Requirements

JOURNEYMAN'S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

Requirements

JOURNEYMAN'S COOKS CERTIFICATE RED SEAL (INTER-PROVINCIAL)

4+ years of experience

Bilingual (French and English)

Successfully completes all of Compass required training

Reports To

EXECUTIVE CHEF

Core Responsibilities

- Able to consistently demonstrate extraordinary guest service based on the 7 essentials of Exceptional Customer Service.
- Must strive to go above and beyond, following the You First program guidelines.
- Provide friendly, enthusiastic, and courteous service at all times; respond to customer inquiries regarding service; communicate to guests to he them understand proper use of the Dining Room.
- Ability to interact with customers and co-workers in order to assure compliance with company service standards, and company inventory and property control procedures.
- Must have sufficient mobility to perform assigned tasks within production and service time frames established for the job.
- Maintain a high standard of personal appearance and hygiene at all times, by presenting themselves on-time, well-groomed and in full-approved uniform.
- Able to utilize all resources of food according to Q&A.;
- Ensures the safe operation of kitchen equipment and environment by checking for and reporting hygiene and safety hazards to Sous Chef and Executive Chef.
- Follows instructions in departmental recipe books. (WEBTRITION)
- Maintains all departmental standards and procedures.

Key Result Area: Supervision

- Executes the pre-shift meeting at every station and ensures that the daily, weekly and monthly goals are being addressed and met.




- Supervises the training and cross training of assigned kitchen personnel for various phases of food preparation.
- Communicates with other departments to ensure quick resolution to any problems that arise before, during and after service.
- Researches, recommends and implements recent policies and procedures relating to food preparation.
- Sets short term goals for the preparation and presentation of food.
- Verifies the forecasted amount of food is ready for service.
- Reports all maintenance and repair needs to Executive Chef.
- Ensures compliance with departmental policies, rules and regulations (QA).
- Ensures the kitchen is kept clean, stocked and maintained.
- Ensures proper hygiene for all staff.

Key Result Area: Food Preparation

- Supervises, expedites and participates in assigned food preparation, in accordance with standards of quality, quantity, taste and presentation.
- Checks food for taste quality, correct temperature and visual appeal.
- Supervises the presentation of all items that are being served.
- Stores all food items in refrigeration in proper boxes and placement to prevent contamination and minimize over production.
- Ensures the satisfaction of guest requests for special food items.
- Supervises the creation of attractive food displays.
- Monitors and ensures that the clear waste bin program is implemented.




- Ensure that My Pantry is fully stocked and all equipment is in place.
- Ensure that the Deli/Salad/Soup bar is ready for service.

Key Result Area: Administration

- Attends Sous Chef meetings to ensure coordination of activities.
- Ensures requisitions and food transfers are completed daily – if needed.
- Reviews recipe cards, and introduces and tests new items.
- Ensures purchasing and receiving procedures are followed.
- Ensures HACCP Program is followed at all times and all HACCP logs are completed daily.
- Ensures cost control procedures are followed.
- Reviews production quantities, and verifies special food requests with Executive Chef.
- Ensures correct production count prior to functions by reviewing contracts and forecast sheets.
- Writes menus and recommendations to the Executive Chef for future months, holidays, special events and promotions.
- Ensures the correct inventory is being taken weekly.
- Ensure that the Ready Charts are in good working order with clean sheets and are ready to go for production.

What's in it for you?

- Join an award-winning culture. We have been recognized for being a Great Place to Work, in addition to being selected as a FORTUNE Global 500 Company, Best Workplaces Retail & Hospitality, and FORTUNE World's Most Admired Companies.
- The opportunities with us are endless. As the world's largest food and support services company, we offer an extensive range of learning and career opportunities for all our associates.
- Health & Safety. The health and safety of our associates, clients and guests has always been our top priority. We have the right processes in place

📌 Events Sous Chef, Full Time (Ahuntsic)
🏢 Compass Group Canada
📍 Ahuntsic