Job Descriptions

Reporting to the Executive chef, responsibilities and essential job functions include but are not limited to the following: • Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues • Conduct daily shift briefings to Kitchen Colleagues • Manage inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production • Cost menus accurately • Ensure all Kitchen Colleagues are aware of standards and expectations • Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback • Maintain and enhance the food products through creative menu development and presentation • Maintain cleanliness and proper rotation of product in chillers • Balance operational, administrative and Colleague needs • Ensure proper staffing and scheduling in accordance to productivity guidelines • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment • Follow kitchen policies, procedures and service standards • Follow all safety and sanitation policies when handling food and beverage • Other duties as assigned Qualifications: • Previous leadership experience in the Culinary field required • Journeyman’s papers or international equivalent preferred • DiplomaCertification in a Culinary discipline preferred • Computer literate in Microsoft Window applications an asset • Strong interpersonal and problem-solving abilities • Highly responsible and reliable • Ability to work well under pressure in a fast-paced environment • Ability to work cohesively as part of a team • Ability to focus attention on guest needs, remaining calm and courteous at all times

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