Chef de Cuisine

**ABOUT US**

At Delta Hotels by Marriott Kingston Waterfront, we strive to provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don’t. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what’s most important.

Owned and operated by Diamond Hotels Management Inc. we are committed to delivering exceptional, guest centric hospitality experiences, supporting our associates in meaningful ways, positively impacting the community and integrating sustainable tourism into every part of our business.

Working for our Delta Hotels by Marriott Kingston Waterfront property allows for many growth and development opportunities in each department and property, participating in fun, inclusive employee events, access to discounted Kingston Frontenacs Hockey Tickets, group insurance benefits for full-time employees, hotel discounts for you, your family and friends, and more

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Reporting to the General Manager and Director of Food & Beverage, the Chef de Cuisine is responsible for overseeing the day to day operation of the kitchen. You are responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. You are expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Duties may include assisting with related Food & Beverage facilities under Diamond Hotels Management Inc.

**DUTIES & RESPONSIBILITIES**
- Under the direction of the Director of Food & Beverage, assist in the menu creation for the restaurant, patio, and banquets.
- Control and be accountable for achieving both food & labor costs; manage expenses prudently.
- Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis.
- New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Director of Food & Beverage and other members of the F&B Management team to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food.
- Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with maintenance team to pro-actively identify and address issues with equipment.
- Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients, and preparation techniques.
- Responsible for the positive associate relations within the department by providing leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations and provides team with on-going feedback and recognition to ensure standards are consistently met or exceeded.
- Create and maintain a collaborative, respectful working environment where staff are respectful, supportive, provided the proper tools/training to do their jobs, and treated fairly
- Coordinate procedures and systems to ensure hotel policies and practices are administered on a consistent and equitable basis
- Supports and promotes a culture of equity, diversity, inclusion, and indigeneity that respects and incorporates different perspectives in decision making
- Oversee and participate in the recruitment and onboarding process to ensure service levels are maintained using an inclusive hiring approach and in compliance with provisions in the Ontario Human Rights Code (OHRC), the Accessibility for Ontarians with Disabilities Act (AODA) and any other applicable legislation.
- Maintain a positive, welcoming and inclusive working environment to attract and retain qualified talent
- Manage inventories; follow proper purchasing procedures to ensure proper pars and stock levels are maintained.
- Manage workplace safety initiatives and ensure all hotel policies and procedures are being followed
- Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies.
- Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff.
- Manage outside vendor relationships to ensure quality and continuous availability of product is in place.
- Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to minimize food waste, and comply with health department regulations, including coverage, labeling, dat