Details:
SCHEDULE “A” – Job Description
for Managing Chef
ESSENTIAL DUTIES AND RESPONSIBILITIES
The Managing Chef will:
• Plan menus for all food outlets in the Hotels, including catering;
• Meet with GNN First Nation Elders and traditional knowledge keepers to research and
develop culturally appropriate menu items when planning and executing menus;
• Develop standard recipes and techniques for food preparation and presentation which
help to assure consistently high quality and minimize food costs;
• Exercise portion control for all items served and assist in establishing menu prices;
• Schedule and coordinate the work of chefs, cooks, and other kitchen employees to
assure that food preparation is economical and technically correct and within budgeted
labor cost goals;
• Approve the requisition of products and other necessary food supplies;
• Ensure that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times;
• Establish controls to minimize food, liquor and supply waste and theft;
• Safeguard all food preparation employees by implementing training to increase their
knowledge about safety, sanitation and accident prevention principles;
• Prepare necessary data for applicable parts of the Hotels’ budgets;
• Project annual food, labor and other costs and monitors actual financial results;
• Take corrective action as necessary to help assure that financial goals are met;
• Lead food staff and inter-departmental meetings;
• Consult with the sales and catering and other departments about food production aspects
of special events;
• Cook or directly supervise the cooking of items that require skillful preparation;
• Ensure proper staffing for maximum productivity and high standards of quality;
• Control food and payroll costs to achieve maximum profitability;
• Evaluate food products to assure that quality standards are consistently attained;
• Be responsible for all food and beverage service and preparation to assure that food and
beverage production consistently meets or exceeds the expectations of Hotels’ guests;
• Oversee kitchen team and assist in maintaining a high level of service principles in
accordance with established standards;
• Evaluate products to assure that quality, price and related aspects are consistently met;
• Develop policies and procedures to enhance and measure quality;
• Develop and continually update written policies and procedures to reflect state-of-the-art
techniques, equipment, and terminology;
• Establish and maintain a regular cleaning and maintenance schedule for all food and
beverage areas and equipment;
• Provide training and professional development opportunities for all food staff, including
ensuring all licence and qualifications are held and up to date;
• Ensure that representatives from the food and beverage staff attend service lineups and
meetings;
• Periodically visit dining area when it is open to welcome guests;
• Support safe work habits and a safe working environment at all times;
• Interview, select, train, supervise, counsel and discipline all employees in the kitchen,
and food and beverage department if required;
• Provide, develop, train, and maintain a professional work force;
• Ensure all services to guests are conducted in a highly professional and efficient manner;
• Ensure a safe working environment and attitude on the part of all employees in areas of
responsibility; and
• Perform other duties as directed.
The Managing Chef will consistently demonstrate:
• The ability to interact positively with other supervisors, management, coworkers, guests,
and the public to promote a team effort and maintain a positive and professional
approach;
• The ability to produce a high volume of work in a timely manner, which is accurate,
complete, and of high quality; and
• The ability to come to work regularly and on time, to follow directions, to take criticism,
to get along with co-workers and supervisors, to treat co-workers, supervisors and
members/guests with respect and courtesy, and to refrain from abusive, insubordinate
and/or violent behavior.