Job Description
Now, if you were to come on board as one our Chef de Cuisine, we’d ask you to do the following for us:
Able to perform tasks and duties at all stations/shifts as required (including morning cook, morning chef, evening chef, pub chef, bistro chef, evening prep, evening expediter, catering and room services etc.)
Cooks and otherwise prepares foods according to recipes.
Cuts, trims, bones and carves meats and poultry for cooking.
Responsible for quality and consistency of product taste and presentation.
Insures all deadlines are met in food production based on production orders.
Cooks and carves meats, and prepares dishes.
Weigh and measures designated ingredients.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards, and inventory control procedures.
Assures compliance with all sanitation, Food Safe, Health and Safety, production, and merchandising requirements.
Assists Executive Chef with menu planning, recipe development, daily specials, C.H.A.T, Q.A.Q.T programs, JHSC meetings, wastage management, culinary leadership
Perform and assist Executive Chef in the following tasks as required by “Operation Responsibilities Overview” including but not limited to:
Scheduling, including review and approved hourly kitchen staff vacation request
Ordering according to par level through approved suppliers
Daily production checklists
Complete daily and weekly QA self-audit
Attend all food service meetings
Respond to all management request, and respond to emergency
Hiring and perform orientation, monitor staff online training progress
Hourly kitchen staff performance review and working with HR department to document and perform Disciplinary Action
Assist with Epay/payroll entries
Review, approve and enter weekly invoices into WOR
Assist with monitoring of food and labor costs to align with budgets
Menu planning (seasonal, weekly and daily menu) and recipe development
Responsible for completing monthly C.H.A.T, Q.A.Q.T programs, JHSC meeting, wastage management documentation
Qualifications
Think you have what it takes to be our Chef de Cuisine? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:
A passion for food, customer service and innovation.
A hands on leadership approach and ability to be part of a team
Culinary Red Seal Certificate
5 years’ experience in executive level culinary management.
Fine dining or hotel experience an asset
Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire.
Demonstrate in-depth knowledge and excellent techniques of the following
Vegetables and starch cookery: preparation methods of Vegetables and Starch (including potato, rice and pasta) a la carte and banquet service
Baking & Dessert Techniques
Meat and poultry cookery
Seafood cookery
Soups, Sauce and stocks
Cold kitchen
Egg and breakfast cookery
Quick Order cooking and banquet style cooking
Dietary and texture modification
menu planning skills
Microsoft office skills (excel, outlook, word)
Important note: **A satisfactory Criminal Record Check is a condition of employment, and a Tuberculosis Screening Test results will be required. **
Additional Information
Thank you for your interest in a career with Compass Group! Only those selected for an interview will be contacted.
We will consider your resume for additional opportunities.
Compass Group Canada is committed to fostering a diverse and representative workforce and an inclusive work environment where all employees are treated fairly and equitably which includes providing accommodation. Health, Safety, Environment and Quality (HSEQ) is also an operational priority. Safeguarding the health and safety of our people and customers is essential to the success of our business.
Learn more about us at www.compass-canada.com!
Now, if you were to come on board as one our Chef de Cuisine, we’d ask you to do the following for us:
Able to perform tasks and duties at all stations/shifts as required (including morning cook, morning chef, evening chef, pub chef, bistro chef, evening prep, evening expediter, catering and room services etc.)
Cooks and otherwise prepares foods according to recipes.
Cuts, trims, bones and carves meats and poultry for cooking.
Responsible for quality and consistency of product taste and presentation.
Insures all deadlines are met in food production based on production orders.
Cooks and carves meats, and prepares dishes.
Weigh and measures designated ingredients.
Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Resolves customer concerns.
Interacts with co-workers to ensure compliance with company service standards, and inventory control procedures.
Assures compliance with all sanitation, Food Safe, Health and Safety, production, and merchandising requirements.
Assists Executive Chef with menu planning, recipe development, daily specials, C.H.A.T, Q.A.Q.T programs, JHSC meetings, wastage management, culinary leadership
Perform and assist Executive Chef in the following tasks as required by “Operation Responsibilities Overview” including but not limited to:
Scheduling, including review and approved hourly kitchen staff vacation request
Ordering according to par level through approved suppliers
Daily production checklists
Complete daily and weekly QA self-audit
Attend all food service meetings
Respond to all management request, and respond to emergency
Hiring and perform orientation, monitor staff online training progress
Hourly kitchen staff performance review and working with HR department to document and perform Disciplinary Action
Assist with Epay/payroll entries
Review, approve and enter weekly invoices into WOR
Assist with monitoring of food and labor costs to align with budgets
Menu planning (seasonal, weekly and daily menu) and recipe development
Responsible for completing monthly C.H.A.T, Q.A.Q.T programs, JHSC meeting, wastage management documentation
Qualifications
Think you have what it takes to be our Chef de Cuisine? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:
A passion for food, customer service and innovation.
A hands on leadership approach and ability to be part of a team
Culinary Red Seal Certificate
5 years’ experience in executive level culinary management.
Fine dining or hotel experience an asset
Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire.
Demonstrate in-depth knowledge and excellent techniques of the following
Vegetables and starch cookery: preparation methods of Vegetables and Starch (including potato, rice and pasta) a la carte and banquet service
Baking & Dessert Techniques
Meat and poultry cookery
Seafood cookery
Soups, Sauce and stocks
Cold kitchen
Egg and breakfast cookery
Quick Order cooking and banquet style cooking
Dietary and texture modification
menu planning skills
Microsoft office skills (excel, outlook, word)
Important note: **A satisfactory Criminal Record Check is a condition of employment, and a Tuberculosis Screening Test results will be required. **
Additional Information
Thank you for your interest in a career with Compass Group! Only those selected for an interview will be contacted.
We will consider your resume for additional opportunities.
Compass Group Canada is committed to fostering a diverse and representative workforce and an inclusive work environment where all employees are treated fairly and equitably which includes providing accommodation. Health, Safety, Environment and Quality (HSEQ) is also an operational priority. Safeguarding the health and safety of our people and customers is essential to the success of our business.
Learn more about us at www.compass-canada.com!