Chef de Cuisine

**Summary**:

- Reporting to the Executive Chef, the Chef de Cuisine oversees all areas of kitchen operations and runs efficiently and smoothly in an environment that fosters growth and collaboration. Upholding the high standards of the hotel and ensuring all guests receive a memorable experience. _

We are looking for a dynamic and people-focused leader who will embrace the challenge of elevating The Bruce Hotel to become one of the Best Places to Work in Canada. As a considerate leader, you should be dedicated to self-improvement and continuous learning, adept at seamlessly transitioning between tasks independently. A self-driven and calm individual by nature, you should thrive in collaborative environments and be eager to take full ownership of your department. We seek a hands-on leader who is ready to make a significant impact on our organization. If you embody these qualities, we invite you to join our team and contribute to our journey of creating an exceptional workplace experience.

**Job Requirements**:

- Minimum of 4 years experience required in fine dining or upscale restaurant.
- Professional, articulate, friendly, and punctual.
- Possesses and exhibits the drive to provide exceptional service.
- Full time flexible hours are required (able to work days, nights, weekends, holidays).
- Must be able to stand/walk for 8 hours; bend, push, pull; lift 50 lbs.
- Proficient in computer skills including POS systems, Word and Excel.
- Professional appearance appropriate for a fine dining establishment.

**Skills**:

- Able to work at a rapid pace while maintaining attention to detail; ability to multi-task
- Must have strong supervisory skills.
- Must have excellent communication skills and the ability to promote sales.
- Must be skilled in time management.
- Must have teaching and motivational skills.

**Attitude**:

- Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations.
- Must be flexible and able to adjust to meet the changing needs of guests.
- Must maintain a level of professionalism and communicate effectively.
- Must maintain collaborative relationships with team members and open communication.
- Must show enthusiasm for the job, the restaurant, and the hotel.
- Must be considerate, patient, and willing to help out fellow employees.
- Must have a good self-image and be able to command the respect of the employees.
- Must handle pressure and work calmly and efficiently during busy times.
- Must handle guest complaints according to policies and procedures.
- Possess the highest work ethics, personal morals, and honesty beyond reproach.
- Must be passionate about food and the concept of hospitality. Willing to go the extra mile to develop new opportunities for the restaurant to create revenue.
- Must respect labour controls and manage their team efficiently and effectively.

**Duties**:

- Responsible for all aspects of meal preparation, sanitation, and general upkeep of

the kitchen.
- Directly supervises kitchen staff members to include cooks, prep cooks, and

utility workers and dish staff.
- Manages and is responsible for quality assurance and portion control of all food

products.
- Prepares and cooks menu items. Works on line with all cooks daily
- Assists the Executive Chef with all new menu preparations, assist with the creation and testing of recipes, teach out and train all staff on new techniques for food preparation and ensuring consistent high-quality dishes, minimizing food costs, and exercising portion control over all items served.
- Takes full charge of operations when Chef is off or on vacation.
- Manages food cost, labor cost, and keeps abreast of average sales per person on

menu items.
- Plans and prices menu items, run menu costing, order supplies, and keep records

and accounts.
- Expedites and ensures that all orders are filled and sent out of the kitchen properly

and timely.
- Maintain good relationships with vendors and outside community.
- Works with the Executive Chef in maintaining inventories accuracy.
- Ensures that food is rotated properly.
- Ensures proper sanitation of food preparation areas.
- Performs any and all duties required in day-to-day operations.
- Performs other related duties as directed by the Executive Chef.
- Scheduling
- Act as initial contact for disciplinary actions. Assure that actions are consistent and accurate. Provides timely detailed account of any disciplinary issues to the Executive Chef
- Review daily and weekly functions with the Executive Chef
- Lead to achieve desired results in high quality service and experience for guests.
- Perform other related duties as assigned.

**Expected Start Date**:March 1st

**Minimum Experience in Fine Dining**:4 years

**Minimum Staff Supervised**:5

**Education**:Culinary Degree or Diploma, Red Seal preferred

**Wage Range**:based on experience and education starting at $60,000.00.

**Benefits**:Spend account offered to