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Executive Head Chef
2 months ago
We are seeking an experienced and skilled Executive Head Chef to lead our culinary team at Holiday Inn Montréal Centre Ville Downtown. As a key member of our management team, you will be responsible for ensuring the highest quality of food, service, and cleanliness in our kitchen areas.
Key Responsibilities- Financial Performance:
- Develop and implement financial plans and forecasts to drive revenue growth and profitability.
- Collaborate with department heads to identify opportunities for additional sales and implement promotions to enhance the guest experience.
- Ensure accurate and secure financial transactions, and maintain up-to-date records of food costs and documentation.
- Manage labor allocation and food cost control to achieve budgeted profitability.
- Stay informed about new product trends, presentations, and production methods to maintain a competitive edge.
- Employees:
- Manage daily staff assignments, plan work, and establish efficiency and improvement objectives for team members.
- Provide mentorship, supervision, and regular feedback to support staff development and conflict resolution.
- Promote a teamwork environment to achieve exceptional guest satisfaction.
- Ensure adherence to hotel standards, policies, and procedures through leadership and guidance.
- Select, orient, and train all kitchen employees, and update job descriptions, operating procedures, and training programs as needed.
- Customer Service:
- Establish and achieve quality and customer satisfaction goals, responding promptly and courteously to guest inquiries, complaints, and requests.
- Analyze guest feedback to exceed expectations and drive continuous improvement.
- Ensure kitchen cleanliness and hygiene meet provincial and federal regulations.
- Stay informed about all equipment, maintenance contracts, and service companies to maintain a safe and efficient kitchen environment.
- Ensure all employees comply with food handling, storage, and safety procedures.
- Responsible Business:
- Develop and implement marketing programs for food and beverage, and participate in promotions to drive sales and revenue growth.
- Ensure food quality and presentation meet hotel standards and guest expectations.
- Collaborate with departmental managers to develop and implement menus, following the critical path.
- Establish and maintain par stock levels.
- Perform other duties or projects as assigned by the General Manager.
- Education: Superior high school diploma, diploma of studies, or equivalence in hotel management, culinary arts, or a related field.
- Experience: Four (4) years of experience in a similar environment and management role.
- Skills: Strong leadership, bilingualism, and familiarity with Microsoft Office.
- Certifications: Journeymen's certification (Red Seal) or equivalent.