Chef Job Mississauga area,Ontario Canada,Restaurant/Food Service

Job Description

WHAT’S THE JOB?
Dana Hospitality is based at the University of Toronto Mississauga. The Chef is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Dana Hospitality Food Safety protocol.

Your work will include:

Prepare, present, design, and serve high quality rotational menus

Supervise all kitchen staff’s productivity and compliance with Dana Hospitality policies and procedures including health, safety, and quality

Lead in the training, developing, and mentoring of employees

Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Dana Hospitality safety guidelines

Ensure all labour and chemical resources are used effectively and efficiently

Serve clients and staff in a personable and professional manner

Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation

Conduct inventory on a bi-weekly basis

WHAT’S IN IT FOR YOU?

Extended health and dental benefits

Whereas other companies are downsizing, we are growing!

Be #1 on day 1 by joining an industry leader.

#IND1

Qualifications

WHO ARE WE LOOKING FOR?

You’re a Journeyperson or have an interprovincial Red Seal Certificate

You have Safe Check advanced food safety certification or HACCP certification

You have at least 10 years’ experience in the hospitality / food service industry

You have at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines

You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)

You have extensive knowledge of menu costing, recipe cards implementation and wage control

You have an excellent practical and theoretical background in all areas of the kitchen ie:
Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;

You have an effective leadership style, positive outgoing personality and effective listening skills


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