SALARY:  $70,000/year for 40 hours per week

TERMS:  Permanent/Full-time

START DATE:  As soon as possible

EMPLOYMENT CONDITIONS:  Days, Evenings, Nights, Weekends

VACANCIES:  1

POSITION SUMMARY:
Your primary responsibility is to assist the Chef in administering and overseeing the day to day kitchen operations and to appropriately manage and supervise people and resources.  Maintain and enrich the quality of food and menus as put forth by the Chef.  You are to be an overall leader with regards to work ethic, creativity, organization, and product quality of the kitchen.

DUTIES & RESPONSIBILITIES:

Verify all soups, stocks, sauces, meats, and other ingredients for all functions
Prepare and cook food in accordance with hotel standards
Work effectively with other hotel departments to ensure brand standards, product, and service expectations are consistently met
Meets with Sales & Catering Manager to coordinate the details for banquet functions
Train, coach, guide kitchen staff on food preparation, cooking techniques, garnishing and presentation of food
Follow proper purchasing procedures and maintain positive relationships with suppliers
Monitor the scheduling of staff as per business levels, monitor labor costs and be mindful of food costs.
Assists in the creation of restaurant menus that are seasonal, current, and creative and facilitate menu tastings with both front and back of house.
Respond to guest concerns, complaints, and compliments as required
Establish high standards and manage the process of continual improvements in the quality of food, kitchen, and sanitation.
Responsible for the cleanliness and organization of the kitchen, fridges, and storage areas
Enforce health & safety standards and legislative compliance.
Provides leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations.  Strive for maximum efficiency in the operations and staff productivity.
Follow and enforce all Hotel policies, emergency procedures, and HR policies.
Direct, supervise, coach, guide, and encourage Kitchen employees.  Implement progressive discipline procedures, when necessary, in consultation with the Chef/Human Resources.
Provides regular and ongoing feedback to the kitchen staff
Assist line cooks whenever needed and ensure quality product and presentation at all times
Perform any other duties as requested by the Chef

QUALIFICATIONS & JOB SPECIFICATIONS:
Completion of a 2-year community college diploma in Culinary Management or similar
Red Seal certification an asset
A minimum of 2 years cooking experience in a fine dining restaurant
Must be proficient in all aspects of kitchen operations and possess high level cooking skills
Exposure in a banquet operation preferred
Must be knowledgeable in food cost and labor cost control
Excellent interpersonal and communication skills with a proven ability to lead and motivate a team
Previous experience in a Marriott environment with strong knowledge of and training in Delta Hotels brand standards preferred
Able to read, write and speak English fluently
Must be self-motivated, on top of industry trends, have a passion and drive for excellence
Must possess the ability to communicate effectively within a diverse team environment
Must possess the ability to work effectively and collaboratively in a multi-culture environment with co-workers, managers, and guests
Must be able to workdays, nights, weekends, special holidays
Ability to cope with high pressure situations and adapt to changing situations with tact and diplomacy

CORE COMPETENCIES:

Communication: Provides and encourages the expression of diverse ideas and opinions, actively listens to others, works to resolve differences, and maintain work relationships.
Teamwork: Actively participates in the work of the team by taking on different roles and responsibilities; encouraging efforts and contributions of others. Ensures that the tasks are completed through fair and reasonable sharing of responsibilities and opportunities for participation.
Adaptability: Having flexibility in handing change, being able to juggle multiple demands, and adapting to new situations with new ideas and innovative approaches
Customer Service Focused: Establishes and maintains relationships with guests/staff by listening and gaining their trust and is dedicated to exceeding customers’ expectations and requirements.
Self-Management: Ability to regulate and control their emotions, thoughts, and behaviours, and having the ability to set goals independently and the initiative to achieve them.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must be able to stand for long periods of time, stoop, bend, kneel
Frequently require reaching, push, pull and quickly change direction
Must be able to lift up to 50 lbs with the assistance of a co-worker

WORK ENVIRONMENT:

Work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential function of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

High levels of stress may be associated during peak periods
Must be able to work in hot and cold temperatures
Noise level is usually moderate
Exposure to extremely hot working surfaces
Required to handle knives
Care must be taken to avoid slip, falls, burns and cuts

JOB LOCATION: 1 Johnson St., Kingston, ON K7L 5H7

HOW TO APPLY:

By email: [email protected]