Station Chef

RESPONSIBILITES
- Ensure that all foods are handled and stored safely according with the established health codes and standards set out by the Executive Chef
- Review the daily production sheets and determine quantities and production schedule to prepare the necessary food items in accordance with established standards
- Adhere to all Woodbine Entertainment Group standard recipes in order to maintain consistency and ensure all standards are met and followed
- Ensure that advance mis en place is completed in a timely fashion to ensure there is no disruption to the working of the kitchen
- Complete mis en place checklists
- Responsible for station cleanliness and organization including fridges/freezers, countertops and stove tops
- Responsible for colleague and apprentice station training
- Responsible for leaving instructions for next shift
- Required to have good communication with the kitchen management team
- Responsible for the day to day operations of his/her station
- Will operate all kitchen equipment and conduct themselves with safety in mind at all times
- Required to report any and all discrepancies in relation to check procedures, equipment functionality and quality of base food product to the kitchen managers in a timely fashion
- Assist and advise all supervised positions of established standards and procedures set out by Woodbine Entertainment Group and the department
- Complete other job related duties as assigned by the chef in charge
- Ensures that he/she works safely and in accordance of the Hotel’s Health & Safety Policy, and ensures all Local and Hotel Food Hygiene procedures and practices are followed during his/her shift.
- Be an example of Woodbine Entertainment Group’s core values in interactions with guests and colleagues.
- Produce excellent quality food items by following established procedures for food production as set by Chefs and Executive Chef.
- Organize a work plan and assign work to colleagues when necessary. Make a mise en place list and set up next day’s shift for success.
- Set the pace for efficient production of mise en place and efficient execution of banquet events and production of a la carte orders in the outlets.
- Follows Menu Item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.
- Demonstrate correct cooking techniques and methods competently to Apprentices and students as part of on the job training.
- Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. Ensures fridge temperatures are recorded.
- Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.
- Assist the Colleague experience through teamwork and a positive manner.
- Ensure the Kitchen fridges and walk ins are clean and organized.
- Communicate to the Chefs any equipment maintenance needs..
- Cooperate with Outlet & Banquet Managers & front of house service staff to ensure smooth event & meal period execution.
- Ensure that food for the Staff Cafeteria is of high quality and cost effective

EXPECTATIONS
- 3 - 5 years of job related experience
- Proven communication and interpersonal skills.
- Availability to work evenings and weekends
- Take responsibility for their own actions
- Have the ability to delegate to subordinates
- Have the ability to communicate clearly, written or verbally to subordinates
- Show good work ethic to fellow employees, working in a clean/safe environment and a timely manner
- Be able to make decisions in the absence of a chef, when time does not allow for a wait