Executive Chef – Hilton Toronto

APPLY HERE

JOB DESCRIPTION
 
Theiconic downtown Hilton Toronto is searching for an innovative Executive
Chef. HiltonToronto is in the center of it all| within walking distance from
the Metro TorontoConvention Center| Union Station| the theater district| China
town| city halland connected to all major office towers! Our hotel boasts 600
guest rooms and20|000 square feet of meeting space. As Executive Chef| you
would lead theculinary operations for Tundra restaurant| Level Two lounge and
In Room Dining.An Executive Chef will continue to build the reputation forthe
hotel by maintaining a talented and creative kitchen brigade| offering
aninnovation menu| and promising an exceptional culinary experience.
What will I be doing?
The Executive Chef for the HiltonToronto will oversee the operational
management of the kitchen and TeamMembers. Specifically| an Executive Che

will perform the following tasks tothe highest standards:

Identify an effective approach to succession plannin

Create menus that meet and exceed customers| needs and conform to brand standards
Ensure the consistent production of high quality food through all hotel food outlets
Develop positive customer relations through proactive interaction with Guests| Team Members| contractors| and suppliers
Resolve| promptly and completely| any issues that may arise in the kitchen or related areas among Guests and Team Members
Manage department operations| including budgeting| forecasting| resource planning| and waste management
Manage all aspects of the kitchen including operational| quality and administrative functions
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
Ensuring adequate resources are available according to business needs
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Control costs without compromising standards| improving gross profit margins and other departmental and financial targets
Ensure team members have an up-to-date knowledge of menu items| special promotions| functions and events
Maintain good communication and work relationships in all hotel areas
Ensure that staffing levels are maintained to cover business demands
Ensure monthly communication meetings are conducted and post-meeting minutes generated
Manage staff performance issues in compliance with company policies and procedures
Recruit| manage| train and develop the kitchen team
Comply with hotel security| fire regulations and all health and safety and food safety legislation
Ensure maintenance| hygiene and hazard issues are dealt with in a timely manner
Manage financial performance of the department so all planning is in line with hotel objectives
Manage food control systems are adhered to them so margins are on target in a pro-active way
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
Be environmentally aware
Ensure food wastage program is adhered to so that margins are on target
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation

What are we looking for?

An Executive Chef serving Hilton brands is always working on behalf of our
Guests and working with other Team Members. To successfully fill this role|
you should maintain the attitude| behaviours| skills| and values that follow:

Previous| relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property| required
Excellent leadership skills
A creative approach to the production of high quality food
A business focused approach to managing a hotel kitchen
Excellent communication skills
Ability to build relationships| internal and external| to the hotel and the Company
Excellent planning and organizational skills
Ability to multi-task and meet deadlines
A current| valid| and relevant trade qualification (proof may be required)

It would be advantageous in this position for you to demonstrate the following
capabilities and distinctions:

A certification in management
Proficiency with computers and computer programs| including Microsoft Word| Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company| spanning the lodging sector
from luxurious full-service hotels and resorts to extended-stay suites and
mid-priced hotels. For nearly a century| Hilton has offered business and
leisure travelers the finest in accommodations| service| amenities and value.
Hilton is dedicated to continuing its tradition of providing exceptional guest
experiences across its global brands. Our vision to fill the earth with the
light and warmth of hospitality unites us as a team to create remarkable
hospitality experiences around the world every day. And| our amazing Team
Members are at the heart of it all!

Cook 2 – Fairmont Pacific Rim – Canada-Vancouver

APPLY HERE

Job Description – Cook 2 (VPR03096)Employee Status:
Regular
Do you want to…
Work for the #1 city hotel in Canada-
Be part of an extraordinary team-
Elevate your career with a global luxury brand offering extensive development opportunities-
utilize global perks and privileges and enjoy a competitive wage?
Then you might just be
our next Cook
2
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. As Cook 2- the care you devote to preparing each menu item will not go unnoticed by the guests who are fortunate enough to enjoy them!
Hotel Overview:

At the ocean|s edge- a modern oasis- the Fairmont Pacific Rim is the most remarkable address in the city with its breathtaking harbour views- luxurious accommodation- rave-worthy cuisine and warm hospitality

Discover Fairmont Pacific Rim – and discover Vancouver as part of our rockstar team.

Summary of Responsibilities:
Reporting to the Chef de Partie- responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional- friendly and proactive guest service while supporting fellow Colleagues
Prepare- cook and service all food items for a la carte menus according to hotel recipes and standards
Ensure the cleanliness and maintenance of all work areas- utensils- and equipment
Have full knowledge of all menu items- daily features and promotions
Follow kitchen policies- procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
Qualifications:

Previous experience in the culinary field required
Diploma/Certification in a Culinary discipline an asset
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs- remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

Constant standing and walking throughout shift
Frequent lifting and carrying up to 50 lbs
Occasional kneeling- pushing- pulling
Occasional ascending or descending ladders- stairs and ramps

Visa Requirements: Must be legally
eligible to work in Canada.
The hotel is unable to assist candidates
in obtaining Canadian work authorization.

Cook 3 – The Fairmont Hotel Vancouver – Canada-Vancouver

APPLY HERE

Job Description – Cook 3 (0-24 hrs) – October 2019 through January 2020 (HVC01355)Employee Status:
Regular
Cook 3 (0-24 hours) – October 2019 through January 2020 Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. As Cook 3- the care you devote to food and workspace preparation will result in the creation of truly spectacular fare.
Hotel Overview:
Fairmont
Hotel Vancouver- known as the ‘Castle in the City`- with its chateau-style
green-clad copper roof and gargoyles is an architectural landmark in the heart
of Downton Vancouver that captures the hearts and imaginations of all who visit.
A registered heritage property operating since 1939- the hotel symbolizes
grandeur and timeless elegance.
In spring 2019- Fairmont Hotel Vancouver
completed a $75M- five-year multiphase revitalization project

With it

prestigious address on Georgia Street- this castle is surrounded by a divers

arts community of galleries and theatres- a thriving shopping district

exhilarating nightlife and world class cuisine.
Join our team and welcome
our guests to extraordinary experiences at their home away from home.

Summary of Responsibilities: Reporting to the Executive Chef- responsibilities and essential job functions include but are not limited to the following:

Consistently offer professional- friendly and proactive guest service while supporting fellow Colleagues
Assist in the preparation and service of all food items for a la carte and/or buffet menus according to hotel recipes and standards Ensure the cleanliness and maintenance of all work areas- utensils- and equipment Have full knowledge of all menu items- daily features and promotions Follow kitchen policies- procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assignedPlease note that actual hours worked may fluctuate and are based on business volumes.
Qualifications:

Minimum 1 year of experience in the culinary
field required
Diploma/Certification in a Culinary discipline
an asset
Valid Food Safe certification required
Outstanding communication skills- both written
and verbal
Enthusiastic and positive personality with the
ability to build trusting relationship with others
Proven organizational skills- work well on own
and others. Able to set and meet deadlines with quality results
Strong interpersonal and problem solving
abilities
Highly responsible & reliable
Ability to work well under pressure in a fast
paced environment
Ability to work cohesively as part of a team
Ability to focus attention on guest needs-
remaining calm and courteous at all times

Ability to work flexible
schedules
(including evenings- weekends and overnights)

Physical Aspects of Position (include but are not limited to):

Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling- pushing- pulling
Occasional ascending or descending ladders- stairs and ramps

Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.

Cook 2 – Temporary Leave Coverage – The Fairmont Hotel Vancouver – Canada-Vancouver

APPLY HERE

Job Description – Cook 2 – Temporary Leave Coverage (HVC01353)Employee Status:
Regular
Cook 2 – Temporary Leave Coverage
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team`s commitment to safe- efficient operations and exceptional cuisine. As Cook 2- the care you devote to preparing each menu item will not go unnoticed by the guests who are fortunate enough to enjoy them!
Hotel Overview:
Fairmont
Hotel Vancouver- known as the ‘Castle in the City`- with its chateau-style
green-clad copper roof and gargoyles is an architectural landmark in the heart
of Downton Vancouver that captures the hearts and imaginations of all who visit.
A registered heritage property operating since 1939- the hotel symbolizes
grandeur and timeless elegance.
In spring 2019- Fairmont Hotel Vancouve

completed a $75M- five-year multiphase revitalization project

With it

prestigious address on Georgia Street- this castle is surrounded by a divers

arts community of galleries and theatres- a thriving shopping district-
exhilarating nightlife and world class cuisine.
Join our team and welcome
our guests to extraordinary experiences at their home away from home.

Summary of Responsibilities:
Reporting to the
Executive Chef- responsibilities and essential job functions include but are
not limited to the following:

Consistently offer professional- friendly and proactive guest
service while supporting fellow ColleaguePrepare- cook and service all food items for a la carte and/or
buffet menus in the banquet and restaurant operation according to hotel
recipes and standardsEnsure the cleanliness and maintenance of all work areas- utensils-
and equipmentHave full knowledge of all menu items- daily features and
promotionsFollow kitchen policies- procedures and service standardsFollow all safety and sanitation policies when handling food and
beverageOther duties as assignedPlease note actual hours worked will fluctuate based on
business needs.
Qualifications:2-4 years` experience in a banquet and
restaurant culinary field requiredDiploma/Certification in a Culinary discipline
an assetValid Food Safe certification required Outstanding communication skills- both written
and verbalEnthusiastic and positive personality with the
ability to build trusting relationship with othersProven organizational skills- work well on own
and others. Abe to set and meet deadlines with quality resultsStrong interpersonal and problem solving
abilitiesHighly responsible & reliableAbility to work well under pressure in a fast
paced environmentAbility to work cohesively as part of a teamAbility to focus attention on guest needs-
remaining calm and courteous at all times
Ability to work flexible
schedules
(including evenings- weekends and overnights)
Physical Aspects of Position (include but are not limited to):

Constant standing and walking throughout shift
Frequent lifting and carrying up to 30 lbs
Occasional kneeling- pushing- pulling
Occasional ascending or descending ladders- stairs and ramps

Visa Requirements:
Must be legally eligible to work in
Canada. The hotel is unable to assist candidates in obtaining Canadian work
authorization.

Restaurant Chef – Delta Hotels Edmonton Centre Suites – Canada

APPLY HERE

Job Number 19120704
Job Category Food and Beverage & Culinary
Location Delta Hotels Edmonton Centre Suites| 10222 102 St NW| Edmonton|
Alberta| Canada
Brand Delta Hotels and Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
With our diverse portfolio of locations| you’ll find Delta Hotels in world-
renowned cities and prestigious resorts across Canada. Delta Hotels is a
Marriott International brand and offers you the opportunity to find the
hospitality job and career journey that|s right for you. With more than 1100
managed properties and 19 brands you|ll find Marriott International in your
neighborhood and in more than 74 countries across the globe. Find Your World™
at Delta Hotels.

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits
culinary talents by personally performing tasks while leading the staff and
managing all food related functions. Works to continually improve guest and
employee satisfaction while maintaining the operating budget. Supervises all
kitchen areas to ensure a consistent| high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 2 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food &
Beverage policies| standards and procedures.

• Estimates daily production needs on a weekly basis and communicates
production needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

• Develops| designs| or creates new applications| ideas| relationships|
systems| or products| including artistic contributions.

• Assists in determining how food should be presented and creates decorative
food displays.

• Maintains purchasing| receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards
are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Leads shifts while personally preparing food items and executing requests
based on required specifications.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serves as a role model to demonstrate appropriate behaviors.

• Maintains the productivity level of employees.

• Ensures employees understand expectations and parameters.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Ensures property policies are administered fairly and consistently.

• Communicates performance expectations in accordance with job descriptions
for each position.

• Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and
retention.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Sets a positive example for guest relations.

• Empowers employees to provide excellent customer service.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals| budget goals| team
goals| etc.

• Develops specific goals and plans to prioritize| organize| and accomplish
your work.

• Utilizes the Labor Management System to effectively schedule to business
demands and for tracking of employee time and attendance.

• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Participates in the employee performance appraisal process| providing
feedback as needed.

• Brings issues to the attention of the department manager and Human Resources
as necessary.

Additional Responsibilities

• Provides information to supervisors| co-workers| and subordinates by
telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

• Attends and participates in all pertinent meetings.

_

Cook- Third – Earn $20.18 per hour – Delta Hotels by Marriott Grand Okanagan Resort – Canada

APPLY HERE

Job Number 19148148
Job Category Food and Beverage & Culinary
Location Delta Hotels by Marriott Grand Okanagan Resort| 1310 Water St|
Kelowna| British Columbia| Canada
Brand Delta Hotels and Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
With our diverse portfolio of locations| you’ll find Delta Hotels in world-
renowned cities and prestigious resorts across Canada. Delta Hotels is a
Marriott International brand and offers you the opportunity to find the
hospitality job and career journey that|s right for you. With more than 1100
managed properties and 19 brands you|ll find Marriott International in your
neighborhood and in more than 74 countries across the globe. Find Your World™
at Delta Hotels.

Job Summary

Connect your passions with a rewarding opportunity

Others may call you a foodie| but you know you’re much more than that. You
want to learn all the tricks of the trade and be the master of the kitchen.
When you join us| you’ll find that there are no limits on your creativity or
your potential. We inspire you to grow and challenge yourself because when you
are pursuing excellence| you’re helping us to provide exceptional travel
experiences.

Rewards for work| benefits for your lifestyle

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms| gift shop items| food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You hold yourself to a higher culinary standard and it is your attention to
each preparation that keeps guests with us to dine. Working with a dedicated
team of experts| you will learn something different every day as you work with
new seasonal menus and unique presentations. You hard work pays off when a
dish that you’ve thoughtfully helped to prepare has guests raving and anxious
to return.

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers

What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing|
sitting or walking for extended periods of time and ensuring a professional
appearance in a clean uniform are also required. Prior to employment| we’ll
ask you to complete safety training and certification.

Explore our very big world

When you bring your natural talents and passion for food| we welcome you into
our family. No matter your specialty or culinary background| we offer great
rewards and opportunities to improve your skills. You will work closely with a
team of inspired professionals who encourage and invite your contributions.

_

Cook II – Calgary Marriott Downtown Hotel – Canada

APPLY HERE

Job Number 19145906
Job Category Food and Beverage & Culinary
Location Calgary Marriott Downtown Hotel| 110 Ninth Avenue SE| Calgary|
Alberta| Canada
Brand Marriott Hotels Resorts /JW Marriott
Schedule Full-time
Position Type Non-Management/Hourly

Start Your Journey With Us
Marriott International portfolio of brands includes both JW Marriott and
Marriott Hotels.
Marriott Hotels | Marriott International’s flagship brand with more than
500 global locations| is advancing the art of hosting so that our guests can
travel brilliantly. As a host with Marriott Hotels| you will help keep this
promise by delivering premium choices| sophisticated style| and well-crafted
details. With your skills and imagination| together we will innovate and
reinvent the future of travel.

JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.

Job Summary

Connect your passions with a rewarding opportunity

Others may call you a foodie| but you know you’re much more than that. You
want to learn all the tricks of the trade and be the master of the kitchen.
When you join us| you’ll find that there are no limits on your creativity or
your potential. We inspire you to grow and challenge yourself because when you
are pursuing excellence| you’re helping us to provide exceptional travel
experiences.

Rewards for work| benefits for your lifestyle

You’ll be supported in and out of the workplace through:

Discounts on hotel rooms| gift shop items| food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues

The impact you’ll make

You hold yourself to a higher culinary standard and it is your attention to
each preparation that keeps guests with us to dine. Working with a dedicated
team of experts| you will learn something different every day as you work with
new seasonal menus and unique presentations. You hard work pays off when a
dish that you’ve thoughtfully helped to prepare has guests raving and anxious
to return.

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers

What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus

This role requires the ability to move and lift up to 25 lbs. Standing|
sitting or walking for extended periods of time and ensuring a professional
appearance in a clean uniform are also required. Prior to employment| we’ll
ask you to complete safety training and certification.

Explore our very big world

When you bring your natural talents and passion for food| we welcome you into
our family. No matter your specialty or culinary background| we offer great
rewards and opportunities to improve your skills. You will work closely with a
team of inspired professionals who encourage and invite your contributions.

_

Executive Sous Chef – The Hotel Saskatchewan – Canada

APPLY HERE

Job Number 19139806
Job Category Food and Beverage & Culinary
Location The Hotel Saskatchewan| Autograph Collection| 2125 Victoria
Avenue| Regina| Saskatchewan| Canada
Brand Autograph Collection Hotels
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us
Marriott|s Autograph Collection features a select group of upscale and luxury
independent partner hotels| each with its own distinct personality|
experience| style and features. Located in major cities and desirable
destinations around the world| Autograph guests favor hotel stays that reflect
their own unique and personal styles. Be a part of our team and deliver an
innovative guest experiences that resists predictability.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in
leading the staff and managing all food related functions. Works to
continually improve guest and employee satisfaction while maximizing the
financial performance in all areas of responsibility. Assists in supervising
all kitchen areas to ensure a consistent| high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must
ensure sanitation and food standards are achieved. Areas of responsibility
comprise overseeing all food preparation areas (e.g.| banquets| room service|
restaurants| bar/lounge and employee cafeteria) and all support areas (e.g.|
dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary| food and
beverage| or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts| Hotel and
Restaurant Management| or related major; 4 years experience in the culinary|
food and beverage| or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees|
absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates| including setting
performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead| influence| and
encourage others; advocates sound financial/business decision making;
demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust| respect| and cooperation among team
members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service| operational needs and
financial objectives are met.

• Establishes and maintains open| collaborative relationships with employees
and ensures employees do the same within the team.

• Solicits employee feedback| utilizes an |open door| policy and reviews
employee satisfaction results to identify and address employee problems or
concerns.

• Supervises and coordinates activities of cooks and workers engaged in food
preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and
receiving areas.

• Establishes goals including performance goals| budget goals| team goals|
etc.

• Communicates the importance of safety procedures| detailing procedure codes|
ensuring employee understanding of safety codes| monitoring processes and
procedures related to safety.

• Manages department controllable expenses including food cost| supplies|
uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand|s safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that
standards are met.

• Determines how food should be presented| and create decorative food
displays.

• Recognizes superior quality products| presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation
certifications.

• Maintains purchasing| receiving and food storage standards.

• Prepares and cooks foods of all types| either on a regular basis or for
special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for
customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand
guest needs| providing guidance| feedback| and individual coaching when
needed.

• Manages day-to-day operations| ensuring the quality| standards and meeting
the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality| exemplifies excellent customer
service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service
levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes
guidelines so employees understand expectations and parameters. Ensures
employees receive on-going training to understand guest expectations.

• Reviews comment cards| guest satisfaction results and other data to identify
areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching| mentoring| or
otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent
plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training
regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals
and or managers.

• Manages employee progressive discipline procedures for areas of
responsibility.

• Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer
Review Process.

Additional Responsibilities

• Provides information to executive teams| managers and supervisors| co-
workers| and subordinates by telephone| in written form| e-mail| or in person.

• Analyzes information and evaluating results to choose the best solution and
solve problems.

_

Sous Chef – Hilton Toronto

APPLY HERE

JOB DESCRIPTION
 
A Sous Chef will work closely with the Executive Chef to manage all aspects of
the kitchen to deliver an excellent Guest and Member experience while managing
food provisions| assisting with guest queries| and controlling costs.
What will I be doing?
A Sous Chef| will work closely with the Executive Chef and Executive Sous Chef
to manage aspects of the kitchen to deliver an excellent Guest and Member
experience. A Sous Chef will also be required to manage food provisions|
assist with guest queries| and control costs. Specifically| you will be
responsible for performing the following tasks to the highest standards:
Manage all aspects of the kitchen including operational| quality and administrative functions
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
Assist in positive outcomes from guest queries in a timely and efficient manne

Ensure food stuffs are of a good quality and stored correctl

Contribute to menu creation by responding and incorporating Guest feedbac

Ensure the consistent production of high quality food through all hotel food outlet

Manage customer relations when necessary| in the absence of the Executive Chef
Ensure resources support the business needs through the effective management of working rotations
Support brand standards through the training and assessment of the Team
Manage the kitchen brigade effectively to ensure a well-organized| motivated Team
Control costs without compromising standards| improving gross profit margins and other departmental and financial targets
Assist other departments wherever necessary and maintain good working relationships
Comply with hotel security| fire regulations and all health and safety and food safety legislation
Report maintenance| hygiene and hazard issues
Be environmentally aware

What are we looking for?

A Sous Chef serving Hilton brands is always working on behalf of our Guests
and working with other Team Members. To successfully fill this role| you
should maintain the attitude| behaviours| skills| and values that follow:

Relevant qualifications for this role
Excellent planning and organizing skills
Ability multi-task and meet deadlines
Strong supervisory skills
A current| valid| and relevant trade qualification (proof may be required)
A creative approach to the production of food
Positive attitude
Good communication skills
Ability to work under pressure
Ability to work on own or in teams

It would be advantageous in this position for you to demonstrate the following
capabilities and distinctions:

Previous kitchen experience in similar role
Passion for producing high quality food
Knowledge of current food trends
Proficiency with computers and computer programs| including Microsoft Word| Excel and Outlook

What will it be like to work for Hilton?

Hilton is the leading global hospitality company| spanning the lodging sector
from luxurious full-service hotels and resorts to extended-stay suites and
mid-priced hotels. For nearly a century| Hilton has offered business and
leisure travelers the finest in accommodations| service| amenities and value.
Hilton is dedicated to continuing its tradition of providing exceptional guest
experiences across its global brands. Our vision to fill the earth with the
light and warmth of hospitality unites us as a team to create remarkable
hospitality experiences around the world every day. And| our amazing Team
Members are at the heart of it all!

Catering Manager – Wedding and Social Market – The Fairmont Palliser – Canada-Calgary

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Job Description – Catering Manager – Wedding and Social Market (1 Year Term) (FAI07110)Employee Status:
Limited Term
Catering Manager – Wedding & Social Market (1 year term)At Fairmont Hotels & Resorts- our engaging service and delicious cuisine make every special event a truly memorable affair- both within our distinctive surroundings and off-site. Be an ambassador for our exceptional offerings as Catering & Events Manager- where you will liaise between multiple departments to meet the needs – and exceed the expectations – of your clients.
Hotel Overview:
Centrally located in downtown Calgary- The Fairmont Palliser is the city|s premier- landmark hotel. With 407 elegantly appointed guest rooms- and the recent completion of an extensive renovation project- The Fairmont Palliser is truly the place to be.
Summary of Responsibilities: Reporting to the
Director of Conference Services & Catering Manager- responsibilities and essential job functions include but are not limited to the following:
• Responsible for the weddings market • Respond to inquiries that arrive via fax- telephone- email or walk in clients in a professional and timely manner • Assist clients in meeting their expectations both conceptual and monetary while keeping in mind food costs- labour costs and hotel operations • Assist the client to coordinate with outside suppliers- including entertainment- audiovisual- decor and floral. • Responsible for organization and supervision of assigned functions from date of booking to departure. • To solicit from- and confirm all information pertaining to the event with the clients. To organize and distribute all information to operating departments through banquet event orders- resumes and rooming lists. • Prepare banquet event orders for business booked and follow up with client on day of function- and complete follow up call after the event. • Active in developing new business and the promotion of existing wedding business. • To obtain guarantees of food and beverage for Banquets and the Kitchen. Must advise if any deviation in number- so labor and food cost can be controlled. • To communicate with client to ensure they are aware of and comply with hotel accounting policies. • To daily yield bedroom and meeting space to their optimum potential through the use of Opera and Property Manager Systems. • Create floor plans for the best use of space for each event. • To establish good business and social relationships within the industry and participate in activities related to public relations to further increase sales leads for the department as well as the Hotel. • Be knowledgeable of and enforce liquor and fire safety laws and regulations. • Conduct and/or attend daily meeting to review event contracts to ensure last minute changes are communicated with Banquets- Kitchen and Stewarding. • Work closely with Room Sales Team to ensure all contractual terms agreed upon are carried out and to maximize function space for the highest profitability for the Hotel. • Utilize Opera to track- solicit bookings- produce BEO-s and follow up on accounts. • Help to achieve departmental yearly budgets and goals.
Qualifications:
• Minimum 2 year experience in hotel catering- additional experience in sales/hospitality required • Extensive knowledge of Opera and Word preferred • Proven organizational- interpersonal and communication skilled required • Food and Beverage knowledge and proven ability to plan and execute events effectively along with a strong sense of detail and excellent customer service required
Visa Requirements:
Must be legally eligible to work in Canada. The Hotel is unable to assist candidates in obtaining Canadian work authorization.