Dexterra
hospitality
ChefManager
Neural analysis suggests this role is
optimal for mid candidates.
“Chef Manager at Dexterra. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. overseeing the day to day operation of the ordering food ingredients and planning menu. assisting with the preparation, serving, and control of cooked and uncooked food”
Industry & Context.
safety sensitive, drug and alcohol testing, fitness assessment, Transportation is provided to site, Travel to and from the site is provided
What They're Looking For.
Must Have
at least 5 years’ experience in the hospitality / food service industry, at least 5 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines, knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook), extensive knowledge of menu costing, recipe cards implementation and wage control, an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of, an effective leadership style, positive outgoing personality and effective listening skills
What You'll Do.
overseeing the day to day operation of the ordering food ingredients and planning menu
assisting with the preparation
and control of cooked and uncooked food
ensuring that staff follows prescribed Food Safety protocols
and serve high quality rotational menus
Supervise all kitchen staff’s productivity and compliance with policies and procedures including health
and mentoring of employees
Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods
and in accordance with safety guidelines
Ensure all labour and chemical resources are used effectively and efficiently
Serve clients and staff in a personable and professional manner
Use knowledge and understanding of dietary allergies
and vegetarian in meal planning and preparation
Conduct inventory on a bi-weekly basis
Ensure maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possible
How You'll Work.
Team & Collaboration
Supervise all kitchen staff’s productivity and compliance with policies and procedures including health, safety, and quality; Lead in the training, developing, and mentoring of employees; Serve clients and staff in a personable and professional manner; Communicate maintenance issues related to any equipment to the Manager and maintenance personnel as soon as possible
Communication Scope
effective listening skills
Full Job Description
WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. WHAT’S THE JOB? Based at our remote Georgian Bay Fishing Club, the position starts in June and ends in late August. Transportation is provided to site. As a Chef Manager , you will be responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Food Safety protocols. This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. Your work will include: * Prepare, present, design, and serve high quality rotational menus * Supervise all kitchen staff’s productivity and compliance with policies and procedures including health, safety, and quality * Lead in the training, developing, and mentoring of employees * Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with safety guidelines * Ensure all labour and chemical resources are used effectively and efficiently * Serve clients and staff in a personable and professional manner * Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation * Conduct inventory on a bi-weekly basis * Ensure maintenance issues related to any equipment are communicated to the Manager and mainte
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