BOH Management- Chef Turtle Jacks West Kelowna

Our philosophy is "to be great you need to have great people".Accordingly, we are always searching for "great people". If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you.JOB DESCRIPTIONJob Title: Back of House Manager- ChefDepartment: Food & BeverageReports To: Director of Food & BeverageSummary:The Back of House Manager- Chef will fill a vital role by directing and supervising food preparation for the Turtle Jack's Kitchen & Bar and for the food and beverage outlets at the Doubletree by Hilton hotel and ensures the highest level quality and consistency as related to food handling, food quality and food presentation while maintaining established operational standards and maximizing profits for the hotel. The Chef works together with team members to create an inviting and memorable experience for our local and travelling guests through exceptional customer service. We provide customized and superior dining experiences exceeding the needs of our customers and growing the food and beverage business of the property.Positioning Statement:The Chef professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.Essential Day to Day Duties & Responsibilities:•Adherence to brand standards established by Days Hospitality, Turtle Jack's and Hilton.•Manages daily Operations in the Kitchen, catering to multiple outlets including Banquets, Restaurant and staff room.•Plans and costs all menus for the food and beverage outlets and catered events.•Supervises daily food preparation to include methods, portion control, consistency and garnishing; ensure attractive presentation of all foods.•Assists sales, and banquet staff departments with banquets, social parties and special events.•Responds quickly to guest requests in a professional and friendly manner. Follows up to ensure guest satisfaction.•Monitors and approves daily hourly labor in the Kitchen and maintains the daily tracking system on budget files to reflect real time labor cost.•Create Kitchen budget and monitor regularly to stay in line and report variances on food and labor costs.•Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.•Manages maintenance and inventory of kitchen equipment, and provides recommendations for removal, replacement, repairs or additions of required equipment using appropriate procedures.•Conducts monthly food inventory and maintains adequate supplies.•Adept in cost control measures and engages self in smart purchasing practices and rotates stock well.•Maintains good vendor relations and ensures proper receiving, storage and invoice control.•Take the appropriate actions within the guidelines of the collective agreement for all hiring, standard changes in employment and disciplinary action required.•Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).•Conducts training classes regarding safety, security, department procedures and service guidelines.•Consistently coaches on the job and develops a highly motivated and productive team.•Provides recommendations for personal and staff development and continuously works to maintain a progression plan for the department.•Ensures kitchen is clean and sanitary and is in compliance with all federal and local laws.•Ensures kitchen is safe and is in compliance with Provincial WorkSafe requirements. Communicates daily with other department heads.•Actively participates and prepares for all meetings as designated by the Direct Report.•Ensures that quality services are rendered by the department in meeting guest needs and that good guest relations are enhanced.•Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).•Follows company policies and procedures and is able to effectively communicate them to all staff and colleagues.•Maintains a professional image at all times through appearance and dress.•Maintains a healthy social workplace free from bullying or prejudice•Provides recommendations for personal and staff development and continuously works to maintain a progression plan for the department.•Knowledgeable of hotel property, amenities, area attractions and transportation.•Prepares for, attends and takes the appropriate actions for weekly/monthly and annual meetings as required by the Direct Report.•Take the appropriate actions within the corporate guidelines for all hiring, standard changes in employment and disciplinary action required.•Other duties as assigned.•Contacts: (KEY individuals the Chef regularly communicates with, frequency of contact and purpose of that contact) TitleCoordination, Monitoring processes and surroundings Coordinate team to maintain a smooth running department while monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.•Judgment and decision making Considering the relative costs and benefits of potential actions to choose the most appropriate one.•Instructing Ability to teach and coach others how to perform a task / action.•Writing, Active Listening Skills, and Reading Comprehension Communicating effectively in writing. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate. Understanding written sentences and paragraphs in work related documents.•Oral Expression and Communication The ability to communicate, listen and understand information and ideas through•Speaking so others will understand or through spoken words and sentences.•Written Expression and Communication The ability to communicate, read and understand information and ideas through writing so others will understand.•Computer skills Proficient in Microsoft Office programs including word, excel, powerpoint and email programs. Good understanding of windows based operating systems for use of PMS/Catering systems.Working Conditions: •Will be required to work nights, weekends and holidays based on hotel needs.•Will be required to work in a fast paced, stressful environment.•Will be required to be on call when away from work.•Will be required to work more than 8 hours in a day or 40 hours in a week depending on business demands.Certifications Required:•Brand and company required training as outlined during on boarding and as identified throughout your employment.•Culinary School degree, Red Seal Certification. Minimum 6 to 8 years experience in Kitchen management handling a team of minimum 15 cooks.Thank you for your interest in our company, we hope you apply today