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- Montreal, Quebec
- Verified
Executive Chef - Private Dining
Salary
Job Description
We are looking for a professional Executive chef to be in command in our kitchen, following our Culinary director’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction for our executive dining room as well as for our grab and go café. Your skill in preparing high quality dishes should be matched by your creativity to develop new amazing tastes and recipes. The ideal candidate will be well-versed in culinary arts with a passion for fine dining and innovation. They must adhere to health and safety standards to provide clients with the best possible serving. - Help in the preparation and design of all food and drinks menus - Produce high quality plates both design and taste wise - Ensure that the kitchen operates in a timely way that meets our quality standards - Plan and direct the kitchen’s operation in all aspects - Resourcefully solve any issues that arise and seize control of any problematic situation - Recruit, manage and train kitchen staff, establish working schedule and assess staff’s performance. - Answer, report and follow culinary director’s or Food service director’s instructions - Maintain food and non-food inventory appropriately - Ensure that food comes out simultaneously, in high quality and in a timely fashion - Comply with nutrition and sanitation regulations and safety standards - Maintain a positive and professional approach with coworkers and customers - Represents Company in a courteous, efficient, and friendly manner in all customer and employee interactions. - Performs pre-preparation and preparation tasks (measuring, getting supplies, and setting up) assigned by management and prepares product. Primarily involved in pre-preparation of entrees, soups, grill menu items, sauces and gravies or specific station and internal program guidelines - Develop menu specifications and standardized recipes, assembling ingredients for the quantities required. - Ensures safe and sanitary practices are adhered to in accordance with company and facility policies. Ensures that all food is served in the right condition, at the right temperature and at the right time. - Ensures that enough products have been prepared for the day. Replenishes supplies as needed - Maintains good portion control and forecast of production. - Maintains proper food production records. Ensure that all prepared products are correctly recorded on production records. - Always maintains proper service appearance and etiquette. Serve customers quickly and courteously using proper service techniques and portioning. - Maintains established food rotations in all areas (stock room, fridge, freezer) in order to minimize spoilage and waste. - Reports damaged and/or inoperable equipment and fixtures to unit manager. - Performs other work-related duties as assigned by management. Assist anywhere else in the kitchen during production as needed. - Ability to interact with customers in order to assure customer satisfaction. - Ability to interact with co-workers in order to assure compliance with company service standards, and company inventory and property control procedures. - Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job. - Responsible to follow HACCP/QA standards for food preparation. Maintains all H&S and QA records, such as production logs, hot and cold temp logs, cooling logs, receiving logs, cleaning logs - Follows principles of sanitation and safety in handling food and equipment. Maintains all work areas to ensure that they are clean and orderly. - Make sure we adhere to all smallware’s set up for any station - Attend required management meetings - Ensures that Compass Group Canada Quality Assurance Policies and procedures as well and Public Health Policies on food handling, cleaning and sanitation are followed at all times. - Other duties as assigned by management REQUIREMENTS - Proven experience as Executive Chef relevant role preferably in a fine dining environment - 10+ years of experience in fine dining environment - Excellent record of kitchen and staff management - Great attention to detail and creativity - Working knowledge of various computer software programs (MS Office, restaurant management software, POS) - Willingness to replenish professional knowledge - In depth knowledge of sanitation principles, food preparation techniques and nutrition - Working knowledge of cooking with ingredient limitations (gluten free, sugarless etc.) This position oversees the kitchen operation and manages Sous-chef, pastry chef, line cooks, cooks, general helpers and dishwashers. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and ability to adjust focus. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Ability to understand, read, write, follow instructions and interact with customers in order to assure customer satisfaction. OTHER QUALIFICATIONS Proven experience as Executive Chef or relevant role preferably in a fine dining environment Must possess a valid Serve safe Certificate/Food Handler's Permit. Driving license an asset Must be bondable. Job Types: Full-time, Permanent Pay: $70,000.00-$75,000.00 per year Benefits: • Dental care • Employee assistance program • Extended health care • Life insurance • Paid time off • RRSP match Work Location: In personApplying Instructions
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