REPORTS TO: Executive Chef

RESPONSIBILITIES:

· Responsible for the oversight and enforcement of all Wall Centre Standard Operating Procedures (SOPs) on a daily basis with emphasis on kitchen and food safety practices.

· Hire, train, and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures.

· Evaluate performance and give guidance and discipline as necessary to promote consistent quality products.

· Manage kitchen labor, food, and operational costs.

· Visually inspect, select, and use only the freshest and highest quality ingredients. Prepare requisitions for supplies and food products for banquet productions.

· Work with the Executive Chef, Purchasing Managers and Vendors to find the best quality products at negotiated prices.

· Creating, costing, and executing custom and VIP menus.

· Schedule culinary staff so that proper coverage is maintained while keeping costs in line.

· Monitor to ensure proper receiving, storage, and rotation of food products so to comply with provincial and federal health standards.

· Write, maintain, and update all menu specifications, recipes, pictures, and product forecasts, and ensure guidelines are being followed.

· Observe production quantities and adjust as needed so to minimize wastage.

· Make sure all equipment is kept clean and serviceable, ensuring maintenance requests are filled out and submitted.

· Stay informed of current food trends in terms of menus, style, and presentation.

· Supervise daily cleaning and inventory of walk-in refrigerators, freezers & storage areas.

· Regular attendance of all meetings and training sessions.

RESPONSIBILITIES CONTINUED:

· Ability to effectively deal with internal situations as well as external customers, of whom will require a high level of patience, tact and diplomacy while also collecting accurate information to resolve these conflicts.

· Lead a preselected team in preparing and executing events of up to 300 guests in accordance with the expectations of the client, Wall Centre and Marriott standards.

· Regular attendance in conformance with standards, which may be established from time to time, is essential to the successful performance of this position.

· Due to the cyclical nature of the industry, team members may be required to work varying shifts due to the needs of the business within the banquet kitchen. Including early mornings, weekends, late evenings and holidays.

· Upon accepting this position, all team members are required to fully comply with the hotel standards and regulations for the safe and effective running of the operation. Associates who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.

QUALIFICATIONS:

· Red Seal Certification is required.

· Must have Food Safe Level 1 and Level 2. Food Safe Certification is required to be renewed every 2 years- individuals will be responsible for paying for their course.

· Must be willing to obtain Occupational First Aid Level 2 within 3 months of employment.

· Completion of a recognized culinary program or culinary apprenticeship program.

· Must have a minimum of five (5) years' experience in a comparable high-end hotel or restaurant in a Sous Chef capacity, or similar position.

· Must have full knowledge of Marriott allergen & intolerance procedures and documentation.

· Must have full knowledge of Wall Centre foodborne illness procedures.

· High level of Classic cooking knowledge and strong knowledge of a variety of international cuisines.

· Ability to demonstrate culinary techniques including cutting, cooking principles, plate presentation, and safety & sanitation practices.

QUALIFICATIONS:

· Ability to handle knives, pots, platters display items and kitchen equipment & machinery.

· Ability to supervise and lead a team, achieving goals in a timely fashion.

· Excellent guest service skills are required.

· Must be able to speak, read, write and understand English, second language is an asset.

· Must have strong communication skills, both verbal and written.

· Must possess intermediate computer skills.

· Walking and standing are required for extended periods of time, up to 10 hours; you must be able to exert a well-paced mobility to get to other departments in the hotel on a timely basis.

· Must be able to lift up to 50 lbs. on a regular and continuous basis.

· Must be able to push and pull carts weighing up to 250 lbs. occasionally.

· Must be able to bend, stoop, squat, and stretch to fulfill cleaning & inspection tasks.

· Most tasks take place indoors. Must be able to work in differing environments from freezers (-18°F) to kitchen hotlines (+110°F).

· The worker is occasionally subject to elevated noise levels.

Job Types: Full-time, Permanent

Pay: $75,000.00-$80,000.00 per year

Benefits:

Company events
Dental care
Employee assistance program
Extended health care
Life insurance
On-site parking
Paid time off
RRSP match
Vision care

Schedule:

Day shift
Evening shift
Monday to Friday
Morning shift
Weekends as needed

Experience:

Cooking: 5 years (preferred)

Licence/Certification:

Food Handler Certification (preferred)

Work Location: In person

Expected start date: 2025-01-27

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