Chef - Le Germain Maple Leaf Square

**_Veuillez noter que cet affichage est en anglais car ce poste requiert cette langue._**

**Hôtel**: Le Germain Maple Leaf Square

**Reporting to**:Director of Food and Beverage

**Job Summary**: Based at Le Germain Hotel Maple Leaf Square, the Chef is responsible the preparation of all food items in the outlets of banquets, breakfast, room service and Bar Le Germain. Leading their team as well as collaborating with other departments, the Chef is responsible for ensuring we provide the highest level of guest service, to guide the department in achieving our strategic direction and to ensure that standards are maintained, focusing on the company guidelines, hotel procedures and Germain Hotels’ vision and values.

**Description of principle tasks**

**Operational**
- Plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of guests.
- Participate in the preparation and cooking of all menu items along with the team members.
- Answer to special requests, last minute changes, modified menus and pricing as requested from the guests and event planners.
- Determine how food should be presented and displayed.
- Instruct cooks and other employees in the preparation, cooking, garnishing and presentation of food.
- Plan, direct and supervise the food preparation and cooking activities of two kitchens.
- Check the quality of all food products to ensure that standards are met.
- Order food and other supplies needed to ensure efficient operation.
- Check the quantity and quality of deliveries.
- Estimate amounts and costs of supplies and ingredients.
- Analyze recipes based on food, labor, and overhead costs.
- Record production and operational data.
- Coordinate planning, budgeting, and purchasing for all the food operations of the hotel.
- Monitor sanitation and Health and Safety practices to ensure that employees follow standards and regulations.
- Arrange for equipment purchases and repairs.
- Inspect supplies, equipment, and work areas to ensure conformity to established standards.
- Attend Banquet and Events meetings & update the menu board on a daily basis.
- Communicate frequently and efficiently with the events team and front of house team and ensure details are shared in a timely manner.

**Human Recourses**
- Determine production schedules and staff requirements necessary to ensure timely service.
- Recruit and hire staff, including cooks and other kitchen employees.
- Meet and collaborate regularly with the Food and Beverage Managers and the Sales team.
- Demonstrate new cooking techniques and equipment to staff.
- Oversee training of new staff.
- Enforce and adhere to all hotel policies, procedures and standards.
- Provide regular feedback to employees and conduct employee development plans.
- Supervise the staff to ensure a smooth operation and the highest level of guest satisfaction.
- Conduct and coordinate timely performance reviews and development plans for all team members.
- Coach and mentor team members.
- Maintain a high level of professionalism in all aspects of job performance.
- Provide passionate direction towards achieving our vision.
- Develop and implement ongoing training activities.
- Contribute to the development of a strong team through active involvement in daily operations.

**Other work related tasks as per manager’s request**

**Position Requirements**
- 3-5 years experience in culinary management in the hotel industry and experience with banquets and events.
- Must have a flexible schedule.
- Proven ability to manage costs and offer an acceptable return.
- Strong understanding of current Food Hygiene and Health & Safety requirements.
- Food Handlers certificate.
- Problem solving skills, as well as the ability to work quickly and multi-task
- Assertive, professional with proven ability to develop and lead in a team environment.
- Excellent interpersonal & communication skills, outgoing, friendly, persuasive personality.
- Good computer knowledge.
- Able to stand/walk for up to 5 hours at a time, lift/carry/push supplies or equipment weighing up to 50 lbs.
- Good written and spoken _English required; French an asset._

**Working hours**
- Flexible weekly schedules (must be able to work evenings and weekends).