Chef de Cuisine

Ontario Restaurant Hotel & Motel Association (ORHMA); Niagara-on-the-Lake; On-site; CAD 90,000 - 120,000; Full time

Job summary

Vintage Hotels & Niagara’s Finest Hotels is seeking a Chef de Cuisine to lead the kitchen in a fine dining setting. You will manage, coordinate, prepare, and supervise all activities for delivering superior food presentation with professionalism and efficiency.

You will develop menus for restaurants and events, manage costs, and mentor a team in a high-volume environment. This role requires strong leadership, culinary excellence, and a passion for guest satisfaction.

Qualifications

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

Responsibilities

• Providing personalized and exceptional guest service at every given opportunity.
• Oversees purchasing, storage, and scheduling of food orders for restaurant and events.
• Develops menus for restaurant, weddings, and events; writes ADA/CO codes with buyers.
• Manages budgeting and cost forecasting for the department at senior management level.
• Supervises cooking and preparation for buffet and service in the restaurant.

Skills

Org & time mgmt

Communication skills

Team leadership

Education

Current Safe Food Handler’s Certificate

Job description

VintageHotels&Niagara’sFinestHotelsiscurrentlyseekingaChefdeCuisinetojoinourgrowingteam!Thisisagreatopportunitythatcanprovideflexibility,valuableworkexperience,andachancetoworkwithatenuredteam.

JobTitle:ChefdeCuisine

Property:VintageHotels&Niagara’sFinestHotels

***Pleasenote:Byapplyingtothisposting,youareapplyingforopportunitiesthatmaybeavailableatanyVintageHotelsorNiagara'sFinestHotelsproperty.***

ThispostingisforanexistingvacancywithinLaisHotelPropertiesLimited.

PositionSummary:Manages,coordinates,preparesandadministersallactivitiesassociatedwiththepresentationofsuperiorfoodconsistentwithafinediningestablishmentinaprofessional,efficientandtimelymanner.

DutiesandResponsibilities:

PrimaryResponsibilities:

• Providingpersonalizedandexceptionalguestserviceateverygivenopportunity
• AccountabletoOwner,TeamMembersandGuests
• Performsmonthlyinventoryofallfood,administrativemanagementfunctionsrelatedtopurchasestorageandschedulingoffoodordersfortherestaurant.EnsuresthatthecorrectamountoffoodisorderedtoserviceRestaurantandLounge,off-sitecateringandbanquetsinthehotel
• Performshumanresourcefunctionrelatedtohiring,promoting,motivating,traininganddischargingTeamMembersasrequired
• ParticipatesandsupervisesinthecookingandpreparationactivitiesforthebuffetandthemenuserviceintheRestaurant
• Responsiblefortheannualbudgetforthedepartmentandtomaintain,monitorandforecastcostsasrequiredataseniormanagementlevel
• Writemenusfortherestaurant,weddings,specialoccasionsanda-la-carteservice
• Expeditessupplierstoguaranteefooddeliveriesontimeandwithinbudget
• NegotiateinconjunctionwiththePurchasingDepartmentwithsuppliers
• DevelopADACOcodeswiththeBuyer
• Attendsandcontributestoweeklymanagementmeetings

SecondaryResponsibilities:

• Supervises/directsapproximately30-50kitchenstaff(fluctuatingonaseasonalbasis)
• Ensuresthatstaffistrainedtoworkinasafeandconscientiousmanneratalltimes
• HavingathoroughknowledgeofLaisHotelProperties’productsandservices
• SuggestingadditionalproductsandservicesmeetingourGuests’specificpreferences
• Allotherdutiesasassigned

Technical/Managerial/AdministrativeRequirements:

• Excellentorganizationalskillsandtimemanagementskills
• Excellentmanualdexterityandfinemotorskills
• Goodcommunicationskillsbothoralandwritten
• Goodbasicunderstandingofbudgetaryandaccountingconceptsasrequired

ProfessionalRequirements:

• 7-10yearsplus,progressivecookingexperienceinafinediningatmosphere
• RedSeal
• CurrentSafeFoodHandler’sCertificate
• Previousup-sellingand/orsalesexperienceisconsideredanasset

PersonalAttributes:

• Goodinterpersonalskillscombinedwithgoodcommunicationskills
• Mustbeteam-spirited
• Abilitytomotivateandeffectivelycoachteammembers
• Artistictalentcombinedwithaflairforsuperiorpresentationofmeals
• Mustbepatientandassertive
• Mustbeveryflexibleandadaptable,capableofworkingwithamultitudeofdistractions
• Capableofworkingwithextremelyhighvolumesoffoodandsuppliesandanexcellentjudgementofhowmuchfoodisrequired
• Mustbeabletoadapttoshortagesoffoodandstaffanduseproblemsolvingtechniquesatalltimes
• Confidenceinsellingandup-sellingproductsandservices
• Positivesales-orientedpersonality
• Desiretomeetgoals
• Ethicalandhonest

PhysicalRequirements:

• Physicaldemandsofliftingupto50lbs.,bendingandcarrying
• Standingforextendedperiodsoftime
• Workinginextremetemperaturesofveryhotinsummerandverycoldinwinterinthekitchen
• Constantinterruptionsfromthenoiseofabusykitchen
• Stressassociatedwithbeingresponsibleforlargesuperiordiningfacilityasacostandrevenuecenter
• Longhoursrequiresteadfastefforttomaintaincomposureandmakedecisionsinafast-pacedenvironment

Questions,quotingthejobtitleandlocation,maybedirectedto [e-mail]

LaisHotelPropertiesLimitediscommittedtofosteringadiverse,inclusive,andaccessibleworkplacewhereallindividualsarevaluedandrespected.Wewelcomeandencourageapplicationsfrompeoplewithdisabilities,Indigenouspeoples,racializedindividuals,women,2SLGBTQIA+persons,andotherswhomaycontributetothefurtherdiversificationofourteam.

Accommodationsareavailableonrequestforcandidatestakingpartinallaspectsoftherecruitmentandselectionprocess.Ifyourequireaccommodation,pleaseletusknowandwewillworkwithyoutomeetyourneeds.

Weareanequalopportunityemployeranddonotdiscriminateonthebasisofrace,ancestry,placeoforigin,colour,ethnicorigin,citizenship,creed,sex,sexualorientation,genderidentity,genderexpression,age,maritalstatus,familystatus,ordisability.