Chef Tournant

Omni Hotel Mont-Royal; Montreal; On-site; CAD 1,000; Full time

Job summary

L'hôtel Omni Mont-Royal recherche un chef de cuisine pour superviser et améliorer les opérations de la cuisine. Le candidat idéal doit posséder des compétences en leadership, avoir de l'expérience dans un environnement de restauration et être capable de travailler sous pression. Ce poste implique la formation d'une équipe, la gestion des inventaires, et la création d'un environnement de travail positif pour atteindre des normes élevées de service client.

Qualifications

• Expérience en tant que chef tournant dans un autre établissement ou 5 ans d'expérience en cuisine.
• Compétences en leadership et expérience de travail en équipe sont un atout.

Responsibilities

• Superviser et former les aides de cuisine, cuisiniers et plongeurs.
• Assurer la préparation et la présentation des plats selon les normes.
• Gérer la propreté des zones de travail et vérifier les demandes de préparation quotidienne.

Skills

Leadership

Communication

Créativité

Autonomie

Capacité à travailler sous pression

Prise de décision

Job description

Overview

L’htel Omni Mont-Royal, situé sur la rue historique Sherbrooke au cœur du Mille Carré Dor, comporte 299 chambres modernes et plusieurs suites spacieuses. L’Omni Mont-Royal a pour but d’offrir aux invités une expérience hôtelière élégante et mémorable. Figure intemporelle du paysage touristique montréalais, l’hôtel Omni Mont-Royal offre à ses invités un accueil chaleureux combinant authenticité, confort et élégance.

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The Omni Mont-Royal hotel, located on the historic Sherbrooke Street in the heart of the Golden Square Mile, has 299 modern rooms and several spacious suites. A timeless figure in Montreal's tourist landscape and boasting four stars from Hébergement Québec and four CAA/AAA diamonds, the Omni Mont-Royal hotel offers its guests a warm welcome combined with authenticity, comfort, and elegance.

Job Description

Responsibilities:

• Know the different menus of the restaurant, bar, and room service.
• Have responsibility over different kitchen sections, such as banquet, Opus (restaurant), and first floor kitchen, rotating as needed based on operational requirements.
• Know the preparation and presentation of all menu dishes.
• In collaboration with the chef and sous-chef, participate in supervising kitchen helpers, cooks, and dishwashers.
• Assign work tasks to achieve appropriate quality and quantity of production within a reasonable timeframe.
• Communicate daily tasks with the Sous-chef or Executive Chef.
• Complete the daily preparation list and monitor supply needs.
• Communicate production standards established for each station to line cooks.
• Provide ongoing training for cooks and assistant cooks.
• Participate in setting up all food service operations (Bar, SAC, Petit Opus, Banquets, pool, and cafeteria), ensuring follow-up and verification for future needs to ensure smooth operations.
• Verify daily preparation requests and setup lists with the Executive Sous-chef or his replacement.
• Handle requisitions for the day and next day, and organize deliveries.
• Ensure cleanliness of work areas and refrigerators.
• Ensure that cleanliness standards are maintained by cooks and assistant cooks.
• Perform any other related tasks that may improve customer service.
• Meet guests as needed.

Required Qualifications:

• Experience as a rotating chef in another establishment (hotel or restaurant), or
• 5 years of experience as a cook demonstrating leadership skills.
• Other qualifications.
• Good communication skills.
• Experience as a team leader (an asset).
• Autonomy.
• Initiative.
• Creativity.
• Ability to work under pressure.
• Decision-making capacity if needed.

Work schedule: 3-5 days per week. Must be available, 7 days a week, to work all shifts including mornings, afternoons, evenings, and weekends (subject to change).

The salary is $33.55/hour.

End of Job Description

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Source: Hospitality Online