VIAD

  • LOCATION CHEF (CANADA)

    Location : Location
    CA-AB-Waterton Park
    Job ID
    2018-11489
  • Overview

    The Location Chef at the Prince of Wales Hotel is a seasonal position, responsible for all hotel Culinary day to day operations. The Chef will oversee all Kitchen & Employee Cafeteria operations and staff to ensure a quality guest and employee dining experience. Operates quickly and efficiently while adhering to recipes, corporate standards, food safety & sanitation standards, and maintins food cost and budget guidelines. Will work directly with Location Management and our corporate F&B support staff and assist in other departments or tasks as required.

    Responsibilities

    • Arrives to work on time and in proper uniform and models the way for a successful and efficient seasonal culinary operation.
    • Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all tasks performed by Kitchen staff.
    • Responsible for the preparation and production of daily food service for hotel Dining Room and Employee Dining Room (EDR).
    • Trains, instructs, and motivates seasonal staff in proper knife handling, sanitation, safety, food preparation, and guest and staff satisfaction. 
    • Delegates responsibilities and effectively communicates proper instructions to staff, following up in a timely manner to ensure productivity.
    • Plans and presents creative daily specials for Dining Room.
    • Organizes and prepares occasional specials for EDR.   
    • Plans and organizes daily production levels according to forecasts of covers per meal period.
    • Ensures that prep lists are generated for each station. 
    • Ensures a quality product is delivered for guests and employees.
    • Maintains pre-set budgets for labor and food costs with the help of Location Management and Director of F&B.  
    • Works to ensure proper ordering requirements and inventories are met. 
    • Works within established controls to minimize food and supply waste and theft. 
    • Maintains accuracy and frequent entries of all Log Books. 
    • Places and oversees ALL orders and deliveries for accuracy and completes paperwork deemed necessary by the Director of F&B. 
    • Participates in all GPC, Federal, Health Department and QA Inspections.  
    • Will spend at least 50% of each shift working in a designated kitchen position. 
    • Works directly with the Location Managers to ensure positive employee morale. 
    • Works with the F&B Director and Executive Chef on all aspects (menus, ordering, set-up, etc…) of special events. 
    • Conducts regular physical inventories of food supplies and provides inventory to Director of F&B upon request. 
    • Must complete opening and closing checklists as provided by the F&B Director or Location Manager.
    • Enforces all Company policies and regulations. 
    • Assists in other departments or with other tasks as required.

    Qualifications

    Ideal Experience

    • 2-4 years head Chef or kitchen management experience in a high volume food production environment required.
    • Culinary degree, professional culinary training or equivalency in work experience required.
    • Must be able to lead a team in high volume food production environment to produce a high quality product and ensure high guest satisfaction.
    • Prior experience with seasonal operations and staff helpful.
    • Previous experience within a hotel, restaurant or convention setting required. 
    • Must have a strong knowledge of currently accepted food safety, HACCP and sanitation standards.
    • Current Servsafe Certification or food handler sanitation Certificate required.
    • Must have experience in food costing, kitchen accounting, labor scheduling to meet budget requirements.
    • Must have experience in food production standards, and creation of a high quality product.
    • Must be knowledgeable in trending plate presentation, flavor profiles and guest service standards.
    • Must be able to multi-task and manage calmly under pressure when necessary.
    • Good organization, time management and communication skills required. 
    • Must give instructions clearly and precisely and follow up in a reasonable amount of time.
    • Must be able to communicate verbally and in writing in a clear and precise manner.
    • Strong interpersonal skills required. 
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers. Must be team-oriented, positive, and upbeat.
    • Must be respectful of diversity and possess the ability to work effectively with all experience levels of staff
    • Must have the ability to lead effectively, supervise and train employees, to include organizing, prioritizing, and scheduling of work assignments.
    • Must be able to work at an expert competent level in all kitchen positions.
    • Must be able to physically operate all kitchen equipment with or without reasonable accommodation

     

    Critical Competencies

    • Must communicate clearly, both verbally and in writing, with a solid attention to detail.
    • Must bring a keen eye for detail, organization, safety and cleanliness to improve GPC back-of-house culinary operations
    • Must bring a positive, helpful, team-oriented, “we can do this together” attitude to all aspects of the job that inspires others
    • Must exhibit a real curiosity about the business for not only F&B, but also GPC and for Pursuit overall
    • Must ask good questions and drill down into details to improve the business
    • Must process information quickly and take initiative to recommend solutions to F&B challenges
    • Must stay cool under pressure by being resilient, adaptable and flexible

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential functions. The successful candidate must be willing to relocate to Waterton and must be eligible to work in Canada.

    Work Environment

    • Kitchen/EDR in a National Park, Hotel environment.
    • Position requires working long hours, flexible scheudling and varied hours, inlcuding; split shifts, AM/PM shifts, weekends and holidays.
    • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    • Climate control equipment may or may not be present, including woron in coolers & freezers.
    • Kitchen environment may have times of high noise levels.
    • Non-smoking environment.

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