Sheraton Hotel Newfoundland

7 months ago

St John's, Canada Westmont Hospitality Group Full time

Steeped in history and built on the site of the old Fort William at the base of Signal Hill, the Sheraton Hotel Newfoundland blends elegance with the vibrant and colourful atmosphere of one of the oldest cities in North America. Our premier location overlooking St. John’s harbour, is just minutes from area attractions, boutique shopping and the legendary George Street entertainment district.
- Our 301 modern rooms and suites offer our guests a relaxing retreat whether travelling on business or pleasure. With over 18,000 sq ft of well appointed function space, we can meet the needs of any event or conference.
- We are passionate professional hoteliers dedicated to the art of hospitality Our team members are committed to providing exceptional personalized service to our guests; our dedication to the customer shows in everything we do. We put people first
- Westmont is committed to being a leader in hospitality ownership and management focusing on delivering superior results for our Guests, Associates and Partners while adhering to high standards.
- Westmont embodies the following Values:

Entrepreneurial
- Ethical
- Flexible
- Family Oriented
- Creative
- Empowered

**Position Overview**:

- Oversees and directs all aspects of the kitchen operation, providing functional assistance and direction, and coordinates functions and activities with other Food & Beverage department heads, in absence of Executive Chef.
- **Essential Duties & Responsibilities**:

- Supervise the day to day functions of all Kitchen employees, facilities, and costs and contribute to maximizing the overall Food & Beverage departmental profit.
- Collaborate with Restaurant Management to keep menu offerings seasonal and changing weekly.
- Ensure a creative and consistent daily soup rotation, communicate with the culinary employees to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish
- Ensure breakfast table is maintained and collaborate with Restaurant Management for new items. Monitor consumption to adjust usage levels adequately to demand.
- Work with the Restaurant Management to plan menus based offerings that are in season.
- Must be able to produce sauces, condiments, dressings based on specific recipes.
- Manage production of outlet preparation. Communicate with Restaurant Management when items are low and need to be replenished
- Participate in the cost control performance of the culinary team by spot checking stock according to policies in place
- Maintain and strictly abide by provincial sanitation/health regulations, brand and hotel requirements.
- Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
- Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Complete opening shift duties. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day.
- Prepare all menu items following recipes and yield guides, according to departmental standards.
- Inform Executive Chef of any foreseeable shortages before items run out.
- Minimize waste and maintain controls to attain forecasted food cost.
- Control and analyze on an ongoing basis the quality levels of production and presentation including the employee cafeteria, guest satisfaction, merchandising and marketing, operation/ payroll/food costs, and sanitation, cleanliness and hygiene. Also ensure optimum performance in all above areas.
- Set and train, and promote department Standards of Excellence.
- Conduct administrative work as required.

**Qualifications**:

- To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- **Education**:High School diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene Certificate required.
- **License/Certification**:Serve Safe and Hygiene License
- **Experience**:Should have a minimum of 2-4 years of experience as Chef de Partie or similar in hotels with similar style and standards
- **Basic Expectations**:Demonstrates knowledge of all culinary operations. Be able to plan and prepare for restaurant, catering, bar and room service operations. Be able to prepare and also train culinary staff of such basic items like preparation, presentation of foods such as salads, sauces, soups, butchering, etc.
- Experience in cold and hot prepared foods for buffets, and basic pastry knowledge.
- **Supervisory Responsibilities**:Res

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