Chef gestionnaire / Chef manager
- Montreal, QC, Canada
Contract
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Job details
- Job type
- Contract
- Apply by
- Working hours
- 40 hours per week
- Posting language
- English · French
- Posted
Original job description
English section of this bilingual listing.
WHO ARE WE?
Dexterra is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.
Description du poste
WHAT'S THE JOB?
The Chef Manager is responsible for overseeing the operations of their assigned unit, which includes food production, customer service, administrative tasks such as ordering and billing, meal service, health and safety, and financial management of the project.
The tasks and responsibilities of the Chef Manager include, but are not necessarily limited to, the following:
- Plan and develop menus and recipes ;
- Carry out meal preparation ;
- Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment ;
- Take temperatures of preparations, freezers, and refrigeration units ;
- Ensure that all tasks are carried out safely and report any incidents or problems immediately ;
- Ensure employees have purchased proper personal protective equipment ;
- Work to control costs of the location by taking measures such as:
- Perform physical inventories, adequately maintaining the level of stock at the unit.
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste.
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations.
- Suggest dishes that take advantage of seasonal availability.
- Maximizing the profit of the location while reducing expenditures.
- Track payroll costs.
- Ordering supplies ;
- Provide suggestions on marketing plans to help drive sales and improve revenue ;
- Ensures the integrity of the cash flow process, making certain all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures) ;
- Remain an ambassador of goodwill, ethics, and great client relations at all times ;
- Where necessary, step in to alleviate guest concerns and resolve issues that arise from service ;
- Maintains speed of service standards ;
- Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed ;
- Lead and champion any construction or unit opening ;
- Oversee all aspects of franchise locations, as applicable ;
- Other duties as assigned ;
Qualifications
WHO ARE WE LOOKING FOR?
Essential requirements for the position:
- Three years of experience in the food service industry as a Chef manager ;
- Food establishment manager MAPAQ certified ;
- Superior communication skills in both verbal and written English with the ability to communicate in French as necessary ;
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies ;
- Able to effectively use a computer and all related software, including POS equipment ;
Skills
- Reach and lift between 0-10 pounds from floor to shoulder height ;
- Frequent standing and walking required ;
- Able to work in hot or cold temperatures ;
Informations complémentaires
WHAT'S IN IT FOR YOU?
- Schedule from Monday to Friday, for a total of 40 hours per week on 6AM to 3PM.
- Location City of Saint-Laurent.
- Annual wage based on experience.
- A growing company. While other organizations are downsizing, ours is expanding!
Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the application process are available upon request.
#IND2
Read the full bilingual original
Description de l'entreprise
QUI SOMMES-NOUS?
Certifiée comme Great Place to Work®, Dexterra est une entreprise en plein essor, financièrement solide et cotée en bourse (TSX:DXT) avec une présence étendue à travers l'Amérique du Nord. Nous visons à offrir à nos gens plus qu'un simple emploi - nous offrons des opportunités dans une culture qui promeut la stabilité, la diversité et l'inclusion, la camaraderie, la reconnaissance des employés, l'équilibre entre vie professionnelle et vie personnelle, et la possibilité de faire ce que vous aimez. Depuis plus de 75 ans, les entreprises qui ont commencé indépendamment et forment maintenant Dexterra Group se consacrent à servir les clients nord-américains pour créer et gérer des environnements qui jouent un rôle vital dans notre économie et nos communautés locales. Et c'est quelque chose dont nous sommes vraiment fiers. Un travail important, des gens marquants.
WHO ARE WE?
Dexterra is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.
Description du poste
QUEL EST LE TRAVAIL ?
Le chef gestionnaire est chargé de superviser les opérations de l’établissement qui lui est assigné, ce qui comprend la production de l’offre alimentaire, le service client, les tâches administratives telles que les commandes et la facturation, le service des repas, la santé et la sécurité et la gestion financière du projet.
Les tâches et responsabilités du chef gestionnaire incluent, mais ne se limitent pas nécessairement aux tâches suivantes :
The Chef Manager is responsible for overseeing the operations of their assigned unit, which includes food production, customer service, administrative tasks such as ordering and billing, meal service, health and safety, and financial management of the project.
The tasks and responsibilities of the Chef Manager include, but are not necessarily limited to, the following:
QUI RECHERCHONS-NOUS?
Exigences essentielles applicables au poste :
Essential requirements for the position:
QU'EST-CE QUE C'EST POUR VOUS ?
Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the application process are available upon request.
#IND2
QUI SOMMES-NOUS?
Certifiée comme Great Place to Work®, Dexterra est une entreprise en plein essor, financièrement solide et cotée en bourse (TSX:DXT) avec une présence étendue à travers l'Amérique du Nord. Nous visons à offrir à nos gens plus qu'un simple emploi - nous offrons des opportunités dans une culture qui promeut la stabilité, la diversité et l'inclusion, la camaraderie, la reconnaissance des employés, l'équilibre entre vie professionnelle et vie personnelle, et la possibilité de faire ce que vous aimez. Depuis plus de 75 ans, les entreprises qui ont commencé indépendamment et forment maintenant Dexterra Group se consacrent à servir les clients nord-américains pour créer et gérer des environnements qui jouent un rôle vital dans notre économie et nos communautés locales. Et c'est quelque chose dont nous sommes vraiment fiers. Un travail important, des gens marquants.
WHO ARE WE?
Dexterra is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.
Description du poste
QUEL EST LE TRAVAIL ?
Le chef gestionnaire est chargé de superviser les opérations de l’établissement qui lui est assigné, ce qui comprend la production de l’offre alimentaire, le service client, les tâches administratives telles que les commandes et la facturation, le service des repas, la santé et la sécurité et la gestion financière du projet.
Les tâches et responsabilités du chef gestionnaire incluent, mais ne se limitent pas nécessairement aux tâches suivantes :
- Planifier et développer les menus et les recettes pour l’établissement ;
- Réaliser la production de l'offre alimentaire ;
- Atteindre les normes les plus élevées de propreté, d'hygiène et de salubrité pendant le processus de préparation des aliments dans tous les lieux de travail, y compris la cuisine, les réfrigérateurs et les congélateurs, l'avant et l'arrière de la zone de production, ainsi que tous les équipements connexes ;
- Prendre les températures des préparations, unités de congélations et réfrigération ;
- S’assurer que toutes les tâches sont effectuées de façon sécuritaire et signaler tout incident ou problème immédiatement ;
- S'assurer que les employés ont un équipement de protection individuelle approprié ;
- Assurez-vous que l'établissement et le personnel travaillent conformément aux normes santé et sécurité ainsi qu'à toutes les lois et politiques de l'entreprise applicables ;
- Travailler à la maîtrise des coûts de l’établissement en prenant des mesures telles que :
- Effectuer des inventaires physiques, en maintenant adéquatement le niveau de stock de l’établissement.
- Assurer la rotation des aliments et produits afin de minimiser la détérioration et le gaspillage.
- Contrôler le portionnement de l’offre alimentaire afin de respecter les normes établies et garantir que le rendement de la recette répond aux attentes en matière de quantité et de budget.
- Proposer des plats qui tirent parti de la saisonnalité des produits.
- Maximiser le profit de l'établissement tout en réduisant les dépenses.
- Assurer le suivi des coûts de la masse salariale
- Effectuer les commandes de nourriture, matériel et autres fournitures ;
- Proposer des suggestions sur les stratégies marketing pour aider à stimuler les ventes et à améliorer les revenus ;
- Garantir l'intégrité du processus de trésorerie, en appliquant scrupuleusement toutes les procédures de sécurité et en effectuant des contrôles périodiques pour garantir leur conformité (formation de l'ensemble du personnel aux procédures de gestion des espèces) ;
- Être un ambassadeur de la bienveillance, de l'éthique et maintenir d’excellentes relations avec les clients ;
- Intervenir, si nécessaire, pour apaiser les inquiétudes des clients et résoudre les problèmes liés au service ;
- Maintenir la rapidité du service ;
- Être à l'écoute des clients (internes et externes) et répondre avec professionnalisme à toutes leurs questions et préoccupations, en les transmettant aux niveaux hiérarchiques supérieurs si nécessaire ;
- Diriger et contrôler toute construction ou ouverture d'unité ;
- Superviser tous les aspects des franchises, le cas échéant ;
- Autres tâches assignées ;
The Chef Manager is responsible for overseeing the operations of their assigned unit, which includes food production, customer service, administrative tasks such as ordering and billing, meal service, health and safety, and financial management of the project.
The tasks and responsibilities of the Chef Manager include, but are not necessarily limited to, the following:
- Plan and develop menus and recipes ;
- Carry out meal preparation ;
- Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment ;
- Take temperatures of preparations, freezers, and refrigeration units ;
- Ensure that all tasks are carried out safely and report any incidents or problems immediately ;
- Ensure employees have purchased proper personal protective equipment ;
- Work to control costs of the location by taking measures such as:
- Perform physical inventories, adequately maintaining the level of stock at the unit.
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste.
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations.
- Suggest dishes that take advantage of seasonal availability.
- Maximizing the profit of the location while reducing expenditures.
- Track payroll costs.
- Ordering supplies ;
- Provide suggestions on marketing plans to help drive sales and improve revenue ;
- Ensures the integrity of the cash flow process, making certain all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures) ;
- Remain an ambassador of goodwill, ethics, and great client relations at all times ;
- Where necessary, step in to alleviate guest concerns and resolve issues that arise from service ;
- Maintains speed of service standards ;
- Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed ;
- Lead and champion any construction or unit opening ;
- Oversee all aspects of franchise locations, as applicable ;
- Other duties as assigned ;
QUI RECHERCHONS-NOUS?
Exigences essentielles applicables au poste :
- Trois années d’expérience dans le secteur de la restauration en tant que Chef gérant ;
- Certification MAPAQ Gestionnaire d'établissement alimentaire ;
- Excellentes compétences en communication, tant à l’oral qu’à l’écrit, en anglais, avec la capacité de communiquer en français (de base) ;
- Capable de gérer efficacement les préoccupations des employés, des clients et des consommateurs avec tact tout en adhérant aux politiques de confidentialité ;
- Capable d’utiliser efficacement un ordinateur et tous les logiciels associés, y compris l’équipement de point de vente ;
- Soulever entre 0 et 10 livres du sol à la hauteur des épaules ;
- Rester debout durant de longues périodes et marcher fréquents ;
- Capable de travailler à des températures chaudes ou froides ;
Essential requirements for the position:
- Three years of experience in the food service industry as a Chef manager ;
- Food establishment manager MAPAQ certified ;
- Superior communication skills in both verbal and written English with the ability to communicate in French as necessary ;
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies ;
- Able to effectively use a computer and all related software, including POS equipment ;
- Reach and lift between 0-10 pounds from floor to shoulder height ;
- Frequent standing and walking required ;
- Able to work in hot or cold temperatures ;
QU'EST-CE QUE C'EST POUR VOUS ?
- Horaire de travail du lundi au vendredi, 40h semaine de 6h à 15h.
- Localisation Ville de Saint -Laurent.
- Salaire annuel en fonction de l’experience.
- Une entreprise en pleine croissance. Pendant que d'autres organisations réduisent leurs opérations, les nôtres prennent de l'ampleur!
- Schedule from Monday to Friday, for a total of 40 hours per week on 6AM to 3PM.
- Location City of Saint-Laurent.
- Annual wage based on experience.
- A growing company. While other organizations are downsizing, ours is expanding!
Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the application process are available upon request.
#IND2
More about this job
Responsibilities
Oversee the assigned food service unit, including menu planning, food production, meal service, staff and customer relations, ordering, billing, and health and safety. Manage inventory, labor and operating costs, cash-handling procedures, service standards, and initiatives to improve sales and profitability.
Requirements
Requires three years of food service experience as a chef manager and MAPAQ food establishment manager certification. Candidates must have strong written and verbal English, basic French communication ability, computer and POS skills, and the ability to address employee and customer concerns tactfully; the role also requires frequent standing and walking and working in hot or cold conditions.
Skills
- Menu Planning
- Food Preparation
- Food Safety and Sanitation
- Inventory Management
- Cost Control
- Payroll Cost Tracking
- Ordering and Procurement
- Cash Handling
- Customer Service
- Staff Supervision
- Marketing and Sales
- Point-of-Sale Systems
- Communication
- Conflict Resolution
- Health and Safety Compliance
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
- Finance & Accounting
Keywords
- Food Service
- Chef Manager
- MAPAQ Certification
- Menu Planning
- Recipe Development
- Food Production
- Meal Service
- Food Safety
- Sanitation
- Temperature Monitoring
- Personal Protective Equipment
- Health and Safety Compliance
- Inventory Management
- Food Rotation
- Waste Reduction
- Portion Control
- Cost Control
- Payroll Costs
- Procurement
- Cash Handling
- Point-of-Sale Equipment
- Customer Relations
- Franchise Operations
- Unit Opening
- Marketing
- Revenue Growth