REQUIREMENTS:

JOURNEYMAN’S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

4+ years of experience

Bilingual (French and English)

Successfully completes all of Compass required training

REPORTS TO: EXECUTIVE CHEF

Core Responsibilities

• Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
• Must strive to go above and beyond, following the You First program guidelines.
• Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to he them understand proper use of the Dining Room.
• Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
• Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
• Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
• Able to utilize all resources of food according to Q&A.
• Ensures the safe operation of kitchen equipment and environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
• Follows instructions in departmental recipe books. (WEBTRITION)
• Maintains all departmental standards and procedures.

 

 

 

Key Result Area: Supervision

Executes the pre-shift meeting at every station and ensures that the daily, weekly and monthly goals are being addressed and met.

Supervises the training and cross training of assigned kitchen personnel for various phases of food preparation.

Communicates with other departments to ensure quick resolution to any problems that arise before, during and after service.

Researches, recommends and implements new policies and procedures relating to food preparation.

Sets short term goals for the preparation and presentation of food.

Verifies the forecasted amount of food is ready for service.

Reports all maintenance and repair needs to Executive Chef.

Ensures compliance with departmental policies, rules and regulations (QA).

Ensures the kitchen is kept clean, stocked and maintained.

Ensures proper hygiene for all staff.

Key Result Area: Food Preparation

Supervises, expedites and participates in assigned food preparation, in accordance with standards of quality, quantity, taste and presentation.

Checks food for taste quality, correct temperature and visual appeal.

Supervises the presentation of all items that are being served.

Stores all food items in refrigeration in proper boxes and placement to prevent contamination and minimize over production.

Ensures the satisfaction of guest requests for special food items.

Supervises the creation of attractive food displays.

Monitors and ensures that the clear waste bin program is implemented. 

Ensure that My Pantry is fully stocked and all equipment is in place.

Ensure that the Deli/Salad/Soup bar is ready for service.

 

 

Key Result Area: Administration

Attends Sous Chef meetings to ensure coordination of activities.

Ensures requisitions and food transfers are completed daily – if needed.

Reviews recipe cards, and introduces and tests new items.

Ensures purchasing and receiving procedures are followed.

Ensures HACCP Program is followed at all times and all HACCP logs are completed daily.

Ensures cost control procedures are followed.

Reviews production quantities, and verifies special food requests with Executive Chef.

Ensures correct production count prior to functions by reviewing contracts and forecast sheets.

Writes menus and recommendations to the Executive Chef for future months, holidays, special events and promotions.

Ensures the correct inventory is being taken weekly.

Ensure that the Ready Charts are in good working order with clean sheets and are ready to go for production.