ASSISTANT CHEF

JOB PURPOSE:              

Under the direction of the Chef Manager or Associate Manager, the Assistant Chef Manager assists in the day-to-day task supervision of operations as assigned. This position is an entry level management position on the operations side of Hospitality Services. The incumbent provides consistent supervision to front-line and back of house staff to ensure operational efficiency, maintaining department standards for food qualify and presentation, service, safety and sanitation while assisting management in meeting and exceeding customer needs and the goals & objectives of the department.

GENERAL SKILLS:      

• Demonstrated initiative and interest in progressive management opportunities
• Good supervisory and organizational skills
• Must be computer literate
• Marketing and Merchandising experience
• Good communication and human resources
• The person must be able to complete any other assigned tasks and projects
• Ability to cater to a wide customer base
• Ability to work under pressure and meet deadlines 

TECHNOLOGIES:          

• One Card System (Residence meal card, debit/credit)
• GMC POS
• Sabretooth labour and inventory software
• Personal computer & software (Microsoft Office)
• USE: Spreadsheets, correspondence, electronic mail, product ordering & inventory control 

Key Accountabilities

1.      Operational Management

Under the direction of the Chef Manager or Associate Manager, assist in the day-to-day supervision of operations within Hospitality Services.

• Provides supervision and direction to employees.
• Operates under objectives set by the Chef Manager or Associate Manager.
• Assists in the monitoring of operational functions of assigned operation; including ensuring supplies and items ordered, identifying and recommending labour and food cost issues, and be conscious of the operational contribution of the unit.   
• Assists with the identification, development and implementation of an effective service delivery model which balances food quality, sustainability and customer service by working closely with employees to understand the operational needs, by seeking input from customers and by communicating industry trends to the Chef Manager or Associate Manager.
• Monitors inventory level, assists in ordering food and supplies
• Assists with scheduling of staff
• Ensures marketing, operational standards and service standards are executed and followed within assigned units
• Assists with providing training to employees
• Involved in front-line customer service, food preparation, set-up and clean-up when needed in peak demand.
• Acts as an escalation point for customers.

 2.      Human Resource Management

• Provides direction to unionized and casual employees
• Establish work priorities, shows employees how to do tasks, allocate staff during a shift 
• Recommends disciplinary actions to the Associate Manager or Chef Manager.
• Assists with providing training by working side by side with employees to understand where training gaps exist, suggesting training programs to the Associate Manager or Chef Manager.
• Fosters and supports a team-based work environment, empowering staff as they provide exceptional customer service.
• Encourages staff to achieve high standards and apply creative skills in the preparation and presentation of food items.
• Ensures healthy and safe working conditions for the staff to achieve objectives of injury reduction.

EDUCATION & EXPERIENCE:

Red Seal Certification in Culinary plus a minimum of two years in junior management or supervisory capacity in a Hotel, Club or Restaurant Kitchen.