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Banquet Sous Chef

Banquet Sous Chef

Requisition ID / ID de la demande 
2017-18878
# of Openings / # d'ouvertures 
1
Job Locations / Lieux de travail 
CA-ON-Toronto
Posted Date / date de publication 
9/17/2017
Category / catégorie 
Culinary

More information about this job / Plus d'information au sujet de l'emploi

Overview / vue générale

King Edward Hotel

 

King Edward

 

With its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 110 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres.  It's no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike. 


The Omni King Edward Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect match

Job Description / description de l'emploi

This position is responsible for ensuring proper training and supervision of the kitchen brigade. The Banquet Chef will be responsible for delivering prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies.

Qualifications / qualifications

  • Minimum of 5 years cooking experience in a upscale banquet operations and/or a luxury hotel.
  • Needs to be up to date with current cooking and plating trends
  • Possess Red Seal (or recognized International Equivalent).
  • Food Handlers certificate required
  • Previous managerial experience required
  • Excellent interpersonal and communication skills
  • Excellent computer knowledge of Word and Excel, Social media savvy
  • Must be an effective supervisor, trainer and administrator

Responsibilities / responsabilités

The individual will be responsible for assisting in the overall management of the department but not limited to the following: 

  • Ensure consistency in the preparation of all food items according to hotel standards and recipes
  • Conduct daily shift briefings with team, ensuring all kitchen associates are aware of standards
  • Open line of communication with Food and Beverage Managers
  • Is responsible for the overall direction, coordination, and evaluation of banquet unit.
  • Lead in the development of Banquet menus and presentation
  • Actively interact with guests, to insure guest satisfaction
  • Balance daily activities
  • Ensure cleanliness and maintenance of all work areas including utensils and equipment
  • Follow all safety and sanitation policies when handling food & beverageResponsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
  • Actively participate in daily BEO meetings, pre-convention meetings and departmental meetings