Executive Chef of Concessions

**Region**

**1 Place Ville Marie, Montreal, QC**

**Start date**

**13/12/2019**

Job Title:
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A5 Hospitality is looking for a passionate and dynamic executive chef who will get hands on and work in a professional and rapidly growing environment. Specifically, the executive chef will be in charge of Place Ville-Marie food court where guests will have a choice of 15 concessions offering various menus and concepts and they will also have the opportunity to order take-out, delivery or catering services for all kinds of events on their floor of the office complex.

Upon hiring and for a short period of about two months, the workload will be concentrated at Comptoir général (temporary food court) where the executive chef will be in charge of ensuring the proper execution of the culinary offer by helping the staff of the various concessions to streamline their output.

Main tasks
*The tasks are not limited to what follows and can change at any time*

ORGANIZING THE CULINARY OFFER
In collaboration with the supplies and operations department and the F&B managing director:

- Standardization and quality control of all dishes according to previous tests and trials: taste, portion, consistency, presentation.
- Act as the leader in charge of ensuring communications and follow-ups between the various Place Ville-Marie stakeholders when it comes to the evolution of kitchen-related deadlines.
- Ensure customer satisfaction during and after services and stay informed of any complaints.
- Remain continually on top of any new trend in the food business and customer requests in order to continually improve the quality of our offer and of our service.

RECIPE EVALUATION AND CONTROL
In collaboration with the supplies and operations department:

- Manage inventories efficiently to maximize freshness and profitability and minimize losses.
- Participate in requisitions and orders to maintain good relations with suppliers and ensure the highest product quality.
- Ensure proper management of foodstuffs and communicate with the various organizations when required.

HUMAN RESOURCES
In collaboration with the operations department:

- Participate in the creation of the kitchen team that needs to be deployed according to each project’s technical and financial needs.
- Responsible for the budget allocation of the food court’s kitchen operations (labour cost).
- Supervise work schedules and tasks distribution in order to ensure that any kitchen operation is organized and profitable.
- Enforce the respect of the company’s values and standards by participating in the hiring, training, supervision, mobilization and discipline of employees who work in the common kitchen area.
- Plan and establish the food court’s short
- and mid-term objectives, activities and development plans as well as the - related human resources, financial and technical needs in order to meet our customers’ demands.
- Plan and coordinate meetings with each concession’s manager. Enforce the policies, engagements and harmony between the food court’s various concessions.
- Evaluate and make recommendations to Management regarding organizational and operational changes as well as the need for additional resources in order to meet the demand and maintain the quality of the dishes and of the service.

Quality control:
In collaboration with the supplies and operations department:

- Daily participation in the kitchen in order to ensure the cleanliness of the kitchens and equipment, the proper handling of equipment and food, the compliance to food quality and freshness standards, etc.
- Ensure the proper working order of equipment and arrange, with the authorization of Management, for their repair, whether minor or major.
- Ensure the compliance to the Labour Code, Labour Standards act, the A5 Group policies and those of Place Ville-Marie.
- Ensure the compliance to occupational health & safety policies, the City of Montréal fire safety codes and food safety and control standard of various organizations such as MAPAQ, CNESST.
- On occasion, be present in the food court to gauge the reaction of customers, their tastes and preferences.
- Job characteristics:

- Notable passion for the culinary and hospitality world
- Dynamic leadership
- Organizational and managerial skills
- Priority management
- Communication skills
- Flexibility to changing situations
- Results-oriented
- Flexible work hours
- Requirements:

- 5 to 10 years experience in various roles as an executive chef of culinary department chef in a structured and preferably high-end establishment.
- 5 to 10 years experience in culinary conception and creation
- 5 to 10 years experience in food service management (financial and personnel).
- Knowledge of sophisticated food preparation techniques.
- “Hands-on” approach to leadership.
- Studied professional or institutional cooking.
- Studied administrative management.
- Advanced skills of the usual admini