Executive Chef

2 months ago

Toronto, Ontario, Canada Legends Full time

About Legends

Legends is a premium experiences company with a global presence, offering clients and partners a comprehensive service solution platform to elevate their brand and execute their vision. Our company operates in six divisions worldwide, including Global Planning, Global Sales, Global Partnerships, Hospitality, Global Merchandise, and Global Technology Solutions.

The Role

The Chef de Partie is a key member of our culinary team, responsible for supervising, organizing, and ensuring the preparation of high-quality food according to established guidelines. This role requires strong leadership and communication skills, as well as the ability to maintain health, safety, and food standards.

Essential Functions

  • Reports directly to the Sous Chefs and/or Executive Chef
  • Approach all encounters with guests and employees in a friendly, service-oriented manner
  • Maintain regular attendance and comply with Legends Hospitality's policy
  • Maintain high standards of personal appearance and grooming
  • Comply with Legends Hospitality's standards and regulations to ensure safe and efficient operations
  • Delegate responsibilities to line staff regarding daily production and standards
  • Train line staff as needed or by Sous Chefs/Executive Chef's requests
  • Ensure the staff is adhering to the correct standards and methods of preparation
  • Ensure all production of food items are completed according to established guidelines
  • Prepare daily food requisitions in accordance with standard stock levels and storeroom policies and procedures
  • Ensure a strict control of wastage and portions to achieve gross food profitability and food cost
  • Ensure that kitchens are kept clean and sanitary at all times
  • Maintain all kitchens, reporting any faults to the Kitchen Management and ensuring that the deficiencies are followed up in a timely manner
  • Ensure that all staff uses the machinery and equipment safely and efficiently
  • Implement new presentation of food items in conjunction with kitchen management
  • Communicate effectively with Kitchen Management regarding items on menu, specials, and substitutions
  • Coordinate with dishwashers on duty regarding daily needs for events and preparation
  • Adhere to sanitation and health and safety procedures and standards
  • Maintain composure and objectivity under pressure
  • Follow Sous Chefs/Executive Chefs requests and/or instructions and carry out any other duties as per your position
  • Must be able to convey information and ideas clearly
  • Must be able to evaluate and select among alternative courses of action quickly and accurately
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
  • Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
  • Help with daily, weekly, monthly inventory
  • Follow HCCAP procedures
  • Ensure that all contracts, productions, and daily requirements are fulfilled in a timely fashion
  • Correspond with Banquet managers regarding contracts and functions
  • Communicate with Sous Chefs/Executive Chef regarding all requirements, ordering, maintenance, special requests, concerns, or ideas about staff or kitchen associates
  • Distribution and Expedite of contracts to Banquet Staff
  • Variety of other duties as assigned by Management

Qualifications

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Minimum of years cooking experience – Minimum years as a Demi Chef or year as CDP in a related environment and/or upscale hotel
  • Must have a solid proficiency in all areas of a professional kitchen including Garde manger, sauces/soups, hot food preparation, and basic pastry knowledge
  • Proven experience in all styles of cooking from banquet production, upscale food production, fine dining, buffets, catering, planning, and execution of VIP events, menu planning, and cost control
  • Culinary Journeyman Red Seal certificate or equivalent
  • Must be familiar with ordering and purchasing
  • Must be able to operate various knives, cutlery, appliances
  • Computer skills are an asset
  • Strong knowledge of food terminology, handling, and preparation
  • Ability to take and follow direction
  • Ability to work flexible shifts including evenings, weekends, and holidays

Working Conditions

Location: On Site

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands to finger, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

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