Executive Chef – Restaurant CIRCOS

Job title: Executive Chef – Restaurant CIRCOS

Job description: OBJECTIVE

Under the direction of the General Manager, the Chef plans, organizes, directs and controls the day-to-day activities and operations of the food and beverage outlets, restaurant, banquet, room service, ensuring that the service standards established by RIMAP Hospitality Services and Hilton are met and that guest expectations are exceeded.

ROLE AND RESPONSIBILITIES

– Plans and directs all administrative and organizational functions of the kitchen and service departments to meet daily operational needs.

– Creative and passionate about cooking and customer service. Follows culinary trends.

– Implement effective control of food cost, beverage cost and labor cost.

– Responsible for food purchasing and receiving of goods (condition, quality and quantity assessment).

– Ability to negotiate with suppliers.

– Checks inventory for proper storage and rotation of food.

– Plans and administers the training program.

– Develops, implements and monitors operating schedules.

– Calculates daily hours worked and approves overtime.

– Manages all phases of food preparation: menu planning and development, operational expense management, budget management, costing and maintaining appropriate inventory levels.

– Provides visible leadership and ongoing coaching to kitchen staff.

– Ensure compliance with quality assurance and health and safety programs.

– Adhere to MAPAQ sanitation and hygiene regulations.

– Communicate in a clear, professional and courteous manner with the team and customers.

– Develop and maintain positive working relationships with others; support team to achieve common goals.

– Maintain confidentiality of work-related information.

– Protect company assets.

– Report accidents, injuries, and unsafe working conditions to the manager on duty.

– Perform other related duties as required.

REQUIREMENTS
QUALIFICATIONS

– Diploma (DEP) in professional cooking from a recognized institution.

– Minimum of five years kitchen experience, ideally in the hospitality industry.

– Experience in staff supervision.

SKILLS, ABILITIES AND APTITUDES

– Excellent time management, organizational and administrative skills.

– Ability to work under pressure

– Ability to work effectively on multiple projects or tasks at the same time.

– Ability to motivate and demonstrate positive leadership

– Possess organizational skills and attention to detail.

– Availability to work days, evenings and weekends.

– Effective written and verbal communication in English and French.

• Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.

Requirements

• Essential – Diploma (DEP) in professional cooking
• Essential – Minimum of five (5) years experience

Salary benefits : Assurance Maladie Complémentaire, Assurance Dentaire, REER Collectif

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