Culinary Director: Menu & Catering Leader

COMPASS GROUP CANADA; Saint-Laurent-du-Pont; Sur place; EUR 70 000 - 110 000; Plein temps

Résumé du poste

Compass Group Canada is seeking an Executive Chef to lead the culinary team, supervise food production for events, manage inventories, pricing, costing and equipment, and contribute to menu planning and operation budgeting.

The ideal candidate has four years of supervisory culinary experience in fast-paced settings, banquet and catering expertise, strong knowledge of food trends, cost controls, sanitation, staff development, and fluent French and English; MS Office skills required.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced environment.
• Strong background in banquet and catering functions.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Excellent communication skills (written and verbal) in French and English
• Proficient in Microsoft Office (Word and Excel).

Responsabilités

• Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
• Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Connaissances

Culinary supervision

Team leadership

Menu planning

Food cost controls

Banquet & catering

Bilingual French-English

Staff development

Food safety & sanitation

Outils

Microsoft Office (Word & Excel)

Description du poste

Compass Group Canada is seeking an Executive Chef to lead the culinary team, supervise food production for events, manage inventories, pricing, costing and equipment, and contribute to menu planning and operation budgeting.

The ideal candidate has four years of supervisory culinary experience in fast-paced settings, banquet and catering expertise, strong knowledge of food trends, cost controls, sanitation, staff development, and fluent French and English; MS Office skills required.