations. Candidates should have food and catering knowledge, basic supervisory and team leadership skills, effective prioritization, excellent written and verbal communication in French and English, and proficiency in Microsoft Word and Excel.
Skills
- Culinary Team Supervision
- Banquet and Catering
- Menu Planning and Development
- Food Production
- Inventory Management
- Cost Control
- Budgeting
- Staffing and Scheduling
- Team Leadership and Development
- Food Safety and Sanitation
- Occupational Health and Safety
- WHMIS
- Workplace Inspections
- Microsoft Word
- Microsoft Excel
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Security & Safety
Keywords
- Culinary Supervision
- Banquet Operations
- Catering
- Menu Planning
- Menu Development
- Food Production
- Inventory Management
- Pricing
- Requisitioning
- Equipment Management
- Operation Planning
- Budgeting
- Costing
- Food Cost Control
- Payroll Cost Control
- Staffing
- Productivity
- Client Relations
- Quality Assurance
- Sanitation
- Food Safety
- Occupational Health and Safety Act
- WHMIS
- Workplace Inspections
- WHMIS Training
- Kitchen Maintenance
- Microsoft Office
- Microsoft Word
- Microsoft Excel
- Food and Catering Trends