Gestionnaire de Cuisine - ECHO | Kitchen Manager - ECHO

Cirque du Soleil Entertainment Group • Montreal, QC

66d

About The Position

Since 1984, Cirque du Soleil Entertainment Group has been focusing on ever more creative and magical work in order to constantly push the limits of the imagination and surprise spectators! Innovation and creativity are at the heart of our shows and will continue to transcend our upcoming productions around the world.

Today, we have a place for those who have a marked taste for thinking up exceptional products, for ensuring the smooth running of operations, for putting their ingenuity at the service of their team, in addition to contributing to enhancing their expertise and develop practices unique to Cirque du Soleil!

So don't wait any longer and join the Cirque adventure! You will meet ambitious people and people passionate about the world of entertainment!

Requirements

• Vocational diploma in culinary arts or equivalent (ITHQ in Quebec or the equivalent);
• Four to six years' experience in a chef position;
• Experience in supervising staff;
• Master knowledge of nutrition;
• Concern for cleanliness, tidiness and hygiene;
• Internal and external customer service oriented;
• Effectiveness and speed in carrying out duties;
• Ability to work as a team player under pressure;
• Willingness/ability to share accommodation when necessary;
• Capable of working in a small space in variable temperatures;
• Knowledge of Microsoft applications in a Windows environment;
• Fluency in spoken and written English is essential; any additional language spoken and/or written is an asset;
• Available to travel internationally 100% of the time and to work in foreign countries.

Nice To Haves

• any additional language spoken and/or written is an asset

Responsibilities

• Carry out culinary research and development preparing creative, thoughtful and culturally inspired meals and menus suitable for various nationalities, some with specific dietary needs for breakfast, lunch and dinner (buffet style);
• Assess the unit cost of food products;
• Plan and carry out kitchen operations;
• Assist the director in controlling and monitoring the kitchen budget and in managing permanent kitchen staff;
• Assess the needs in terms of fixed assets;
• Ensure the cleanliness and safety of the kitchen and dining room;
• Train, supervise and retain temporary local staff (both skilled and unskilled) in a welcoming and healthy environment that fosters growth, learning and tolerance;
• Partner, support, build relationships and communicate with departments on tour to meet ever changing needs;
• Ensure that our food handling procedures as well as equipment maintenance and upkeep is aligned on HACCP guidelines and/or any other local health and safety regulations, for our operations to pass local food safety inspections;
• Participate, plan and execute setup, tear-down and the transfer of the kitchen and its contents, ensuring that all equipment is packed in a safe way.

Benefits

• A variety of events used to enhance your experience. We are known for our great sense of coming together.
• A lot of challenges to boost your career.
• A group insurance program.
• The chance to travel the world and meet new people!!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree