Reporting to the Executive Sous 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

Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

Conduct daily shift briefings to kitchen colleagues

Ensure all kitchen colleagues are aware of standards & expectations

Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback

Maintain and enhance the food products through creative menu development and presentation

Have full knowledge of all menu items, daily features and promotions

Actively interact with guests at tables

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

Desired Candidate Profile

• Previous leadership experience in the culinary field required
• Journeyman's papers or international equivalent required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times