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Chef - Jobs in Grenville-sur-la-Rouge

Hotel Lac Carling
Job LocationGrenville-sur-la-Rouge
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypePermanent

Job Description

Hôtel Lac CarlingOffering views of Lake Carling and overlooking the golf course, this upscale rural hotel has 100 rooms, a fine restaurant offering a la carte dishes. The property also offers a brasserie menu and 2 bars. The establishment also includes 4 meeting rooms, capacity of 500 people for meals, an 18-hole golf course, activities on the lake, a sports hall and a spa. Head The chef ensures that the operations of his kitchen run smoothly. He plans, organizes, directs and controls the operation of the kitchen to ensure that the quality and quantity standards set by the company are met. Directly involved in daily operations, he sees to the training and good performance of the members of his brigade. Through his qualities as a leader and manager, he develops and maintains team spirit and creates a strong sense of belonging. It maximizes yields and ensures continuous control of the various operating costs. Essential Job Functions:

  • Perform daily inspection of the kitchen and its settings.
  • Ensures customer satisfaction through the speed of service and the quality of the dishes presented.
  • Acts as a trainer for the members of the brigade, mainly the members of the management team.
  • Manages human resources within his brigade (hiring, training, scheduling, work distribution, performance evaluation, discipline, etc.).
  • Ensures the application of hygiene, sanitation, health and safety standards at work.
  • Contributes to the planning and preparation of menus for banquets and events;
  • Manage the financial resources (preparation of budgets, control of operating costs, etc.) and material (inventory management, supplies, negotiations with suppliers, etc.) allocated to his department.
  • Ensures effective management of the food inventory in order to ensure the quality of the products used and minimize losses.
  • Follows up on purchases, the quality of goods received and ensures vigilance with respect to theft.
  • Communicates and collaborates with the dining room management team to ensure the overall smooth running of banquets and events.
  • Maintains an ongoing link with other hotel departments and various internal and external stakeholders;
  • All other related tasks
Requirementsamp; Skills:
  • Knowledge of the hotel industry
  • Demonstrate professionalism at all times
  • Safe and quick judgment
  • Innovative and inspiring leader
  • Sense of public relations and skills to develop links
Training:DEC (Diploma of Collegial Studies) – Asset Sylvain Sirard FMPGeneral ManagerHÔTELamp; CENTRE DE VILLÉGIATURE LAC CARLINGT: 450-533-5468-426M: 514-797-2983ssirard@hotellaccarling.com

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