Kitchen manager

Rouville inc.; Quebec; Hybrid; CAD 70,000 - 95,000; Full time

Job summary

Rouville Golf Bistro is seeking a Head Chef to lead the Bistro du Golf de Rouville. The role involves planning, coordinating and supervising all food production, ensuring quality and cost control, and maintaining high hygiene standards.

You will manage kitchen operations, collaborate with service teams during events and tournaments, and recruit and train staff to deliver a top-tier dining experience.

Qualifications

• Head Chef oversees all kitchen food production activities.
• Ensures quality, hygiene, and safety standards.
• Ability to manage kitchen staff and operations during busy periods.

Responsibilities

• Plan, organize and supervise the daily kitchen activities.
• Ensure quality, consistency and presentation of dishes.
• Coordinate kitchen operations with reservations, tournaments, events and special activities.
• Work with the Food Service Supervisor to coordinate between kitchen and service.
• Recruit, onboard and train new employees and provide development guidance.

Job description

Join the wonderful team at the Rouville Golf Bistro

ABOUT US

The Domaine International de Rouville is located at the foot of the Mont St-Hilaire Biosphere Reserve. Since 1960, this internationally renowned and popular tourist destination has offered aquatic activities, camping, magnificent golf courses, and a multifunctional performance hall. We are distinguished by our two magnificent sandy beaches, a wide range of activities, and our superb seasonal and recreational courses. Welcome to the Domaine International de Rouville: a whole world of pleasure!

Job opportunity

The Domaine International de Rouville is currently looking for a head chef for the Bistro du Golf de Rouville.

The Head Chef's primary responsibilities include planning, coordinating, and supervising all food production activities within the establishment. Reporting to the Food and Beverage Supervisor, they ensure the efficiency of kitchen operations, the quality of food served, adherence to hygiene and sanitation standards, and optimal management of human, material, and financial resources. Leveraging their culinary expertise and management skills, they contribute to delivering a high-quality dining experience while maintaining cost control and operational profitability.

Job type: Full-time, seasonal

Main Responsibilities

Operations Management

• Plans, organizes and supervises the daily activities of the kitchen.
• Ensures the quality, consistency and presentation of the dishes served.
• Coordinates kitchen operations based on customer traffic, reservations, tournaments, events and special activities.
• Works closely with the Food Service Supervisor to ensure effective coordination between the kitchen and the service.
• Ensures compliance with recipes, quality standards and established portion sizes.
• Ensures compliance with hygiene, sanitation, health and safety standards in the workplace.
• Monitors the proper use of kitchen equipment and facilities.
• Participates in the development and improvement of menus, in collaboration with management.
• Analyzes workforce needs and plans staffing levels based on operations.
• Prepares the work schedules for the kitchen staff.
• Assigns tasks and supervises employees in the execution of their work.
• Participates in the recruitment, onboarding and training of new employees.
• Provides guidance, development and evaluation of staff under their responsibility.
• Promotes a positive and motivating work environment.
• Manages problematic situations and conflicts, if necessary.
• Applies and enforces the institution's policies, procedures and standards.

Management of financial and material resources

• Plans purchases and ensures the supply of food and supplies necessary for operations.
• Places orders with suppliers according to operational needs.
• Maintains rigorous inventory control.
• Ensure that appropriate quantities are ordered to avoid surpluses, stockouts and food losses.
• Ensures efficient product rotation and adherence to expiration dates.
• Analyze and control food costs.
• Performs periodic inventories and monitors discrepancies.
• Implements practices aimed at reducing waste and optimizing the profitability of operations.
• Ensures that the products served meet the establishment's quality standards.
• Collaborates with service teams to effectively meet customer needs.
• Participates in resolving issues related to meals or special requests.
• Contributes to maintaining a positive and high-quality customer experience.

Administration and monitoring

• Ensures the monitoring of orders, inventories and production costs.
• Produces the reports and follow-ups requested by management.
• Formulates recommendations aimed at the continuous improvement of kitchen operations.
• Effectively communicates operational needs to the relevant people.

Performs all other related tasks.

• Performs all other related tasks.

The masculine gender is used without any discrimination and solely for the purpose of simplifying the text.