Chef Tournant

Omni Hotel Mont-Royal; Montreal; On-site; Full time

Job summary

A prestigious hotel in Montreal is seeking a Head Chef to oversee kitchen operations, manage staff, and ensure high-quality food service. The ideal candidate will have significant experience in culinary leadership and a passion for excellence in hospitality.

Qualifications

• 5 years of experience as a cook demonstrating leadership skills.
• Experience as a head chef in another establishment.

Responsibilities

• Supervise kitchen aides, cooks, and dishwashers.
• Assign work tasks to ensure quality and quantity of production.
• Participate in setting up all food service areas.

Skills

Leadership

Communication

Creativity

Autonomy

Initiative

Ability to work under pressure

Decision-making

Job description

Overview

L’hôtel 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 of 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 various kitchen sections, including 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 aides, cooks, and dishwashers.
• Assign work tasks to ensure appropriate quality and quantity of production within a reasonable timeframe.
• Communicate with the Sous-chef or Head Chef to understand daily tasks.
• 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 areas (Bar, SAC, Petit Opus, Banquets, pool, and cafeteria), and follow up to ensure smooth operations.
• Verify daily preparation requests and setup lists with the Executive Sous-chef or their replacement.
• Manage requisitions for the day and next day, and organize deliveries.
• Ensure cleanliness of work areas and refrigerators.
• Ensure that kitchen 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 head chef in another establishment (hotel or restaurant) or
• 5 years of experience as a cook demonstrating leadership skills.
• Other qualifications
• Good communication skills
• Team leadership experience (an asset)
• Autonomy
• Initiative
• Creativity
• Ability to work under pressure
• Decision-making capacity if needed

The schedule is 3 to 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