Friday Harbour Resort
Job title:
Restaurant Chef, Outlets & Events
Company
Friday Harbour Resort
Job description
Job Title: Restaurant Chef, Outlets & Events
Division: Food & Beverage – Restaurants, Bars & Event spaces
Department: Food and Beverage – Culinary
Responsible To: Director Of Culinary / Executive ChefRole Summary
Reporting to the Director of Culinary / Executive Chef, this position is responsible for tasks that focus on leading the day-to-day activities of Resort Outlets & Events. This position will be responsible for supporting the Director of Culinary / Executive Chef in all areas of the kitchens including leading colleagues in their duties, food production, waste control, payroll and ensuring guest and colleague satisfaction is achieved while maintaining operating standards.ResponsibilitiesOversee daily department operation, including shift briefings and daily assignments
Together with the Resort team develop and execute events and promotions for both outlets and events.
Work closely with the Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
Working closely with the Director of Culinary / Executive Chef, on menu development to ensure product quality and food cost management
Together with the Director Of Culinary / Executive Chef, participate in the development of capital and operating budgets and administer those budgets on an ongoing basis by monitoring and tracking expenses
Understand guest expectations related to food quality and presentation and ensure culinary colleagues strive to exceed expectations and help build guest loyalty
Train and coach a successful and enthusiastic culinary team and ensure colleagues are cross trained to support successful daily operations
Oversee the culinary operations in the absence of the Director Of Culinary / Executive Chef
Support a departmental orientation program for colleagues to receive the appropriate new hire training to successfully perform their job
Motivate colleagues by assisting with recognition, performance reviews and performance management
Assist with ensuring payroll processes are carried out in an accurate and timely manner
Complete scheduled inventories, stock, and requisition of necessary supplies, supporting procedures for portion and waste controls
Together with the Director Of Culinary / Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget
Ensure compliance with all local, provincial, and federal health regulations, and train colleagues on the proper handling and temperatures of all food products
Develop and maintain cleaning schedule to ensure work areas are clean and sanitary
Report malfunctions with department equipment
Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
Interact with guests to obtain feedback on product quality and service levels
Effectively address guest concerns
Attend outlets & event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labor requirements
Serve as an individual contributor and department role model by performing technical or functional job duties
Work with the leadership team to ensure that colleagues are trained and clearly understand their job roles, responsibilities, and performance expectations
Provide constructive feedback to colleagues to help them develop their skills
Collaborate with Director Of Culinary / Executive Chef to develop and implement ideas and procedures to continuously improve department performance
Ensure that department goals are communicated, understood, and met by colleagues
Coach and counsel colleagues on work related concerns to ensure satisfaction and productivity
Stay aware of market trends and introduce new food and beverage products to generate increased revenue and ensure a competitive position in the market
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Adhere to all environmental policies and programs as required
Adhere to other duties as assignedRequirementsRed Seal Certificate an asset
Culinary Management Diploma or equivalent mandatory
Food Handlers Certification
First Aid Certified an asset
Minimum of 3 years culinary leadership experience mandatory
Passion for culinary and comprehensive knowledge of fine food, wine, and service
Previous resort or hotel experience an asset
Experience in execution with A la carte outlets and events
Must possess excellent customer service skills
Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel
Strong verbal and written communication skills
Detail-oriented and works with a high degree of accuracy
Required to be hands on in the kitchen
Ability to multi-task in a fast-paced environment
Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
Can mentor and inspire staff through leading, demonstrating and coaching
Must be a strong leader, while treating the associates with proper respectWorking ConditionsMust be able to work flexible hours including evenings, weekends, and holidays
Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance
Stand, sit, or walk for an extended period of time or for an entire shift
Required to work outdoors during different seasons when events are in play
Reach overhead and below the knees, including bending, twisting, and pulling
Move over sloping, uneven, or slippery surfacesFriday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.
Expected salary
Location
Barrie, ON
Job date
Sat, 12 Apr 2025 04:56:51 GMT
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