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Executive Head Chef

2 months ago


Montreal, Quebec, Canada Holiday Inn Montréal Centre Ville Downtown Full time
Job Summary

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.
    Requirements
    • 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.