Dugald, Mb Head chef Jobs – 3 Openings This Week

FT Executive Chef
Manitoba Liquor and Lotteries —Winnipeg, MB
- $32.75–$41.72 an hour
- Full-time
- Hybrid work
- Microsoft Powerpoint
- Microsoft Word
- Microsoft Outlook
- Dental care
- Tuition reimbursement
8d
Executive Chef & Culinary Training Lead - Full Time
Accurate Indigenous Management & Advisors (AIMA) —Winnipeg, MB
- Weekends as needed
- CPR Certification
- Sanitation
- Supervising experience
Quick apply
Executive Chef & Culinary Training Lead - Full Time
Shelly's Indigenous Bistro —Winnipeg, MB
- Weekends as needed
- CPR Certification
- Sanitation
- Supervising experience
Quick apply
7d

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True North Sports + Entertainment —Winnipeg, MB
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FT Executive Chef

Manitoba Liquor and Lotteries -
Winnipeg, MB

Apply Now

Job details

Full-time
$32.75–$41.72 an hour
8 days ago

Qualifications

Microsoft Powerpoint
Microsoft Word
French
Cost management
WHMIS Certification
Red Seal
Microsoft Outlook
Inventory control
Food management
Customer service
Food service staff training and mentoring
Computer literacy
Food Handler Certification
Coaching
Sanitation
Workplace safety policies
Post-secondary education
Cooking
Shift management
English
Cost control
Change management
Hiring
Supervising experience
FIFO
Decision making
Quality Control
Human resources
Customer service orientation
Recruiting
Payroll
Interviewing
Training & development
Food safety
Team motivation
Communication skills
Professional kitchen experience
Team coordination
FIFO food stock rotation
Performance evaluation

Full job description

All Manitoba Liquor & Lotteries employees may apply. Manitoba Liquor and Lotteries is committed to Diversity, Equity and Inclusion. We strive to hire a workforce that reflects the community we serve. Employment equity will be considered therefore applicants who identify as women, Indigenous people, members of racialized groups, and persons with a disability are encouraged to apply.

If you require an accommodation at any time during the recruitment process, please let us know how we can meet your needs.

Job Purpose

Reporting to the Manager, Culinary Operations, the Executive Chef is responsible for the daily culinary operation of their designated business unit. The incumbent will lead supervisors and staff of back of house operations. The incumbent establishes work priorities and ensures policies, procedures, and regulations are adhered to. The position ensures all products leaving the kitchen are of the highest quality for food and presentation, produced to established specifications with authorized products. The incumbent ensures the delivery of exceptional customer service and models outstanding leadership at all times.

Job Responsibilities

Actively participate in the preparation and production of food to established specifications, as required for business levels and coaching & development of staff.
Ensure the team is consistent in maintaining a high level of sanitation, cleanliness, and safety in the kitchen. This includes regular audits, spot checks, and inspections to verify levels.
Prepare, distribute, and ensure all tracking sheets (prep guides, production guides, audit forms, etc.) are utilized by staff. Follow up with documentation for all deviations.
Maintain audit requirements and forms as determined by each recommendation.
Proficiently use computerized food inventory programs to ensure the needs and requirements of the department are being met regarding budgeted labour percentages and food costs.
Oversee and participate in the planning and execution of all aspects of banquets and large functions.
Order food and supplies according to the requirements of the business, and specifications established, while ensuring that stock levels are sufficient without creating waste.
Maintain an efficient level of inventory to ensure FIFO and stock is constantly moving.
Analysis and report on Cost of Sales, Food Costs, and Labour Costs, on a frequency determined by senior management, with action plans to ensure that budgeted numbers are achieved.
Determine stock, prep, production, and line par levels and order accordingly for all areas of the Culinary Operation, including ordering and production. Track, audit and verify to ensure that projections are accurate and adjust as required.
Track and maintain inventory of all food items by performing physical counts and inputting the figures into the food inventory software system, as required by the operation. If the pre-established budgeted targets are not being attained, adjust accordingly to a higher frequency.
Generate inventory reports to ensure food inventory is well maintained at within 2% of theoretical food cost.
Develop and implement plans in consultation with senior management to focus on efficiencies and cost controls within the business.
Follow established scheduling guidelines as directed by senior management.
Act as a communication conduit between staff and management.
Provide guidance, coaching, and direction to employees and ensure positive morale and motivation of employees.
Manage daily staff levels, schedules, backfill shifts, approve leave/voluntary early outs as well as provide input to annual master schedules, ensuring proper staffing levels for operational requirements.
Prepare and conduct employee performance appraisals in consultation with department management.
In consultation with HR, schedule and conduct recruitment activities, which include testing, interviews, scoring and selection for casual positions, and participate with HR for permanent entry level positions.
Track, review, and coordinate mandatory departmental training, including new hire orientation/onboarding.
Initiate and document employee meetings, recommend course of action, draft letters for HR review and deliver staff discipline/corrective action and attendance management program letters within scope of responsibility and established policies.
Assist with verifying payroll accuracy, investigate employee claims of payroll discrepancies, and initiate corrections.
Champion MBLL’s 5Cs (caring, committed, collaborative, creative, and customer focused). Ensure all applicable compliance, regulations, policies, procedures, practices, and corporate responsibility are understood, supported, and adhered to by employees.
Carry out all duties and responsibilities of a supervisor of workers, as outlined under provincial safety and health legislation.
Lead, participate, and ensure that daily shift huddle is occurring and documented with all employees every day, and that the topics are pertinent to the needs of the business, and staff input is captured and acted upon.
Maintain communication boards with information that is fresh, timely, and consistently updated.
Meet with Production Chefs on a regular basis to maintain communication and ensure communication and direction from senior management is acted upon with a focus on timeliness and support of change.
Establish and maintain positive working relationships with all internal and external stakeholders.
Interact and communicate with staff and guests to ensure food service and quality meet or exceed department standards.
Communicate with other Food and Beverage managers to ensure consistency among management team, and to ensure all issues and concerns are addressed in a timely manner.
Other related duties as assigned.

Primary Qualifications

Post-secondary education in Culinary Arts or a related discipline.
Red Seal certification.
A minimum of five years in a supervisory capacity in a culinary environment.
Specific training in human resource management and financial management.
Knowledge and experience in all areas relating to food preparation and production; experience in food and labor costing and ordering specification experience.
Excellent communication and interpersonal skills.
Strong problem-solving skills and conflict resolution strategies to deal with internal/external issues
Experience and proficiency in Microsoft 365 (Word, Excel, PowerPoint, Teams and Outlook).
A Food Handlers Certificate and WHMIS training are required, however, these may be acquired on the job.
The core competencies for this position include achieving quality results, adaptability/managing change, communication, customer service, decision making and problem solving, integrity and building trust, teamwork and cooperation and valuing diversity. These competencies are deemed important for the success of the position and organization.

Secondary Qualifications

A training certificate (e.g., “Training in the Workplace” through the Manitoba Tourism and Education Council), is an asset.
A working knowledge of various food & beverage software packages is an asset. (e.g., Squirrel, WMX, USI, and Optimum Control).
Bilingual (French/English) language skills.

***Testing may form part of the screening/selection process. Employment Equity will be a factor in the recruitment process. Circumstances may arise where the bulletin may need to be withdrawn or the number of positions may need to be increased depending on the Collective Agreement.

We thank all interested applicants, however, only those selected for interviews will be contacted.

A Great Place to Work! Enjoy fantastic benefits with our Total Rewards package

Work/Life Balance and Wellness

Discretionary Time: Up to 10 paid discretionary leave days per year, depending on bargaining unit. Employees can carry forward discretionary leave days each year for a total of up to 50 days.
Hybrid Work Model for Eligible Positions: Remote/Office work for eligible positions.
Flex Time: Flexible shifts and work hours for eligible positions.
Maternity and Parental Leave: Top-up of E.I. maternity leave benefits to 93% of employee’s basic earnings for 17 weeks.
Fitness Allowance Reimbursement, depending on bargaining unit: Up to $250 per year that can be used to cover gym memberships, fitness equipment, and more.
Computer Purchase /Fitness Purchase Program: Interest free loans for employees purchasing computer equipment to increase computer literacy, learning, and professional growth, or to purchase fitness equipment for personal health and wellness.
Diversity and Inclusion: Our Diversity, Equity and Inclusion Committee is made up of employees from across the organization who are passionate about bringing diversity and inclusion to life.
The Together Project: At Liquor & Lotteries, Caring is part of our corporate culture - we care for each other, our partners, and our community The Together Project represents the charitable efforts of the corporation and its employees working together to enrich the lives of Manitobans. Employee charitable activities are eligible for reward benefits.

Vacation

Accrue up to 10 paid vacation days per year during the first 2 years of employment.
Accrue 15 paid vacation days per year after 3 years of employment.
Accrue 20 paid vacation days per year after 5 years of employment.
Accrue 25 paid vacation days per year after 9 years of employment.
Accrue 30 paid vacation days per year after 19 years of employment.

Retirement Savings Plan

Defined Benefit Pension Plan: Guaranteed lifelong monthly payment at retirement provides great security for employee’s long-term strategy.
Voluntary Group Registered Retirement Savings Plan

Health Insurance and Benefits

Customize your Plan: Choose from a variety of options to best fit your needs. Includes coverage for prescription drugs, vision, dental, ambulance, extended health options and more for you and your eligible dependents. Health Spending Account: Depending on the option you choose, you may receive up to $1,750 towards eligible medical or dental expenses.

Flex Credit: Depending on the bargaining unit and status, you may be provided with a Flex Credit amount to purchase some or all of Group Life Insurance, Accidental Death and Disablement Insurance & Dependent Life Insurance.

World-wide Travel Health Benefits

Employee & Family Assistance Program (EFAP): Free professional wellness support for employees and their immediate family member

Training and Development

Educational Assistance: Tuition reimbursement for eligible employees.
Training: Variety of courses and programs to support skill and professional development.
Career progression: Internal job posting system that provides opportunities for a variety of career paths.
Apprenticeship and skilled trade training: Programs offered in partnership with educational institutions such as RRC Polytech, the University of Winnipeg, and the University of Manitoba.

Discounts and Rewards

Employee Rewards & Recognition Program: Points-based program recognizing employees for earned and nominated achievements such as long-service, going above and beyond, and community volunteer work.
Discounts: Employees receive exclusive discounts from a variety of retailers, entertainment venues, and service providers.

Apply Now

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head chef jobs in dugald, mb

FT Executive Chef

Executive Chef & Culinary Training Lead - Full Time

Executive Chef & Culinary Training Lead - Full Time

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