CHEF OF MIICHIWAAP RESTAURANT

Job Description

JOB TITLE: CHEF OF MIICHIWAAP RESTAURANT

DATE OF POSTING: January 21, 2021

END OF POSTING: February 10, 2021 at 5:00 pm

 

JOB SUMMARY

Under the immediate supervision and direction of the General Manager, the Chef (CF) is responsible to plan, coordinate, and execute meals served in the restaurant, at banquet functions, during special events, for catering, takeout and delivery. The CF will train and oversee the back-of-the-house employees to ensure that the food served meets quality standards and that the environment meets Health and Safety regulations at all times.

 

MAIN TASKS & RESPONSIBILITIES

OPERATION

• Promote, work, and act in a manner consistently with the mission of the restaurant;
• Comply and ensure that all the restaurant policies, procedures, standards, specifications, guidelines, and training programs are in place and respected;
• Monitor, inspect and maintain all kitchen equipment and premise for regulatory compliance;
• Establish and apply control measures to minimize food and supply waste and theft;
• Supervise and coordinate activities of cooks and workers engaged in food preparation;
• Ensure the quality, the quantity, the temperature and presentation of the food;
• Ensure compliance is met on high standards of sanitation and cleanliness, and monitor health and safety regulations throughout the kitchen areas at all times;
• Schedule and receive food and beverage deliveries, check delivery contents to verify product quality and quantity.

 

ADMINISTRATION & FINANCE

• Plan and develop menus including prices;
• Complete orders and purchase equipment and supply of products and other necessary food supplies;
• Request, analyze and prepare necessary data for applicable parts of the budget in collaboration with the immediate supervisor and Head Office;
• Take corrective action as necessary to help ensure that financial goals are met;
• Maintain kitchen inventories, keep inventory records and places necessary orders;
• Record production and operational data in weekly and monthly reports;

HUMAN RELATION

• Maintain good relationship with employees, customers and suppliers and resolve issues with employees and suppliers if any arises;
• Train, supervise, counsel, and discipline all employees in the kitchen and conduct yearly evaluations;
• Work in collaboration with the immediate supervisor for staffing needs, orientation, complaints, and policies and procedures application;

EMPLOYMENT REQUIREMENTS:

• High School diploma or equivalent
• Certificate and/or diploma in Professional Cooking and Culinary Art
• Certificate and/or diploma in Hospitality management is an asset
• Minimum of three (3) years experience as a Chef or minimum of five (5) years experience in a supervisory position in a kitchen
• Experience in a customer-focused work environment such as catering or retail work is an asset  MAPAQ: Hygiene and Food Safety management level certificate
• First Aid Certificate is an asset
• Knowledge of Microsoft Office, Restaurant Management, and POS software programs is preferred
• Fluency in Cree, English, French is an asset

EMPLOYMENT CONDITIONS:

• Permanent Full-time position
• 45 hours per week with flexible schedule
• 6-month probation
• Benefits according to Human Resources policies and procedures

Skills

• Highly organized and efficient
• Pro-active, self-motivated, and results driven
• Excellent interpersonal and leadership skills
• Both Team Player and captain
• Decision-making and problem-solving skills
• Able to interact positively with management, coworkers, members, and the public
• Advanced knowledge in food products and ingredients

Salary

• Grade 9: minimum starting rate is $25.01.
• Based on qualifications and experience

 

INTERESTED CANDIDATES, CAN SUBMIT THEIR COVER LETTER AND CV/RESUMÉ TO:

Chisasibi Business & Development Group Inc.
Attn: Wabigwan Polson, Director of Human Resources
P.O. Box 820, Chisasibi, QC. J0M 1E0
Tel: 855-2977 ~ Fax: 855-2271
Email: wabigwan.polson@cbdgi.ca