Maintains quality and consistency levels of food production and presentation and consistently monitors expenses.
Ensures waste is minimized through accurate ordering, adhering to established par levels, production and maintains and sets sanitation, hygiene and safety standards.
Ensures team productivity through training, coaching and mentoring.
Graduate of a degree in Culinary Arts or related discipline an asset.
Minimum of five (5) years experience in a luxury hotel or fine-dining kitchens with a strong general operational knowledge.
Excellent leadership, communication, and organizational skills.
Strong working knowledge of Microsoft Office applications and food safety and sanitation.
Job details are sourced from the employer's original posting.
