Chef Manager

2 weeks ago

Oshawa, Canada Dexterra Group Full time

Job Description

WHAT’S THE JOB?

Proposed Salary: Probationary rate is $57,000 annually. Salary will be increased to $60,000 upon completing the probationary period. 


Under the general supervision of the District Manager, the Chef Manager is tasked with ensuring the culinary excellence of assigned location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The role also requires to perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge.

Guide the Staff to cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and healthy options while also encouraging and incorporating creative ideas from employees Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking Cooking when necessary Complete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required Lead a team by delegating tasks and ensuring best practices are followed Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success Ensure all staff are adhering to all required safety regulations and procedures while preparing food including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items. Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies Lead or work alongside the Food Service Director or Mangement and kitchen staff to control costs of the location by taking measures such as: Performing physical inventories, adequately maintaining the level of stock at the location Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out) Control portioning of food items to ensure recipe yield meets quantity and budget expectations Implement dishes that take advantage of seasonal availability Identify menu items that could be more cost effective or replaced by higher yield dishes Relay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the District Manager. Schedule and coordinate staff work assignments, taking into consideration business needs and the skills and abilities of individual staff members Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development Manage all cash handling processes; daily deposits, financial entries, cost verification, invoice creation, etc. Complete administrative duties for the unit as necessary including payroll functions, employee management, budgeting, and other duties that may arise in the operation of a unit Responsible for the integrity of the cash flow process, ensuring staff are following all security procedures closely while performing periodic checks to ensure compliance Remain up-to-date on any changes to current legislation while continually looking for methods to improve processes. Ensure all changes are clearly communicated to all staff members Identify and make recommendations regarding budget requirements for assigned area Attend all regularly scheduled Chef Manager meetings ready to discuss your current location and overall culinary success strategies Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality Maintains and upholds speed of service standards Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed Oversees franchise operations and adheres to all franchise regulations and guidelines Champion and be involved with any construction or unit opening Other duties as assigned

Qualifications

WHO ARE WE LOOKING FOR?

Red Seal Chef Status Five years of recent related experience in the food service industry leading high volume culinary teams ServeSafe and FoodSafe certified Previous experience with cost control and employee management Demonstrated proficiency in computer skills and familiarly with Transact, Tims Zone, Clearview, ADP and Gordon Food Service portals considered an asset.

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