Chef Manager, Seasonal Full Time

ESS Compass•Calgary, AB

3d•CA$28 - CA$30•Onsite

About The Position

Supervises the site food service staff, while overseeing the preparation and cooking of meals for crews or residents in small operations or managing the duties and responsibilities of the catering staff in large operations.

Requirements

Post-Secondary diploma or degree from college or university; or equivalent combination of education and experience.
Qualified Chef with a minimum of 5 years relevant experience.
Food Safe Certified.
Knowledge in regulatory and food industry codes & standards.
Ability to work under pressure in an environment which expects the highest level of quality and customer service.
Ability to pass a medical, drug screen and background check

Nice To Haves

Red Seal certification is an asset.

Responsibilities

Responsible for providing cost effective quality culinary services in a safe and healthy manner.
Prepare and monitor menus to ensure nutritional balance.
Ensure conformance with all occupational, health, safety and hygiene standards.
Control all food stocks within agreed quality standards, inventory levels and budgetary constraints.
Conduct orientation and training for all culinary staff, ensuring compliance with company and client safety requirements.
Ensure equipment is maintained and operational and report defects.
Perform required administration procedures and provide accurate and timely information and reports.
Plan group/special functions and assist with food preparation.
Maintain excellent client communications.
Ensure project and staff compliance with all operating policies.
Supervises staff to ensure the highest sanitary standards are maintained in all food serving and storage areas in accordance with company, client and governmental requirements.
Maintain confidentiality of all company policies and procedures.
Assure contract compliance and ensure staff awareness of ESS' contractual obligations for the project. Continually review services with the object of reducing cost and increasing profitability without loss of standard.
Record and/or monitor staff hours of work on a daily basis to ensure compliance with budgets and provide to payroll weekly.
Coordinate staffing, scheduling, and crew change as required.
Manages purchasing with a focus on minimizing dollars invested in physical inventories, operating at budgeted product costs, and avoiding product shortages.
Performs pre-preparation and preparation tasks (measuring, getting supplies, setting up) assigned by Executive Chef and prepares product. Primarily involved in pre-preparation of entrees, soups, sauces and gravies.
Directs food production when acting as senior chef on duty. Staffs food preparation area in absence of Executive Chef.
Submits work orders for equipment not functioning properly.
Oversees preparation of all foodstuffs according to the menu and number of persons to be served, with a focus on quality, appearance, adequate production and stocking levels in all serving areas, and minimizing leftovers and product waste.
Assists in serving meals, remaining present at the serving line during meal periods to receive customer comments and feedback.
Monitor governmental permits, and ensure company compliance with all permitting requirements and government regulations.
Advise management of client requests for services outside the ESS contract Scope of Work immediately. Do not follow through on request until approval is given.
Provide management with copies of any site specific procedures that have been developed in performance of duties.
Perform all duties in the safest possible manner and report all incidents and health and safety concerns to the supervisor or manager.
Other duties may be assigned.