Executive Chef
Dana Hospitality
- Toronto, ON
- Permanent
- Full-time
- Menu development and planning in retail, residential dining, commissary service and catering
- Preparation of budgets and maintaining food costs and other records company records.
- Food preparation, presentation technique, and the establishment of quality standards
- Oversee the requisition and purchase all food products; to ensure compliance to company standards, quality and food safety.
- Oversee local purchase process to ensure compliance to established Key Performance Indicators (KPI) with client where applicable
- Participate in all waste management training; follow-up on team to ensure compliance to established KPI
- Direct team on best practices relating to Fair Trade compliance
- Conduct team training and assist with overall training for the full team as required
- Liaise with head office support as required
- Develop Food sampling menus
- Participate in Food Sampling events and Campus Food Tours
- Participate in all location sustainability initiatives; attend meetings and present findings to support actions as required.
- Ensure completion of food production records and/or delegation of task accordingly
- Ensure costing of menus on a regular basis to consistently meet the food cost budget.
- Trouble shoot with lead culinary folks to address any food cost issues relating to portion control, costs and quality.
- Plan production schedules, ensures maintenance of equipment, and supervises the production line to ensure portion and control, including maximum utilization of employees and equipment.
- Ensure compliance to Dana Hospitality’s Seasonal Inspirations
- Track all use of Seasonal Inspirations for submission to head office as required.
- Ensure compliance with Dana Hospitality / Dexterra Policies and Procedures
- Ensures that all government legislation is adhered to, including but not limited to Food Safety and Sanitation, Occupational Health and Safety, Workers Compensation, Employment Standards, Human Rights and Labour Laws.
- Ensure established standards are being met across campus
- Provide support to and lead all Sous Chefs, Chef Managers and cooks across the campus
- Communicate with clients and attend meeting as required
- A minimum of two years’ experience in a similar position.
- Exposure to multi-unit management definitely an assest
- Bachelor degree or related culinary diploma is required an asset
- Knowledge of high-end catering
- Strong background and knowledge in Food and Beverage Management systems
- Proven ability to plan and organize events effectively, possess a highly developed attention to detail.
- Knowledge of Microsoft Word and Excel platforms
- Financial management know-how and ability to forecast & create budgets
- Assertive, professional and positive, with an ability to lead in a stressful environment.
- Advanced communication skills
- Additional Training: ServSafe, Possible First Aid, WHMIS, allergen awareness, sustainability certification
- Frequent standing and sitting
- Lifting 0- 25 lbs over head
- Pushing, pulling carts
- Bending, twisting, lifting
- Be part of an industry that's more important than ever!
- Career advancement opportunities.
- Whereas other companies are downsizing, we are growing!
- Be #1 on day 1 by joining an industry leader.