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Chef de Cuisine

Elora Mill Hotel & Spa

Job Description

The Chef de Cuisine is a key leadership role for the back of house team at Elora Mill Hotel & Spa. Reporting to the Executive Chef, this individual will be a role model for all other employees and will take on the responsibility of training and developing the culinary team. The CDC will have a major role to play in menu development and will be responsible for maintaining labour and food costs. A well-trained cook with distinguished skills in all areas, the Chef de Cuisine will be responsible for overseeing the a la carte kitchen operations.

DUTIES AND RESPONSIBILITIES

  • Exhibit a positive optimism and upbeat personality toward guests, suppliers, and fellow team members
  • Demonstrate a commitment to further develop skills and knowledge
  • Actively & positively participate in menu changes, working to ensure menu updates are exciting, functional and effective in bringing guests back to Cambridge Mill.
  • Maintain quality and consistency in the taste, temperature and freshness of menu items
  • Consistently use correct portion sizes and established recipes, aiding in minimizing waste and keeping costs inline
  • Maintain an accurate inventory and assist with ordering
  • Create a functional weekly schedule, effectively balancing the needs of the business with those of the team members
  • Demonstrate a sense of urgency while remaining poised during peak periods while seeking out additional tasks during slower periods
  • Understand the importance of the station’s contribution, know how and when to ask for help
  • Work diligently to keep labour and food costs at the budgeted levels
  • Understand how to properly and safely operate all equipment
  • Ensure all equipment is in working order, and if not, communicate any deficiencies and follow up to make sure they are dealt with
  • Effectively manage time to ensure organizational efficiency
  • Meticulously and completely perform the clean up and tear down of the station, ensuring work area is spotless and all product is properly stored

REQUIREMENTS

  • 10 years' experience working in the culinary/hospitality fields
  • Certified Chef
  • Excellent food knowledge and a passion for always learning more
  • Experience managing a culinary team

BENEFITS

  • $75,000 to $90,00 per year, depending on skills and experience
  • Dining Card for Pearle Hospitality properties
  • Comprehensive Group Benefit package available
  • 50% of accommodations and 25% off spa services at the brand new Elora Mill Hotel & Spa luxury property
  • Being part of an expanding company with many opportunities for growth and new experiences

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