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Executive Chef/cook

4 months ago

Toronto, Ontario, Canada CEM Resorts Full time

The Chef/Cook is responsible for preparing and cooking a wide range of food items for the resort's guests and staff.

This individual must have a passion for cooking and an eye for detail, as well as the ability to work in a fast-paced, high-pressure environment.


Key Duties and Responsibilities:

  • Prepare, cook, and present a variety of menu items, including appetizers, entrees, and desserts, in accordance with the resort's standards.
  • Maintain a clean and organized kitchen and work area.
  • Oversee and direct the work of kitchen staff, including line cooks and prep cooks.
  • Develop and maintain inventory and ordering systems to ensure that food and supplies are always readily available.
  • Plan and prepare weekly menus, taking into account food costs and special dietary requirements.
  • Ensure that all food is stored, prepared, and served in accordance with food safety regulations.
  • Communicate with frontofhouse staff to coordinate meal service.
  • Continuously improve the menu offerings and cooking techniques.
  • Train and mentor kitchen staff, as well as provide guidance and support as needed.

Requirements:

  • High school diploma or equivalent; culinary degree preferred
  • Proven experience as a chef or cook in a highvolume restaurant or resort setting.
  • Knowledge of a variety of cooking techniques, including grilling, baking, and sautéing.
  • Excellent organizational and time management skills.
  • Ability to work in a fastpaced, highpressure environment.
  • Strong leadership skills and the ability to motivate and direct kitchen staff.
  • Knowledge of food safety regulations and sanitation practices.
  • Excellent communication and interpersonal skills.

Benefits and Perks:

  • Competitive salary
  • Opportunities for career growth and advancement.
  • Health insurance and other benefits, such as paid time off and retirement plans.
  • A supportive and collaborative work environment.
  • Opportunities to participate in culinary competitions and other events.
  • Access to ongoing training and professional development opportunities.

Note:

The above description is just a sample and may vary depending on the specific needs and requirements of the resort.