The Stratford Chefs School

Job Postings | 2015

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Job Postings for JW Marriott The Rosseau Muskoka

Please send all resumes to:

Claire Evans, Human Resources Coordinator

JW Marriott The Rosseau Muskoka Resort & Spa

Claire.Evans@marriott.com


1050 Paignton House Road, Minett, ON. P0B 1G0

www.jwrosseau.com
p 705.765.7018| f 705.765.7066


Job Posting | JW Marriott The Rosseau Muskoka | Restaurant Chef


Restaurant Chef

Role Summary:

Reporting to the Executive Chef, the Restaurant Chef will primarily oversee the culinary production of the restaurant outlets including Cottages Restaurant, Teca, Lakes Bar, The Deck and The Country Market. The restaurant chef will be involved in all aspects of the operation including; leading associates in their duties, menu creation, and promoting a safe work environment.


Accountabilities:


  • Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
  • Works closely with the Food & Beverage team to execute the event strategy and focus on meeting and exceeding departmental and hotel goals.
  • Assists in menu development to ensure product quality and food cost management.
  • Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking expenses.
  • Helps to manage wages, productivity and expenses in accordance with business demand.
  • Hires, trains, coaches and develops a successful and enthusiastic team of associates, and ensures associates are cross-trained to support successful daily operations.
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Motivates associate by engaging in recognition, coaching, performance reviews and performance management.
  • Manages scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner.
  • Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls.
  • Purchases appropriate supplies and manages inventories according to budget.
  • Ensures compliance with all local, provincial and federal health regulations, and trains associates on the proper handling and temperatures of all food products.
  • Assists in maintaining associate cafeteria operation and food quality standards.
  • Develops and maintains cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment.
  • Assists the Executive Chef with maintaining all standard recipes on the Global Recipe Database Software.
  • Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Effectively responds to and handles guest problems and complaints.
  • Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meeting to anticipate service and staffing requirements.
  • Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned



Requirements:


  • Red Seal required.
  • 2-3 years leadership hotel experience required with strong knowledge of kitchen operations.
  • Passion for Culinary and comprehensive knowledge of fine food, wine and service.
  • Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Micros).
  • Previous resort experience an asset.
  • Post-secondary degree, diploma or certificate in related field an asset.
  • Multi-unit management experience an asset.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move over slippery surfaces.

We partner with Looncall, a property management company, who provides local dormitory accommodations in Port Carling. The resort offers a shuttle bus service and is for JW associates only. The cost is $100 bi-weekly or $6 per ride.

Job Posting | JW Marriott The Rosseau Muskoka | Banquet Chef


Banquet Chef

Role Summary:

Reporting to the Executive Chef, the Banquet Chef will primarily oversee the culinary production of the banquet function. The banquet chef will be involved in all aspects of the operation including leading associates in their duties, menu creation and promoting a safe work environment.


Accountabilities:


  • Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
  • Works closely with the Event team to execute the event strategy and focus on meeting and exceeding departmental and hotel goals.
  • Assists in menu development to ensure product quality and food cost management.
  • Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking expenses.
  • Helps to manage wages, productivity and expenses in accordance with business demand.
  • Hires, trains, coaches and develops a successful and enthusiastic team of associates, and ensures associates are cross-trained to support successful daily operations.
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Motivates associate by engaging in recognition, coaching, performance reviews and performance management.
  • Manages scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner.
  • Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls.
  • Purchases appropriate supplies and manages inventories according to budget.
  • Ensures compliance with all local, provincial and federal health regulations, and trains associates on the proper handling and temperatures of all food products.
  • Assists in maintaining associate cafeteria operation and food quality standards.
  • Develops and maintains cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment.
  • Assists the Executive Chef with maintaining all standard recipes on the Global Recipe Database Software.
  • Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Effectively responds to and handles guest problems and complaints.
  • Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meeting to anticipate service and staffing requirements.
  • Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned



Requirements:


  • Red Seal required
  • 2-3 years leadership hotel experience required with strong knowledge of kitchen operations.
  • Passion for Culinary and comprehensive knowledge of fine food, wine and service.
  • Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Micros).
  • Previous resort experience an asset.
  • Post-secondary degree, diploma or certificate in related field an asset.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move over slippery surfaces.



We partner with Looncall, a property management company, who provides local dormitory

accommodations in Port Carling. The resort offers a shuttle bus service and is for JW associates only. The cost is $100 bi-weekly or $6 per ride.

Job Posting | JW Marriott The Rosseau Muskoka | Jr. Sous Chef - Culinary


Jr. Sous Chef-Culinary

Role Summary:

Reporting to the Culinary leadership team, this position is responsible for tasks that focus on leading the day to day activities in the kitchen. This position will be responsible for supporting culinary leadership team in all areas of the kitchen including leading associates in their duties, food production, waste control, and ensuring guest and associate satisfaction is achieved while maintaining the operating standards.


Accountabilities:


  • Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
  • Trains and coaches a successful and enthusiastic team of associates, and ensures associates are cross-trained to support successful daily operations.
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Motivates associates by assisting chefs with engaging in recognition, performance reviews and performance management.
  • Assists with ensuring payroll processes are carried out in an accurate and timely manner.
  • Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls.
  • Assists Chefs with purchasing appropriate supplies and manages inventories according to budget.
  • Ensures compliance with all local, provincial and federal health regulations, and trains associates on the proper handling and temperatures of all food products.
  • Assists in maintaining associate cafeteria operation and food quality standards.
  • Develops and maintains cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment.
  • Assists the Executive Chef with maintaining all standard recipes on the Global Recipe Database Software.
  • Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Effectively responds to and handles guest problems and complaints.
  • Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meeting to anticipate service and staffing requirements.
  • Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned.



Requirements:


  • Red Seal required
  • 2-3 years leadership hotel experience required with strong knowledge of kitchen operations.
  • Passion for Culinary and comprehensive knowledge of fine food, wine and service.
  • Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Micros).
  • Previous resort experience an asset.
  • Post-secondary degree, diploma or certificate in related field an asset.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move over slippery surfaces



We partner with Looncall, a property management company, who provides local dormitory accommodations in Port Carling. The resort offers a shuttle bus service and is for JW associates only. The cost is $100 bi-weekly or $6 per ride.

Job Posting | JW Marriott The Rosseau Muskoka | Jr. Sous Chef - Banquets


Jr. Sous Chef (Banquets) - Culinary

Role Summary:

Reporting to the Culinary leadership team, this position is responsible for tasks that focus on leading the day to day activities in the kitchen. This position will be responsible for supporting culinary leadership team in all areas of the kitchen including leading associates in their duties, food production, waste control, and ensuring guest and associate satisfaction is achieved while maintaining the operating standards. This position focuses primarily on banquet operations.


Accountabilities:


  • Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
  • Trains and coaches a successful and enthusiastic team of associates, and ensures associates are cross-trained to support successful daily operations.
  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  • Motivates associates by assisting chefs with engaging in recognition, performance reviews and performance management.
  • Assists with ensuring payroll processes are carried out in an accurate and timely manner.
  • Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls.
  • Assists Chefs with purchasing appropriate supplies and manages inventories according to budget.
  • Ensures compliance with all local, provincial and federal health regulations, and trains associates on the proper handling and temperatures of all food products.
  • Assists in maintaining associate cafeteria operation and food quality standards.
  • Develops and maintains cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment.
  • Assists the Executive Chef with maintaining all standard recipes on the Global Recipe Database Software.
  • Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Effectively responds to and handles guest problems and complaints.
  • Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meeting to anticipate service and staffing requirements.
  • Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned


Requirements:


  • Red Seal required
  • 2-3 years leadership hotel experience required with strong knowledge of kitchen operations.
  • Passion for Culinary and comprehensive knowledge of fine food, wine and service.
  • Proficiency with MS Office (Outlook, Word, Excel) and Point-of-Sale software (Micros).
  • Previous resort experience an asset.
  • Post-secondary degree, diploma or certificate in related field an asset.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move over slippery surfaces.



We partner with Looncall, a property management company, who provides local dormitory accommodations in Port Carling. The resort offers a shuttle bus service and is for JW associates only. The cost is $100 bi-weekly or $6 per ride.

Job Posting | JW Marriott The Rosseau Muskoka | First Cook - Culinary


First Cook - Culinary

Role Summary:

Reporting to the culinary leadership team, this position is responsible for tasks that focus on the day to day activities in the kitchen. Performing as a lead cook on the line this role assists Junior Sous Chefs in all areas of the kitchen including food production, waste control, standards and kitchen sanitation.


Accountabilities:


  • Prepare and cook meals while ensuring food quality, presentation and consistency is maintained at all times in accordance with kitchen operating standards.
  • Uphold quality control of food preparation and presentation.
  • Help create a positive work environment through teamwork and cooperation with all associates.
  • Skilled to work any station on the line and/or event operations.
  • Lead and delegate tasks to cooks and stewards.
  • Demonstrates full working knowledge of all menus, with proper cooking techniques and in a safe professional manner.
  • Generate creative and cost-effective specials daily.
  • Oversee the daily line operations, production and preparation of culinary items, minimizing waste and over production.
  • Ensures line is operational at opening time/service time, with production at the required level in accordance to specifications.
  • Performs multitask activities in food preparation including setting up of mis en place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly.
  • Opens and closes kitchen shifts and ensures completion of assigned duties.
  • Works with outlet and event operations departments to coordinate service and timing of events and meals
  • Takes an active role in the production of new menus and promotions.
  • Operates all department equipment as necessary and reports malfunctions.
  • Orders appropriate supplies for the area of operation with supervisor.
  • Supervises line associates to ensure that guest service, operational needs and financial objectives are met.
  • Actively supports cleaning schedules; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
  • Communicates areas in need of attention to culinary leadership.
  • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned



Requirements:


  • Culinary Education Trade papers
  • Minimum of 2 years cooking experience in a similar high volume environment is required.
  • 5 years culinary experience preferred or completion of a culinary apprenticeship program, with full knowledge of the kitchen operation.
  • Demonstrated supervisory, coaching and training abilities with minimum 2 years’ experience.
  • Self-Starter, creative, enthusiastic and high level of energy.
  • Passionate about culinary.
  • High School Diploma or equivalent required.
  • Certifications as required to comply with local Health codes.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move over slippery surfaces.

Job Posting | JW Marriott The Rosseau Muskoka | Second Cook - Culinary


Second Cook - Culinary

Role Summary:

Reporting to the culinary leadership team, this position is responsible for playing a large part in the actual production of each meal. This role assists the First Cook and Jr. Sous Chef in all areas of the kitchen including food production, standards and kitchen sanitation.


Accountabilities:


  • Organize and prepare mis en place.
  • Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and entrees.
  • Prepares meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing and steaming.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Follows proper plating presentation and garnish set up for all dishes.
  • Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and marinating.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, convection oven, flat top range and refrigeration equipment.
  • Assists with cutting, pre-cooking and marinating during off peak periods as needed.
  • Constantly use safe and hygienic food handling practices.
  • Make sure all storage areas are tidy and all products are stored appropriately.
  • Serve menu items compliant with established standards.
  • Use food preparation tools in accordance with manufactures instructions.
  • Set up stations and collect all necessary supplies to prepare menu for service.
  • Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program.
  • Adhere to all environmental policies and programs as required.
  • Other duties as assigned



Requirements:


  • High School Diploma or equivalent required.
  • Culinary education and training.
  • Certifications as required to comply with local Health codes.
  • 1-2 years of culinary experience in food service or hospitality industry.



Working Conditions:


  • Must be able to work in hot, humid, cold environments.
  • Must be able to work flexible hours including evenings, weekends and holidays.
  • Required to move, lift, carry, pull and place objects weighing less than or equal to 50 pounds without assistance.
  • Stand, sit or walk for an extended period of time or for an entire shift.
  • Reach overhead and below the knees, including bending, twisting and pulling.
  • Move through narrow, confined or elevated spaces.
  • Move up and down a ladder.
  • Move over sloping, uneven or slippery surfaces.