Kitchen Manager - Chateau Nova Peace River
Reporting to the General Manager, the Kitchen Manager is responsible for ensuring the highest standards of hospitality and food safety by overseeing all aspects of the kitchen operations for all departments in the F&B. With a strong understanding of preparation, budgeting and people management, the Executive Sous Chef controls both food and labor costs while achieving the highest quality of service and creating memorable meals for all our guests.
This position is also entrusted with and expected to create and maintain an enjoyable work environment that fosters career growth and development for our team members through strong leadership.
DUTIES AND RESPONSIBILITIES:
Follows and enforces all Nova Hotels’ policies and procedures in accordance with Nova’s brand standards.
Provides exceptional guest service at all times.
Ensures customer concerns are addressed in a timely and professional manner.
Monitors the responses on customer comment cards; identifies problem areas and formulates solutions.
Maintains a visible public presence within hotel and within community.
Maintains safe working conditions within department and hotel by ensuring that all associates follow safety rules and procedures.
Conducts daily walk throughs of the banquet rooms, kitchen(s) and buffets. Notes any deficiencies and follows up as required.
Works closely with the maintenance department conducting product and/or equipment tests as necessary.
Reports all concerns related to Maintenance, Health and Safety, Security or Suspicious circumstances (including smells/sights and sound) immediately.
Adheres to all Nova Hotels standards, including Hygiene and Grooming, Health and Safety, Fire Safety, Key Deliverables and Guest Interactions.
Optimizes efficient and effective utilization of facilities and equipment through effective planning, ordering and inventory control.
Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense and waste.
Oversees inventory, purchasing, disbursement, and cost control for supplies.
Responsible for the day to day control of labour and food cost.
Schedules associates in accordance with forecasted occupancy; adjusts staffing as necessary for sudden changes in occupancy.
Approves department payroll and ensures accuracy & proper tracking.
Coordinates and supervises the daily activities of the kitchen team.
Ensures associates are recognized regularly for their contribution.
Coaches and trains the associates on the hotel standards/key deliverables and approved methods of service and cleanliness.
Selects, orients, trains and coaches qualified associates.
Conducts effective associate meetings and counseling sessions.
Conducts performance reviews according to established deadlines.
Works with and alongside other members of the kitchen team to ensure that all food preparation and service is completed to the highest standards and in a timely manner for our guests.
Coordinates, supervises, and assists with all daily cleaning responsibilities to ensure that all food preparation areas, including all surfaces and equipment, are completed regularly. Practices and teaches the “clean as you go” philosophy.
Ensures that Kitchen Department operates within approved budget.
Contributes ideas and input during Leadership meetings as an engaged leader towards achieving the hotel’s goals and objectives.
Monitors performance of the department against approved budget; makes appropriate recommendations as necessary.
Other projects/duties as assigned.
Job Specifications and Skills:
To perform this job successfully, the qualified individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Education:
High School diploma.
Red Seal certification and CCFCC is considered an asset
Experience:
Minimum 2-3 years running similar Hotels with La Carte outlets and large banquet halls, restaurants with banquet style events, or catering companies with commissary kitchens.
Interpersonal Skills:
Resolves conflict efficiently and effectively
Maintains confidentiality
Actively listens to others without interrupting or distractions
Maintains a positive attitude even in negative situations
Remains open to others' ideas and tries new things
Versatile and able to work well under pressure and in stressful situations.
Takes pride in a job well done
Teamwork:
Balances team and individual responsibilities
Exhibits objectivity and openness to others' views
Gives and welcomes feedback
Contributes to building a positive team spirit
Puts success of team above own interests
Able to build morale and group commitments to goals and objectives
Supports everyone's efforts to succeed.
Able to work in a diverse work environment
Quality Management:
Looks for ways to improve and promote quality
Brings up suggestions and ideas to the team to improve dishes and execution
Demonstrates accuracy, consistency and thoroughness
Must have attention to detail
Cost Consciousness:
Conserves organizational resources
Understand how to cost out recipes and dishes
Has knowledge of labor controls, forecasting sales and schedules effectively
Follows cash handling policies to verify funds and maintain accurate and ethical reporting of company finances
Ethics:
Treats everyone with respect
Inspires the trust of others
Works with integrity and ethically
Upholds organizational values
Is a brand representative at all times within the Hotel
Organizational Support:
Follows policies and procedures
Completes administrative tasks correctly and on time
Supports organization's goals and values
Planning, Organizing & Time Management:
Prioritizes and plans work activities
Uses time efficiently
Plans for additional resources
Sets goals and objectives
Organizes or schedules other people and their tasks
Develops realistic action plans
Professionalism:
Approaches others in a tactful manner
Reacts well under pressure
Treats others with respect and consideration regardless of their status or position
Accepts responsibility for own actions
Follows through on commitments
Safety and Security:
Observes safety and security procedures
Reports potentially unsafe conditions
Uses equipment and materials properly
Participates in the Nova Hotels Health & Safety Program
Attendance/Punctuality:
Is consistently at work and on time
Ensures work responsibilities are covered when absent
Arrives at meetings and appointments on time.
Dependability:
Follows instructions, responds to management direction
Takes responsibility for own actions
Keeps commitments
Commits to long hours of work when necessary to reach goals
Commits to required hours of work when necessary to reach goals
Flexible to work a variety of shifts.
Initiative:
Takes independent actions and calculated risks
Asks for and offers help when needed.
Innovation:
Generates suggestions for improving work environment
Always thinking about how to make things more efficient
Language and Communication Skills:
Ability to read, write, and comprehend simple instructions, short correspondence, and memos in English. Ability to present information in one-on-one and small group situations to other employees of the organization.