Chef de Cuisine | Pantages Hotel

• Work with like-minded team members who are passionate about their work and keep things fun, every day!
• Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)!
• A fast-paced environment in an exciting industry, where you get the chance to meet people from all over the world. It’s a good place to be right now!
• Education Reimbursement for you (and your children!)
• RRSP Matching Program
• Annual Wellness Credit
• Team Member Referral Program
• Leadership Development
• Team Building Events
• Culture of Recognition Program
• Hotel Stay Discounts

• Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost-effective methods;
• Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met;
• Responsible for supervising / managing / overseeing all food operations;
• Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis;
• Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices;
• Successfully manage kitchen teams in multiple food outlet areas;
• Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods;
• Work closely with F&B Manager/Supervisor to develop successful Food & Beverage/Hospitality operations;
• Comply with all regulatory health and safety codes, working towards creating a strong work place health and safety environment;
• Responsible for all Menu Development throughout the year including Restaurant, Banquets and any other special events/requests that are requested;
• Other duties as assigned by the F&B Manager or designate.
• Perform other duties as assigned.

• Minimum 3 years culinary experience in a hotel environment in a similar role;
• Minimum 1 year previous work experience in a similar capacity considered an asset;
• Apprenticeship or college level accreditation, Red Seal or recognized International equivalent;
• Proven track record in menu and service design;
• Strong cost control skills;
• Excellent knowledge of current culinary trends;
• Strong written and verbal communication skills;
• Hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service;
• Experience working in a unionized environment is an asset;
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations;
• Strong communication and organizational skills with the ability to multi-task and work well under pressure;
• Ability to achieve deadlines while focusing on departmental/hotel fiscal results;
• Ability to work cohesively with all team members in all departments;
• Flexibility to work a variety of shifts as required including early mornings, evenings, weekends and Holidays.

Silver Hotel Group