Chef, Selwyn House

Job summary

The Chef de cuisine is responsible for menu planning, budgeting, and maintaining high quality and safety standards in the kitchen. They will also lead and motivate the team to ensure operational productivity and customer satisfaction.

Job details

Now, if you were to come on board as a Chef de cuisine, we’d ask you to do the following for us: * Participate directly in menu planning and development, activity planning, expenses, budgeting, and cost control, and ensure inventory levels are properly maintained. * Ensure the necessary resources are available for maximum productivity and maintain high quality standards; monitor food and labor costs to achieve optimal profitability. * Maintain good relationships with clients and ensure customer satisfaction with menu options and services offered. * Ensure strict compliance with Compass’s quality assurance program and health and safety standards, the Occupational Health and Safety Act, and WHMIS regulations. Think you have what it takes to be our Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful: * Two years of relevant kitchen experience in a supervisory role within a fast-paced, production-focused environment. * Knowledge of food trends and catering services, with an emphasis on quality, production, hygiene, food cost control, and presentation. * Basic supervisory skills, with the ability to motivate, lead, and train associates. * Strong team player with the ability to prioritize effectively. * Excellent communication skills (verbal and written) in French and English. * Proficiency in Microsoft Office Suite (Word, Excel).

What you’ll do

The Chef de cuisine is responsible for menu planning, budgeting, and maintaining high quality and safety standards in the kitchen. They will also lead and motivate the team to ensure operational productivity and customer satisfaction.

Requirements

Candidates must have at least two years of supervisory kitchen experience in a fast-paced environment. Proficiency in food cost control, hygiene standards, and Microsoft Office is required, along with strong communication skills.

Listed skills

• Quality assurance · Preferred
• Food safety · Preferred
• Communication · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu planning
• Budgeting
• Cost control
• Inventory management
• Quality assurance
• Food safety
• Supervisory skills
• Team leadership
• Staff training
• Communication
• Microsoft Office
• Catering services
• Production management
• Hygiene standards
• Health And Safety Standards
• Menu Planning
• Cost Control
• Supervision
• Bilingual (French/English)
• Train Teammates
• Planning
• Motivational Skills
• Customer Service
• Occupational Safety And Health
• Quality Management
• Workplace Hazardous Materials Information Systems
• Prioritization

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Head of House
• Chef
• Chefs
• Chefs and Head Cooks