![Woodbine Entertainment](https://media.trabajo.org/img/noimg.jpg)
Head of Culinary
3 weeks ago
This is an amazing opportunity to work in one of Canada’s most exciting, upcoming entertainment destinations.
**A brand-new, state of the art Five-star Casino & Hotel resort. 400 Room Hotel and 5000 seat concert** theatre will soon light up the city and cement our place as an entertainment powerhouse
What we’re also offering
**Great group benefits plan**
**Pension plan**
**Discounts on Food**
**Discounts to other Ontario attractions**
**Free Parking**
**Opportunities for Advancement**
**Social Responsibility Initiatives**
**Access to world class horseracing**
You will have the opportunity to work in a booming business that is currently experiencing explosive growth. We believe in our people. We have a strong promote-from-within philosophy and are committed to working with you to maximize your potential so you can launch your career to unimaginable heights
As Head Chef and a senior management team member, you will be responsible for leading a team committed to exceeding the culinary expectations in Racing and Casino environments. Your dedication to your craft and strong leadership competencies will inspire creativity, authenticity, effective change management, operational excellence and ensuring that we create winning culinary experiences, always. Your responsibilities will include all back of house and culinary functions located at our Woodbine Racetrack and Mohawk Park Properties.
KEY RESPONSIBILITIES
Assist the Head of Food & Beverage with yearly financial Budgets, Capex and Operating cost goals. Take an active role in participating in annual business planning strategies.
Support the Head of Food & Beverage on the creation of F&B business transformation strategies & goals. Provide direction to the chef de cuisine to ensure that these goals are met in a timely manner.
Develop and analyze financial reports, budgets and data to develop key culinary business improvement strategies.
Assist the Head of Food and Beverage with the strategic direction for the development and implementation of culinary management and product mix strategies to drive sales and revenues.
Plan & develop strategies to leverage payroll that meet or exceed established labour targets and associated KPI’s. Train and hold the Chef de Cuisine's accountable for daily / weekly labour costs vs. budget
Manage the successful implementation of both pricing and promotional strategies for assigned outlets with a focus on growing sales, revenues and profitability
Participate in strategic sourcing, negotiations and foster great relationships with external suppliers.
Direct the procurement of food and associated materials essential to culinary operations, ensuring best value and quality, in partnership with the purchasing department.
Oversee the successful implementation and administration of corporate people development initiatives for the culinary team.
Design menus (including standardized recipes and costing) for all full-service restaurants and WEG (WOODBINE ENTERTAINMENT GROUP) branded Quick Service Restaurants that meet or exceed established cost of goods targets and KPI’s.
Oversee the process of timely scheduling of all culinary team members in accordance with established budgets and volume demands.
Execute all positions “on the line” and provide support to your team whenever necessary.
Represent Woodbine and Mohawk Park when required for guest facing events, media engagements, and social media content as required.
Set and uphold cleanliness and health and safety standards in all kitchens to ensure the safest environment for all team members and guests.
Set and uphold best in class kitchen management practices to maintain reasonable inventory levels and reduce waste.
Monitor and ensure compliance with all relevant regulations, such as Occupational Health & Safety and the Food Premise Act, and any internal departmental, operational and corporate policies.
KEY SUCCESS FACTORS
Minimum 5-8 years of experience in progressive culinary leadership roles, in full-service restaurant or multi-unit environments
Canadian or International recognize red seal certification, Certified Chef de Cuisine an asset.
Expert/Advanced knowledge culinary arts and culinary management principles including budget development and accountability.
General business knowledge is required to understand budgeting and effective business practices in Food and Beverage environments.
General to advanced Collective Agreement and unionized environment knowledge.
General knowledge of related government acts and regulations
Expert/Advanced culinary arts skills, end to end from menu design to production and service execution
Advanced leadership skills necessary to motivate, coach, develop, evaluate employees, as well as facilitate and resolve conflicts
General planning skills required to develop standard operating procedures which are aligned with the needs of the department
Our Values & Beliefs
\u007C WOW EVERY GUEST \u007C OWN IT \u00
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