CHEF DE CUISINE

Vintage Hotels; Niagara-on-the-Lake; On-site; CAD 30,000 - 60,000; Full time

Job summary

A prestigious hotel group in Niagara-on-the-Lake is seeking a Chef de Cuisine to manage kitchen operations and a team of 30-50 staff. The ideal candidate has 7-10 years of experience in fine dining and holds a Red Seal certification. This role involves menu creation, budgeting, and supplier negotiations, ensuring high-quality food presentation.

Qualifications

• 7-10 years of progressive cooking experience in a fine dining environment.
• Red Seal certification is an asset.
• Current Safe Food Handler’s Certificate is required.

Responsibilities

• Manage kitchen staff and coordinate food preparation.
• Oversee inventory and budgeting for the department.
• Write menus for various services.

Skills

Progressive cooking experience in a fine dining atmosphere

Human resources management

Menu writing

Supplier negotiation

Education

Red Seal certification

Safe Food Handler’s Certificate

Job description

Overview

The Prince of Wales is currently seeking a Chef de Cuisine to join our Team!

Position Summary

Manages, coordinates, prepares and administers all activities associated with the presentation of superior food consistent with a fine dining establishment in a professional, efficient and timely manner.

Duties and Responsibilities

• Performs monthly inventory of all food, administrative management functions related to purchase storage and scheduling of food orders for the restaurant. Ensures that the correct amount of food is ordered to service Restaurant and Lounge, off-site catering and banquets in the hotel.
• Performs human resources function related to hiring, promoting, motivating, training and discharging Team Members as required.
• Participates and supervises in the cooking and preparation activities for the buffet and the menu service in the Restaurant.
• Responsible for the annual budget for the department and to maintain, monitor and forecast costs as required at a senior management level.
• Write menus for the restaurant, weddings, special occasions and a-la-carte service.
• Expedites suppliers to guarantee food deliveries on time and within budget.
• Negotiate in conjunction with the Purchasing Department with suppliers.
• Develop ADACO codes with the Buyer.
• Attends and contributes to weekly management meetings.

Secondary Responsibilities

• Supervises / directs approximately 30-50 kitchen staff (fluctuating on a seasonal basis).
• Ensures that staff is trained to work in a safe and conscientious manner at all times.
• All other duties as assigned.

Professional Requirements

• 7-10 years plus, progressive cooking experience in a fine dining atmosphere.
• Red Seal is an asset.
• Current Safe Food Handler’s Certificate.
• Previous up-selling and / or sales experience is considered an asset.

While we encourage all interested applicants to apply for immediate consideration, only those selected for an interview will be contacted.

Accessibility accommodations can be provided throughout the recruitment process upon request.