Chef

Hours of work: FT, variable shifts, days nights, weekends &
holidays

Department: Food & Beverage

Number of Positions: 1

Reporting to: General Manager

Basic Responsibilities:

• Ensures food meets quality standards, prepares requisitions for food and kitchen supplies, estimates food
  requirements and controls food and labor costs
• Holds a pre-function briefing to determine specifications of each function
• Prepares and cooks complete meals, banquets or specialty foods such as pastries, sauces, soups, salads,
  vegetables, meat, poultry and fish dishes, and creative decorative food displays for special guests and
  functions
• Controls supplies in the refrigerator and storeroom
• Assists with set up and tear down of buffets, banquets, and promotions
• Meets weekly (or as needed) with kitchen staff and servers to discuss up-coming function sheet for
  additions or changes
• Works closely with the kitchen staff to ensure food presentation consistence and delivery times for service
  and for each function
• Solves problems effectively and reports incidents to the General Manager
• Ensures all kitchen equipment is maintained and in proper working order and reports deficiencies to the
  General Manager.
• Supervises the handling, storage and security of all kitchen equipment
• Ensures the maintenance of a clean and safe working environment
• Assists in training and up-grading programs for staff in preparation, cooking, garnishing, and presentation
  of food
• Demonstrates new cooking techniques and new equipment to cooking staff
• Explains all kitchen equipment and its safe handling to staff
• Organizes employees in preparing duty schedules and prep lists
• Encourages employees to offer suggestions and ideas toward improved production

Skills, Abilities & Qualifications

• Full Time position that requires full flexibility, including the ability to work weekends and holidays and a
  varied schedule
• A true desire to understand and anticipate the needs of others in a fast paced environment
• Refined verbal and written communication skills
• Must be proficient in general computer knowledge
• Candidates should be extremely creative, innovative, detail oriented and organized
• Hotel experience and a thorough understanding of all levels of kitchen service
• Previous experience as a Chef/Sous-Chef

If you are interested in the above position, please submit your resume in complete confidence.

Corey Stacinski – General Manager gm@manitoulinhotel.com