Chef tournant

Omni Hotels & Resorts; Montreal; On-site; Full time

Job summary

Join a prestigious hotel in Montreal as a rotating chef, where you'll lead kitchen operations, supervise staff, and ensure high culinary standards. Ideal candidates will have strong leadership and communication skills, with a passion for creativity in the kitchen.

Qualifications

• 5 years of experience as a cook demonstrating leadership abilities.
• Experience as a rotating chef in another establishment (hotel or restaurant).

Responsibilities

• Supervise kitchen assistants, cooks, and dishwashers.
• Communicate daily tasks and production standards to line cooks.
• Ensure cleanliness of work areas and maintain standards.

Skills

Leadership

Communication

Creativity

Autonomy

Initiative

Decision-making

Ability to work under pressure

Job description

Overview

L’hôtel Omni Mont-Royal, situé sur la rue historique Sherbrooke au cœur du Mille Carré Doré, 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 combiné à l’authenticité, le confort et l’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
• Take responsibility for the different sections of the kitchen, 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 assistants, cooks, and dishwashers
• Assign work tasks to achieve appropriate quality and quantity of production within a reasonable timeframe
• Communicate with the Sous-chef or rotating chef to know daily tasks
• Complete the daily preparation list and ensure follow-up on supply needs
• Communicate established production standards to line cooks for each station
• Provide ongoing training to cooks and assistant cooks
• Participate in setting up all Food & Beverage services (Bar, SAC, Petit Opus, Banquets, pool, and cafeteria), and monitor and verify needs for future operations
• Check daily preparation requests and setup lists with the Executive Sous-chef or his substitute
• 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

Qualifications required:

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

Availability for 3 to 5 days per week. Must be available 7 days a week, including mornings, afternoons, evenings, and weekends (subject to change).

Salary is $33.55/hour

End of Job Description

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