FUNCTION: To ensure efficient operation of the main line; Colors Café, Lobby Lounge, Oasis, Henry’s Pub, Room Service and Banquets.
RESPONSIBILITIES:
- Supervise & assist line cooks in preparation, cooking, garnishing, presentation, etc.
- Prepare and cook meals for banquets including pastries, sauces, soups, salads, vegetables, meat, poultry and fish.
- Create decorative presentation displays and assist in plating during functions.
- Monitoring quality and consistency of items being prepared.
- Assist in training of apprentices and line cooks.
- Maintains supplies inventory by checking stock; anticipating needs; placing and expediting orders; verifying receipt.
- Assist line cooks and servers in accommodating special dietary requirements.
- Maintaining cost control by ensuring adherence to recipes, controlling wastage and ensuring preparation standards are followed.
- Maintains a sanitary kitchen by adhering to state and local sanitation, storage, and refrigeration requirements and codes; cleaning equipment.
- Perform daily inspection of work area and equipment to ensure everything is in working order, and write work orders for equipment in need of repair.
- Ensuring a safe work environment by ensuring adherence to, and promoting various elements of the hotels Health & Safety program.
- Review with associates applicable safety rules/procedures and monitor compliance.
- Perform all duties in a safe manner according to established safe work practices.
- Report any accidents, injuries, near misses and/or hazardous conditions.
- Other related duties as necessary.
QUALIFICATIONS:
- Minimum 10 years culinary experience within a high volume operation.
- Working knowledge of municipal health standards for kitchen operations.
- Knowledge of kitchen equipment and procedures.
- Ability to communicate effectively both verbally and in writing in the English.
- Ability to work cooperatively with culinary and serving teams.
- Preference will be given to candidates with previous kitchen supervisory experience.
- Preference will be given to candidates with culinary certification through a recognized institution.
HOURS OF WORK: Days of the week vary according to business levels.
Shift are between the hours of 5:30am and 11:30pm; weekends and holidays required.
REPORTS TO: Executive Chef
Job Types: Full-time, Permanent
Benefits:
- Company events
- Dental care
- Extended health care
- Life insurance
- On-site parking
Work Location: In person
