Chef

Résumé du poste

The Chef is responsible for leading the kitchen brigade, overseeing banquet and restaurant food execution, and managing inventory and financial performance. They will also collaborate with management to create menus and ensure high standards of hygiene and quality across all dining services.

Détails du poste

Lead the culinary experience across every table, service, and event. Reporting to the Food and Beverage Director, the Chef will be responsible for the efficient execution and delivery of all food offerings for banquets and hotel restaurant. We’re looking for a Chef who will lead the full culinary offering with vision, consistency, and rigour. This role is ideal for a Chef who thrives in a hotel environment with multiple dining experiences and service points, and who understands that excellence must be just as present in banquets as it is in the restaurant. Through your creativity, organization, operational leadership, and genuine love of food and hospitality, you will guide the brigade, elevate the culinary offering, and help create memorable moments for every guest. WHAT YOU’LL DO * Recruit, train, coach, and lead the kitchen brigade and stewarding team. * Plan schedules and allocate work according to operational needs, business volumes, and labour objectives, while maintaining productivity and budget expectations. * Oversee the execution of all banquet event orders for meetings and events. * Oversee purchasing, supplier relationships, inventory, storage, and product quality to meet financial expectations and quality standards. * Conduct performance reviews, provide ongoing feedback, and administer progressive discipline as required. * Play an active role in the financial performance of the F&B department by identifying opportunities, driving improvements, and contributing to greater profitability. * Maintain high standards in hygiene, sanitation, health and safety, and food handling at all times. * Participate in menu creation, working closely with the General Manager, Director of Food & Beverage, and Director of Sales & Marketing, while continually elevating the culinary offering through performance management. * Ensure consistent delivery of quality standards for all food offerings throughout the hotel. * Collaborate closely with front-of-house, hotel operations, sales, and other departments to ensure smooth service, event execution, and strategic alignment. WHAT YOU’LL BRING * Minimum of two years' experience in a supervisory role, preferably in a restaurant, hotel, or banquet environment. * Proven ability to plan and organize events, with an acute sense of time management and attention to detail. * Strong knowledge of diverse dining standards across restaurant and event environments. * Strong leadership, excellent interpersonal and communication skills, sound judgment, problem-solving skills and the ability to develop and mobilize a team. * Creativity, organization, and the ability to manage multiple priorities in a fast-paced environment. * Good knowledge of labour standards, health and safety, hygiene and sanitation requirements. * Ability to stand for long periods and handle the physical demands of the role. * Proven ability to manage costs and deliver strong financial results. * Availability to work flexible hours, including evenings and weekends. WHAT WE OFFER * Passionate about travel? Take advantage of great rates when you stay at Germain Hotels to travel the country. Again and again! * A work environment that fosters creativity and autonomy - contribute to the growth of a company that's dedicated to moving you forward and recognizes you for who you really are. * Squats help you relax? Get access to a state-of-the-art gym right in your workplace. The annual salary for this role is between $67,000 and $84,000 depending on experience, qualifications, and internal equity. Apply - we look forward to hearing from you! Germain Hotels may use artificial intelligence-enabled tools to support the screening and assessment of applications. All hiring decisions are made by our HR team and hiring managers based on each candidate’s skills, experience, qualifications and alignment with the role requirements.

Ce que vous ferez

The Chef is responsible for leading the kitchen brigade, overseeing banquet and restaurant food execution, and managing inventory and financial performance. They will also collaborate with management to create menus and ensure high standards of hygiene and quality across all dining services.

Exigences

Candidates must have at least two years of supervisory experience in a hotel, restaurant, or banquet setting. Strong leadership, organizational skills, and the ability to manage financial results and diverse dining standards are essential.

Avantages

• Travel discounts at Germain Hotels • Work environment fostering creativity and autonomy • Access to a state-of-the-art gym

Compétences indiquées

• Gestion du temps · Souhaitée
• Résolution de problèmes · Souhaitée
• Budgeting · Souhaitée
• Cost Control · Souhaitée
• Salubrité alimentaire · Souhaitée
• Communication · Souhaitée
• Sanitation · Souhaitée
• Gestion des stocks · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary leadership
• Menu creation
• Staff recruitment
• Inventory management
• Budgeting
• Food safety
• Sanitation
• Event planning
• Team training
• Performance management
• Cost control
• Communication
• Problem-solving
• Time management
• Hospitality
• Banquet Event Orders
• Hotel Operations
• Artificial Intelligence
• Creativity
• Performance Management
• Sales
• Food Safety And Sanitation
• Leadership
• Marketing
• Problem Solving
• Performance Review
• Purchasing
• Restaurant Operation
• Strategic Alignment
• Supplier Relationship Management
• Time Management
• Detail Oriented

Domaines d’emploi

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