CHEF - FOOD HALL

Overview

Responsibilities

Under the direction of the Executive Sous Chef and Executive Chef, the incumbent is responsible for the Fall Hall back of the house operation. Motivates and directs staff in all aspects of performance and ensures they adhere to aforementioned standards.

Essential & Responsibilities:

1. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discretely notifying appropriate management of concerns and observations.
2. Identify and define business needs and implement solutions which result in beneficial changes in the operation of the restaurant, improvement in the restaurant's impact or interaction with customers, improvement in the restaurant’s ability to reduce or contain costs or generate revenue.
3. Work in conjunction with the Manager and direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
4. Spearhead menu item changes based on product mix reviews and guest feedback and interaction.
5. Develop menu and specialty menus in conjunction with chef in an effort to remain on the cutting edge of industry trends and standards.
6. Ensure that the restaurant supports the casino by providing outstanding food offerings to VIP guests in the restaurant and during special events.
7. Institute cost control procedures, inventories and standards of performance. Review purchase orders and inventory levels as needed.
8. Proficient in the budgetary process in regards to analyzing data to forecast future fiscal results.
9. Provide project leadership and project management as assigned.
10. Act immediately on all guest complaints to ensure that a correction is made wherever possible.
11. Work closely with training department to log and track all serves safe requirements and safety and sanitation requirements.
12. Protect, promote and perpetuate the Company’s brand through policies, procedures, actions and communications.

Qualifications:

1. A minimum of five (5) years experience as a Sous Chef or restaurant Chef highly preferred.
2. Two (2) year culinary arts degree preferred but not required.
3. High volume work experience.
4. Must be able to analyze Food and Beverage data.
5. Proven ability to reduce food costs.
6. Must have strong administrative skills and computer skills.
7. Must be able to demonstrate and deliver a high level of service to our guests.
8. Have strong verbal and written communication skills.
9. Has ability to lead and develop a cohesive culinary team.
10. Can interface effectively with FOH staff to produce a positive guest experience.

Additional Details:

Hard Rock Ottawa values diversity and is an equal opportunity employer. We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act.

If you require accommodation to apply or if selected to participate in an assessment process, please advise Human Resources.