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Executive Chef
2 months ago
Directeur Général de la Cuisine
StoneHaven Le Manoir – Relais & Châteaux est un hôtel de luxe situé dans la région des Laurentides, reconnu comme la destination villégiature quatre saisons par excellence au Québec. Nous sommes à la recherche d'un Directeur Général de la Cuisine qui partagera notre passion pour la haute qualité et la créativité dans la cuisine.
Objectif de la fonction
Le Directeur Général de la Cuisine est responsable de la supervision de la cuisine de l'hôtel, garantissant la haute qualité des produits alimentaires et la satisfaction des clients. Il doit développer des formations adéquates et diriger les assistants départementaux pour atteindre les hauts standards de qualité de la compagnie.
Tâches et fonctions principales
- Organiser le travail selon les prévisions quotidiennes et le taux d'occupation.
- Développer des formations adéquates et diriger les assistants départementaux pour atteindre les hauts standards de qualité de la compagnie.
- Travailler en coordination avec les autres services de l'établissement et participer aux rencontres du comité de direction.
- Gérer les ressources financières et matérielles allouées à la direction de la cuisine.
- Diriger et former tous les chefs de partie pour s'assurer de la minutie des opérations dans toutes les étapes de production.
- Élaborer des menus et superviser tous les assistants de toutes les étapes de la fonction de production alimentaire.
- Vérifier les achats alimentaires en termes de commandes, qualité et structure de prix.
- Réviser les activités quotidiennes telles que la préparation pour tous les items alimentaires, la salubrité des lieux, la réception des inventaires quotidiens, le registre des rapports et le rapport des prix de nourriture.
- S'assurer de la satisfaction de la clientèle pendant et après la prestation du service.
- Opérer à l'intérieur des budgets préétablis et respecter le coût moyen de nourriture.
- Revoir et approuver les listes de salariés hebdomadaires.
- Recruter, entraîner, diriger et conseiller les employés du département.
- S'assurer que les descriptions des tâches des superviseurs et des employés soient en parfait accord avec les standards.
- S'assurer que les coûts de la main-d'œuvre soient à l'intérieur du budget.
- Planifier les horaires hebdomadaires suivant l'occupation et les prévisions de ventes.
- Créer ou approuver des manuels de formation.
- Contrôler la discipline, lorsque nécessaire.
- S'assurer que les standards de la compagnie concernant la cuisine soient respectés.
Tâches et fonctions secondaires
- Participer à la motivation des équipes du département.
- Superviser l'ensemble des activités de la cuisine (propreté des cuisines et des équipements, manipulation des appareils et des aliments, respect des normes de qualité et de la fraîcheur des aliments, etc.).
Aptitudes – Habiletés – Connaissances requises
- Aptitudes pour la gestion des ressources humaines (gestion des équipes de travail, gestion des conflits, etc.).
- Connaissance et application des normes du travail et des principes de base en santé et sécurité, de même qu'en hygiène et salubrité.
- Attitudes et comportements professionnels (aptitudes pour le travail d'équipe, autonomie, dynamisme, entregent, honnêteté, polyvalence, sens de l'initiative, sens de l'organisation, etc.).
- Être tolérant aux situations conflictuelles en milieu de travail et avoir recours à l'anticipation, la prévention, l'identification et la résolution des problèmes, lorsque nécessaire.
- Être apte à écouter, comprendre, clarifier les propos et interrogations provenant des collègues de travail ainsi que des clients.
Attitudes générales
- Attitudes et comportement professionnels (aptitudes pour le travail d'équipe, autonomie, dynamisme, entregent, honnêteté, polyvalence, sens de l'initiative, sens de l'organisation, etc.).
- Tolérance au stress et aptitudes de communication dans un environnement stressant.
- Se conformer en tout temps aux standards et règlements de l'hôtel afin de maintenir une exécution sécuritaire et efficace des activités de l'hôtel.
Contraintes physiques
- Longues heures de travail parfois requises.
- Être debout et se déplacer constamment.
- Travaux légers – capacité de lever occasionnellement des poids de 20 livres et/ou capacité à transporter, pousser, tirer ou déplacer des objets de 10 livres fréquemment.
Expériences et formations requises
- Au minimum de six à huit années d'expérience dans le domaine de la cuisine d'établissement, incluant de l'expérience en supervision et en gestion.
- Une formation et/ou un apprentissage de travail à l'étranger constituent des atouts.
- Bilinguisme (anglais et français) exigé par notre clientèle extérieure.
