The Stratford Chefs School

Job Postings | 2015

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Job Posting | Falls Avenue Resort | Junior Sous Chef

Name of Business:
Falls Avenue Resort


Contact Name:
Samantha Moore


Contact Phone Number:
905-374-4446 ext 4850


City, Province:
Niagara Falls, Ontario


Email Address:
samantham@niagarafallshotels.com


Website:
www.fallsavenuecareers.com


Position Advertised:

Junior Sous Chef


Description:


Overview: The Jr Sous Chef is responsible to ensure leadership in the kitchen and to continually drive for consistent high quality food preparation, to enhance the guest dining experience, The Jr Sous Chef must maintain a passionate, sophisticated, and competent culinary orientation to every task that is performed and willingly take direction from the Executive Chef and to clearly deliver information to all culinary staff.


Responsibilities: Tasks may include, but are not limited to: Planning and directing food preparation in the kitchen, recruiting/hiring/training/scheduling/evaluating all culinary staff, counseling team members, departmental reports; project management; supervising kitchen staff to ensure that operations are effectively, safely and efficiently carried out, and consistently monitoring for any problems that may arise in the kitchen and seizing control of the situation at a moments notice while continually looking for ways to improve revenue and decrease cost.


Qualifications: Demonstrated commitment and passion to maximizing guest satisfaction in each stage of the guest experience. Establishes immediate credibility with guests and staff – leads all staff by example Demonstrated willingness/enjoyment to attend to the needs of others Demonstrated ability to maintain professional composure at all times, regardless of issue, while performing multiple tasks among staff, multiple items/products; Employs persuasion and influence to initiate and/or resolve matters; Excellent interpersonal skills Must have outstanding attention to detail especially as it pertains to food quality- inspection/purchasing and presentation, supervising staff to ensure recipes, proportions and procedures are being rigorously followed at all times. Demonstrated ability to lead/supervise a team of kitchen staff. Ability to set high performance standards/ targets for each aspect of the operation, and demonstrates urgency to achieve critical goals and objectives; Focuses and develops all staff on key objectives to the best of their personal capabilities. Directs staff in an efficient and forthright manner, Ability to supervise, direct, motivate and encourage staff to build and sustain a positive team environment Excellent organizational and time management skills as well as the ability to work effectively under pressure. Demonstrates personal involvement and supervision to ensure the workplace is safe for all guests and staff. Enforces all health and safety/sanitation standards. Including preventative maintenance as it pertains to kitchen areas Demonstrated knowledge and conversational ability to train staff to effortlessly provide exceptional guest experiences. Train and correct staff, as required, in order to ensure all staff operate at a consistent level of performance Demonstrated Microsoft and Excel skills to be able to update restaurant culinary reports; Ability to update when needed, existing culinary control and procedure manuals including development of new manuals. Safe food handler certification is an asset Minimum of 3 (three) – 4 (four) years experience in a related fine dining culinary setting. Must be able to fulfill the physical requirements of the job (standing for long periods of time, carrying loads greater than 35 pounds etc.) Graduate of a university/college Hospitality and Food Preparation Program or Hotel and Restaurant Management Program preferred. Must be Red Sealed certified


Start Date:
As soon as possible


Seasonal/Year Round:
Year Round Full Time

Job Posting | Falls Avenue Resort | Cook

Contact Name:

Samantha Moore


Contact Phone Number:
905-374-4446 ext 4850


Email Address:
samantham@niagarafallshotels.com


Website:
www.fallsavenuecareers.com


Position Advertised:
Cook


Description:

Overview: In addition to the responsibilities as indicated in the Cook III classification, this position is responsible for creating and driving the guest dining experience by ensuring advanced culinary technique to guarantee passionate, sophisticated, and expert, food preparation is provided at all times.


Responsibilities: This position is responsible for assisting in the efficient operations of the kitchen to ensure customers receive quality service and meals. This includes: evaluating/determining food quantity by day/week against inventory and completion of company requisition sheets in order to keep up par stock for kitchen activities and thorough knowledge of all kitchen tools and equipment. Included is the ability to direct a small group of fellow employees in setting up and breaking down daily events. This will also include assisting the Chef and cooks with any additional tasks that may be required and assigned.


Qualifications: Demonstrated commitment and passion to maximizing guest satisfaction in each stage of the guest experience, particularly as it pertains to exceptional standards of culinary technique in ala carte and group settings. Demonstrated willingness/enjoyment to attend to the needs of others. Demonstrated ability to maintain professional composure at all times, regardless of issue, while performing multiple tasks for multiple guests/multiple items/products. Ability to identify and quickly respond to changing work volume; high-energy level/speed. Outstanding attention to detail – in understanding reports while checking against inventory, ability to comprehend and willingness to follow instruction and culinary techniques. Previous cooking experience in a high volume, fast-paced equivalent kitchen. Good interpersonal and communication skills. Excellent organizational and time management skills and the ability to work under extreme pressure. Ability to work independently with minimal to no supervision as well as cooperatively within a team setting. Demonstrated ability to work any cooking station proficiently and consistently. Demonstrates personal involvement and supervision to ensure the workplace is safe for all guests and staff. Enforces all health and safety/sanitation standards. Completion of Public Health Food Handlers course an asset. Must be able to work all evening shifts including weekends and holidays.


Start Date:
As soon as possible


Seasonal/Year Round:
Year Round

Job Posting | Falls Avenue Resort | Kitchen Supervisor

Contact Name:
Samantha Moore


Contact Phone Number:
905 374 4446 ext 4850


Email Address:
samantham@niagarafallshotels.com


Website:
www.fallsavenuecareers.com


Position Advertised:
Kitchen Supervisor


Description:


Overview: This position is responsible for performing a variety of activities to ensure the smooth and efficient operations of the restaurant kitchen and to ensure customers receive quality service and meals. This includes responsibility for all aspects of food production; assisting in the staffing of the kitchen; portion control; inventory control; presentation of quality meals


Qualifications: Demonstrated commitment and passion to maximizing guest satisfaction in each stage of the guest experience. Demonstrated leadership skills; excellent organizational and time management skills Demonstrated ability to maintain professional composure at all times, while performing multiple tasks among staff, multiple guests/multiple items/products; employs persuasion and influence to initiate and/or resolve matters; Excellent interpersonal and communication skills. Ability to work independently with minimal supervision as well as cooperatively within a team setting. Approachable: Establishes immediate credibility with guests and staff – leads all staff by example. Demonstrated knowledge and conversational ability to train staff to effortlessly provide exceptional guest experiences. Train and correct staff, as required, in order to ensure all staff operate at a consistent level of performance. Supervisory experience in restaurant setting in a high volume establishment; departmental staffing/scheduling. Develops all staff to the best of their personal capabilities. Directs staff in an efficient and forthright manner. Demonstrates personal involvement and supervision to ensure the workplace is safe for all guests and staff. Enforces all health and safety/sanitation standards. Resolve guest complaints in an efficient and courteous manner. Demonstrated professional telephone manners. Attention to detail. Post-Secondary education in a related field or the equivalent in education and experience. Must be able to work shift work and holidays. Knowledgeable with Microsoft Word, Excel and Outlook.


Start Date:
As soon as possible


Seasonal/Year Round:
Year Round