Chef De Cuisine - Toronto, ON 32314 https://inntrack.snaphire.com/job?jobmc=32314GOOGLE https://inntrack.snaphire.com/job?jobmc=32314GOOGLE
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Salary: HOUR CAD

Location: Toronto, ON 3827 Bathurst Street Toronto Ontario M3H 3N1 CAN

Type of employment : FULL_TIME

Industry: Hospitality
Department: Food & Beverage
Career Level:
Work Hours: Full-time

Date Posted: 30 Aug 2018

Valid Through: 29 Sep 2018 17:38

Head Chef Expectations

 

Paese is a modern Italian Restaurant that serves small plates dishes in a sharing style format. We believe in positivity and professionalism in the restaurant.

 

Organize and Manage the Team

 

  • Manage the staff with positivity and strictness.
  • Solve issues as they happen. Do not wait to handle them later.
  • Ensure everyone is working hard and efficiently at all times.
  • Effectively discipline staff if need be. Run it by chef first at the beginning.
  • Be firm with quality and expectations.
  • Ensure the kitchen is always clean and sanitized.
  • Ensure all information is passed to all employees from management.
  • Think of ways the kitchen can work more efficiently and productively.
  • Make sure everyone is using their prep and order lists.
  • Make sure all the staff is informed about everything going on in the restaurant. Day to day and week to week information. Staff should be well organized.
  • Listen to guest feedback from the servers and let management know.
  • Work together with front of house to deliver the best experience for the guest. We are all a team. NO segregation between foh and boh.
  • Ensure everyone is treating each other with respect.

 

Job Description

  • Execute Lunch and dinner service.
  • Mentor the staff
  • Execute a high standard of food level and consistency.
  • Come up with creative elevated dishes for the menu. Work with Chef to ensure every dish is up to standards.
  • Ensure the syllabus and allergy chart are filled out and re-printed, for all of the staff to know when new dishes are put on the menu.
  • Manage all kitchen staff in an effective manner. Evaluations and discipline when needed.
  • Hire and dismiss staff as needed. Ensure the kitchen is always well staffed and employees are happy.
  • Train the staff to meet expectations
  • Maintain labour costs and scheduling.
  • Maintain a 30% food cost or lower. Ensure all menu items are costed out properly.
  • Order high quality ingredients to make the best quality dishes.

 

Execute Lunch & Dinner Service

 

Lunch

 

-              All equipment is turned on and ready for service

-              Ensure all prep is set and ready for service.

-              Set up the stations to be ready for lunch service at 11:30

-              Execute lunch service with a sense of urgency while maintaining a high standard of food quality

-              Ensure you work clean and organized and so do the others around you. Lead by example.

  • After lunch service , make sure the line is clean and organized. Resume doing prep for dinner.
  • Staff should never be standing around.

 

Dinner

-              Staff meal must be put up

-              Scrub down the kitchen and set up every station, get ready for service

-              All areas of the kitchen should be neat and organized. The kitchen should be clean. No loose ends. Prep should be organized in the fridge. Nothing should be left out in the kitchen.

-              Pre-service. Go over any information pertaining to the night. Follow the pre service sheet. Fill one out for every service.

-              Start service

  • Execute dinner service as perfectly as possible.
  • Make sure food is being prepared in the correct way. Make sure all staff is tasting everything. Consistency is everything.
  • After service, sit with team and do a post service meeting to talk about service and up coming information.
  • Kitchen is then scrubbed down. All inserts are flipped and wrapped.
  • Go over station prep lists and ordering. Place the orders.
  • Ensure the kitchen is closed down properly.

 

Chef De Cuisine - Toronto, ON

Head Chef Expectations

 

Paese is a modern Italian Restaurant that serves small plates dishes in a sharing style format. We believe in positivity and professionalism in the restaurant.

 

Organize and Manage the Team

 

  • Manage the staff with positivity and strictness.
  • Solve issues as they happen. Do not wait to handle them later.
  • Ensure everyone is working hard and efficiently at all times.
  • Effectively discipline staff if need be. Run it by chef first at the beginning.
  • Be firm with quality and expectations.
  • Ensure the kitchen is always clean and sanitized.
  • Ensure all information is passed to all employees from management.
  • Think of ways the kitchen can work more efficiently and productively.
  • Make sure everyone is using their prep and order lists.
  • Make sure all the staff is informed about everything going on in the restaurant. Day to day and week to week information. Staff should be well organized.
  • Listen to guest feedback from the servers and let management know.
  • Work together with front of house to deliver the best experience for the guest. We are all a team. NO segregation between foh and boh.
  • Ensure everyone is treating each other with respect.

 

Job Description

  • Execute Lunch and dinner service.
  • Mentor the staff
  • Execute a high standard of food level and consistency.
  • Come up with creative elevated dishes for the menu. Work with Chef to ensure every dish is up to standards.
  • Ensure the syllabus and allergy chart are filled out and re-printed, for all of the staff to know when new dishes are put on the menu.
  • Manage all kitchen staff in an effective manner. Evaluations and discipline when needed.
  • Hire and dismiss staff as needed. Ensure the kitchen is always well staffed and employees are happy.
  • Train the staff to meet expectations
  • Maintain labour costs and scheduling.
  • Maintain a 30% food cost or lower. Ensure all menu items are costed out properly.
  • Order high quality ingredients to make the best quality dishes.

 

Execute Lunch & Dinner Service

 

Lunch

 

-              All equipment is turned on and ready for service

-              Ensure all prep is set and ready for service.

-              Set up the stations to be ready for lunch service at 11:30

-              Execute lunch service with a sense of urgency while maintaining a high standard of food quality

-              Ensure you work clean and organized and so do the others around you. Lead by example.

  • After lunch service , make sure the line is clean and organized. Resume doing prep for dinner.
  • Staff should never be standing around.

 

Dinner

-              Staff meal must be put up

-              Scrub down the kitchen and set up every station, get ready for service

-              All areas of the kitchen should be neat and organized. The kitchen should be clean. No loose ends. Prep should be organized in the fridge. Nothing should be left out in the kitchen.

-              Pre-service. Go over any information pertaining to the night. Follow the pre service sheet. Fill one out for every service.

-              Start service

  • Execute dinner service as perfectly as possible.
  • Make sure food is being prepared in the correct way. Make sure all staff is tasting everything. Consistency is everything.
  • After service, sit with team and do a post service meeting to talk about service and up coming information.
  • Kitchen is then scrubbed down. All inserts are flipped and wrapped.
  • Go over station prep lists and ordering. Place the orders.
  • Ensure the kitchen is closed down properly.

 

Job Details

Reference # 32314
Posted on 30 Aug 2018
Closes on 29 Sep 2018 17:38
Property name Paese Ristorante
Location(s) Toronto, ON
City Name
Department Food & Beverage
Career level
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses
Benefits
More details (document)
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