Station Chef- FT - Chelsea Hotel - Toronto

Résumé du poste

The Station Chef is responsible for supervising food preparation, ensuring recipe standards are met, and managing kitchen staff to maintain service timelines. They also oversee inventory, monitor food quality, and ensure compliance with health and safety regulations.

Détails du poste

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. A full-service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada. Purpose Prepare food to specific recipe standards following safe food handling practices. Provide customer service in various outlets including buffets and food stations. Manage and supervise station food preparation to meet the demands of service. Provide training and direction to Cooks and Kitchen Helpers. Principal Responsibilities * Comply with all Hotel and Departmental procedures and policies. * Supervise, expedite and participate in the food preparation for outlets, banquets, specialty functions and catering. * Prepare food items on accordance with standards of quality, quantity control, taste and presentation following standardized recipes, common chef practices, photographs or verbal instructions. * Oversee and participate in the set-up of culinary stations ensuring sufficient mise-en-place to meet the requirements and timelines of service. * Supervise and participate in the operation of banquet and outlet functions, including buffets and food stations. * Organize breaks for Kitchen helpers and Cooks so as not to detract from customer service. * Complete and distribute daily requisitions, order requests, wastage sheets and other paperwork as required * Provide guidance and train Kitchen Helpers & Cooks. * Assist in the testing and writing of recipes and menus. * Notify culinary management of ingredient spoilage, wastage and shortages * Utilize hotel and external training as provided * Perform other tasks as assigned by management. * Monitor food production levels to optimize food quality and limit wastage. * Perform supervisory and operational tasks in the absence of the Chef/ Sous Chef * Review daily Banquet Event Orders (BEOs) and food inventory to ensure production requirement are met and helpful manner. * Ensure all food is handled and stored safely in accordance with established health codes and prevent the spoiling and contamination. Rotate food in storage using FIFO principals. * Maintain sanitation pails and wipes at each work station. Follow principles of sanitation and safe food handling including time and temperature controls and the prevention of cross contamination. * Perform all tasks in safe manner. Follow all safety provisions including the use of guards and personal protective gear. Do not engage in any equipment-related activity without sufficient training. * Report all health and safety hazards and concerns to culinary management. Academic and Working Qualifications Working Experience • Minimum 8 years culinary experience, including 3 years as a first cook is required. • Previous experience is a prerequisite for specialized positions including pastry, garde manage and banquet, production. • Understanding of and ability to prepare foods using various cooking methods including roasting, sautéing, grilling, frying, poaching and steaming is required. • Advanced knife skills, including the ability to clean, cut, core, peel, and portion fruits and vegetables are required. • Advanced knife skills including the ability to butcher, trim and portion proteins are required. Knowledge • Basic math skills required. Education • Food Handler’s Certification is required • Red Seal or equivalent is required. • Formal culinary training is required. Soft Skills • Excellent interpersonal skills. • Positive attitude and a willingness to learn are required. Language • Ability to communicate effectively (written & verbal) in English is required. Physical Requirements • Must be able to stand for 8 hours per shift. • Must be able to perform such tasks as: bending, storing, kneeling, carrying, moving and pushing goods up to 50 lbs. • Must be able to work with small and sensitive equipment (knives) requiring fine finger dexterity. The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process. If you need accommodation during the recruitment process, please advise your Talent Acquisition representative. For more information about the property, please visit: https://www.chelseatoronto.com/en/

Ce que vous ferez

The Station Chef is responsible for supervising food preparation, ensuring recipe standards are met, and managing kitchen staff to maintain service timelines. They also oversee inventory, monitor food quality, and ensure compliance with health and safety regulations.

Exigences

Candidates must have at least 8 years of culinary experience, including 3 years as a first cook, and possess a Red Seal certification or equivalent. Formal culinary training and a valid Food Handler’s Certification are also required.

Compétences indiquées

• Gestion du temps · Souhaitée
• Salubrité alimentaire · Souhaitée
• Gestion des stocks · Souhaitée

Autres compétences pertinentes

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

• Culinary arts
• Food preparation
• Menu development
• Recipe standardization
• Kitchen management
• Staff training
• Inventory management
• Food safety
• Sanitation
• Knife skills
• Butchery
• Banquet operations
• Quality control
• Team supervision
• Time management
• Banquet Event Orders
• Food Quality Assurance And Control
• Culinary Management
• Tourism
• Positivity
• Willingness To Learn
• Food Handler's Card
• Grilling
• Customer Service
• Communication
• Cooking
• Food Safety And Sanitation
• Food Preparation
• Frying
• General Mathematics
• Interpersonal Communications
• Mise En Place
• Recipes
• Roasting
• Knife Skills
• Finger Dexterity

Domaines d’emploi

• Food & Beverage
• Hospitality
• Trades
• Director of Hotel Operations
• Chef
• Chefs
• Chefs and Head Cooks