About the Role
The Chef (Italian Cuisine) will be responsible for the creation and service of outstanding food, with a primary focus on authentic Italian cuisine. The incumbent will bring their expertise in Italian cuisine to our premium restaurants and will focus on leading and training a culinary team to support our premium restaurants. This position is also responsible for ensuring that exceptional hospitality is provided and that food quality and sanitation standards are maintained at all times.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Other duties may be assigned as required)
Create menus and, in particular, Italian-based dishes for specific client requests
Engage with arena guests, as well as the organization’s Ownership group and team members in the offering of exceptional food and premium hospitality service
Demonstrate and train team members on Italian cuisine cooking techniques
Manage a culinary team comprised of cooks and stewards
Support the hiring and training of all culinary team members
Coordinate all food requisitions for event menu requirements
Work with Managers to ensure correct billing of events, including food, labor, props, rentals, etc.
Maintain sanitation standards throughout the kitchens to comply with Provincial regulations
Manage sales revenues and operating expenses effectively
Provide input into product ordering and oversee receiving within corporate specifications
Ensure food quality in presentation and production throughout the venue
Support the mentorship and development of all culinary team members on a daily basis
Partner with other Hospitality and Rogers Arena Leadership to ensure a successful operation
Requirements
Minimum 5 years’ experience as a Chef, preferably at a high volume, similar sized facility offering premium Italian cuisine
Significant experience and expertise in authentic Italian cooking
Formal training and related experience in Italy is preferred
Equivalent Red Seal certification and a degree in the Culinary Arts
An inspiring leader who has proven skills rallying a team to achieve its highest potential, and then driving it to the next level
An ongoing awareness and responsiveness to client satisfaction
Exceptional interpersonal, presentation and communication skills, where building a rapport comes naturally
Impeccable creative culinary abilities
Experience in food costing and menu development
Experience in garde manger, large quantity cooking and high-volume line expediting and buffet presentations is an asset
Knowledge of wine
Highly committed to a premium level of quality
Skilled at developing and creating dining experiences that drive customer satisfaction and loyalty
Solid organizational skills with the ability to handle multiple projects at one time
Displays a positive attitude, maintains enthusiasm, and celebrates success
Proficient in computer systems related to the department
Understanding of industry business principles
Flexibility to work evenings, weekends, and holidays as required
Salary/Wage
$65,000-$100,000 salary + 10% target performance bonus
Other Perks/Benefits
Comprehensive benefits package including dental and extended health benefits and life insurance
Recommended Training
FOODSAFE Level 1 by Distance Education
Terms:
Applicants must be in Canada
With valid Work Permit or international students in a co-op program
Job Application
Please complete the form to apply for a position.