• Produces quality food
• Takes responsibility for overseeing menu creation
• Trains junior personnel
• Ensures compliance with Company Standards of food production and presentation, including portion and quality control to deliver the highest quality product
• Maintains the highest standard of sanitation
• Organises daily working schedule for the teams
• Prepares and regularly reviews the inventory of the small equipment in use
• Ensures that heavy equipment is maintained in good condition and trains the crew for correct usage
• Exemplary Leadership in this department.

Skills: Food Production, Menu Planning, Staff Training, Quality Control, Sanitation, Scheduling, Inventory Management, Equipment Maintenance

• Coaches and leads Managers and staff to go above and beyond to exceed guest expectations
• Collaborates on mouth-watering weekly feature concepts
• Commits to consistent, high-caliber food prep and presentation
• Looks to create new systems and thinks critically about current ones - a constant state of evolution
• Works in the kitchens to support the TeeMs
• Maintains a culture of TeeMs work, respect, and passion to keep MeeT a top employer
• Engages with the General Managers and Assistant GMs to execute new initiatives and ensure cohesiveness between the back and front of house TeeMs
• Help employees grow and develop
• Create an inclusive and accepting environment for all

Skills: Team Leadership, Feature Concept Development, Food Prep and Presentation, Process Improvement, Kitchen Support, Team Culture Building, Cross-Department Collaboration, Employee Development

• Manage and oversee the day-to-day operations of the kitchen teams
• Be fully aware of current food trends and reflect authenticity in creating recipes
• Establish and maintain standards for food preparations and presentation to ensure the highest quality with consistency at all times
• Ensure all food production is carried out following food hygiene and safety standards
• Train and coach the team to develop and enhance their culinary skills
• Work closely with the marketing team and create food promotions that generate revenue
• Create new dishes and constantly improve the taste and quality of all food served
• Maintain and grow the performance, quality, health, and safety standards of the kitchen team
• Grow sustainability and responsible use of all resources in business while ensuring efficiency and profitability
• Represent kitchen and overall business towards customers and other stakeholders.

Skills: Kitchen Management, Recipe Creation, Food Quality, Food Safety, Team Training, Marketing Collaboration, Menu Innovation, Sustainability Management

• Manages day-to-day financial operations of the venues including budgeting, forecasting, and food and labor costs.
• Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including product development and maintaining the recipe book.
• Ensures food quality, presentation, and consistency are maintained at all times
• Highly involved in the development of kitchen staff, grooming appropriate candidates for promotion
• A promoter of teamwork inter-departmentally to ensure ongoing positive relations always striving toward smooth and successful operations
• Accountable for the safety of all staff and work areas, continually keeping safety top of mind
• Striving toward continuous learning and advancement of skills to share with all other employees
• Maintain Company Vision and Core Values
• Develop and maintain Teatro Group standards
• Coach and provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action

Skills: Financial Management, Menu Development, Food Quality and Consistency, Staff Development, Team Collaboration, Safety Management, Continuous Learning, Leadership and Coaching

• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to Corporate.
• Training and development of all kitchen employees.
• Strong and effective communication with all departments
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored following provincial regulations.
• Ordering and inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Create, implement, and maintain department objectives and ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, and encourage self-esteem and efficiency.
• Actively monitors kitchen operations and cleanliness.

Skills: Food Prep, Staff Training, Communication, Inventory Management, Ordering, Waste Control, Goal Setting, Kitchen Cleanliness

• Establishes all food product specs and verifies the accuracy of all periodic food inventories.
• Develops, costs, and reviews all am and pm S&H restaurant ala carte, buffet, lounge, pool, room service, and banquet menus.
• Monitors administrative work of direct reports for accuracy, timeliness, and compliance with all safety and sanitation policies and procedures
• Initiates and maintains strong trust, respect, and confidence with peers, co-workers, and direct reports
• Maintains product and service quality standards by conducting ongoing evaluations
• Coordinates the activities of all kitchen personnel and stations as they pertain to daily cuisine preparation, production, presentation, and storage of all products and supplies.
• Initiates and oversees all ordering of food and kitchen supplies.
• Executes, supervises, and coordinates the production of all food according to menu specifications.
• Interviews, recruits, recommends, hires, writes and issues performance evaluations, and appraisals, resolves problems, provides open communication, and recommends corrective action when appropriate
• Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly, and ensures that team members also receive training through Training and Development.

Skills: Food Product Specification, Menu Development, Administrative Monitoring, Trust and Relationship Building, Quality Control, Kitchen Coordination, Ordering and Inventory Management, Staff Recruitment and Training

• Responsible for preparation of accurately forecasted and appropriately costed weekly work schedules.
• Ensures work schedules are followed.
• Ensures accuracy of payroll on all scheduled
• Checks physical cleanliness of operations.
• Ensures all staff practice “clean as you go” techniques.
• Maintains proper working order of all equipment.
• Inspects ovens, burners, water faucets, and refrigerators.
• Reports deficiencies to the Engineering Department.
• Maintains appropriate staffing levels for all venues on all shifts
• Perform any duties in the kitchen.

Skills: Work Schedule Management, Payroll Accuracy, Cleanliness Monitoring, "Clean as You Go" Practices, Equipment Maintenance, Facility Inspections, Staff Level Management, Kitchen Operations Support

• Ensure consistency and highest quality in the taste and presentation of food served in all kitchens.
• Lead the Culinary team to provide the highest standard of culinary sections.
• Enforce the implementation of food safety programs throughout the entire division.
• Ensures Safe working practices by smooth and effective communication and compliance with guidelines of the group by the staff members.
• Monitors Cleanliness in close liaison with the Head Chef & Sous Chefs to ensure cleanliness of outlets and equipment and by conducting regular tours of the front and the back of the house.
• Plans new menu rotations to constantly provide a quality choice of food in all Areas including Restaurant, Bar & M&E.
• Consistently monitors performance against guest critique to achieve a minimum group norm for both guest satisfaction and food quality.
• Maintains staffing level at approved manning guide/productivity level giving due consideration to the volume of business and service standards.
• Single out potential staff for development and prepare a succession plan
• Ensures progressive training for on-the-job skills and technical job knowledge.
• Lead the Culinary team to provide the highest standard of culinary sections.

Skills: Food Quality and Consistency, Culinary Team Leadership, Food Safety Implementation, Safe Work Practices, Cleanliness Monitoring, Menu Planning, Performance Monitoring, Staff Development

• Ensure the finest quality, taste, and value of food products is available and presented to guests across multiple food and beverage outlets including 150 seat restaurant with a covered patio and stunning mountain views, two on-course concession outlets, on-course refreshment cart, and catering to special events on the golf course
• Develop and prepare menus suitable to each area of food and beverage, focusing on quality, creativity, presentation, and guest expectations
• Ensure standards for both casual and contemporary cuisine styles
• Control culinary employees’ productivity within established criteria based on annual budgeted figures
• Control all food inventories while maintaining food cost targets within the budgeted guidelines
• Develop and apply Menu engineering principles in all outlets
• Commit to company standards and initiatives including quality and locally sourced ingredients when possible
• Ensure all aspects of health and safety are maintained and in compliance with Alberta regulations and actively involved in maintaining a safe work environment
• Ensure that all kitchen equipment is in good working order and is properly maintained, cleaned, and utilized
• Develop relationships with local producers and suppliers in the area, aiming to use locally sourced ingredients whenever possible
• Promote and maintain positive team morale within all departments
• Actively stay Health and Safety conscious and actively involved in maintaining a safe work environment
• Comply with all company policies, procedures, and code of ethics
• Always uphold the highest standard of internal and external customer service

Skills: Food Quality, Menu Development, Culinary Standards, Cost Control, Menu Engineering, Safety Compliance, Equipment Maintenance, Supplier Relations

• Experience in the culinary industry, a diverse culinary background in multi-regional cuisine, technique, ingredient knowledge, and health/nutrition.
• A registered dietician with expertise in sports/performance nutrition
• Eager to learn and grow within a unique environment
• Strong interpersonal skills with the ability to connect with a wide array of personalities
• Familiarity with dietary restrictions, alternative cuisine, and accommodations
• A demonstrated passion and enthusiasm for working in the kitchen, promoting healthy eating, and using sustainable fresh ingredients.
• Proven knowledge of culinary techniques and terminology
• Proven track record of meeting diverse food expectations
• Strong leadership and team management abilities, including supervising kitchen staff, training, and delegating tasks effectively
• Proficient in menu planning, costing, and budgeting to maintain profitability while ensuring high-quality food production
• Expertise in food safety standards, kitchen hygiene, and maintaining a clean, organized environment in compliance with regulations

Qualifications: BA in Culinary Arts with 5 years of Experience

• Experience working in a related position
• Hold Food Serve Safe certification
• Strong knowledge of NYS sanitation regulations
• Ability to communicate effectively in both written and verbal
• Must possess a good work history and stability with excellent cooking skills
• Experience in training subordinates in large-quantity food preparation and excellent knowledge of quality food operations
• The ability to taste all foods to ensure correct preparation
• Working knowledge of product cost and quality-conscious
• Expertise in menu creation, costing, and inventory control
• Ability to manage kitchen operations efficiently, ensuring smooth workflow and timely service
• Proficient in using kitchen management software and point-of-sale systems

Qualifications: BA in Hospitality Management with 3 years of Experience

• Culinary certificate, Certified Dietary Manager (CDM), ServSafe certified
• Culinary/kitchen management experience
• High volume, sophisticated food service operations experience
• Institutional and batch cooking experiences
• Hands-on chef experience
• Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
• Ability to develop and manage food budgets, monitor inventory levels, and reduce food waste
• Experience in training and developing culinary teams, fostering a positive and productive work environment
• Experience with computers including Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet
• Must be willing to participate in patient satisfaction programs/activities
• Excellent conflict resolution skills and the ability to maintain a calm demeanor under pressure

Qualifications: BS in Food Science with 4 years of Experience

• Track record at a comparative management level with demonstrable and evidenced success
• High-end accoladed corporate, and full HORECA experience
• A passion for excellence coupled with high drive and energy.
• Flexibility of working patterns
• Strong commercial skills, ability to identify opportunities to drive revenues
• Strong time-management and prioritization skills
• Excellent people management skills
• Flexibility and ability to work on own initiative
• Professionalism and the ability to communicate at all levels of the business
• Hands-on operator with the ability to lead by example through operational excellence
• Skilled in kitchen equipment maintenance and ensuring proper use to maximize efficiency and safety

Qualifications: BS in Culinary Management with 2 years of Experience

• Total kitchen experience in full-service/banquet, high volume environment required
• Kitchen management experience 
• Kitchen experience in a full-service/banquet, high-volume environment
• Must have ServSafe Certification
• Proficient computer skills including Microsoft Office applications (especially Word and Excel)
• Ability to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines
• Ability to establish and maintain effective working relationships
• Must be able to effectively understand and convey written and verbal information to coworkers and guests
• Must possess a service orientation - actively looking for ways to help other
• The nature of the work may be strenuous - will work for extended periods without sitting
• Ability to work in confined spaces and perform duties within extreme temperature ranges
• Ability to develop and implement creative, seasonal menus that align with client preferences and dietary requirements

Qualifications: BA in International Culinary Arts with 6 years of Experience

• Certifications in Culinary Arts
• Experience as a Chef or Kitchen Manager
• Supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline, and counseling
• Hold Current Food Services Sanitation certificate
• Strong understanding of food safety regulations, including HACCP, and ensuring compliance with health and safety standards
• Ability to handle multiple priorities, delegate assignments to the appropriate individuals based on their skills, roles, and interests
• Written and verbal skills for effective communication and the ability to facilitate small group presentations
• Competent in organizational and time management skills
• Demonstrate good judgment, problem-solving, and decision-making skills
• Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications
• Ability to work weekends, evenings, and flexible hours

Qualifications: BA in Culinary Arts Management with 5 years of Experience

• Work experience with demonstrated competence in a 4 diamond/Forbes fine dining environment/ establishment.
• Michelin-star restaurant working experience
• Extensive experience working in French cuisine.
• Must demonstrate high creativity in creating menus and updating food and beverage menus based on seasonality, holidays, and requests.
• Must demonstrate proficiency in handling all kitchen equipment.
• Must be able to calculate, analyze, and manage COGS (Cost of Goods Sold), labor, and any variable costs related to the restaurant.
• Good operational planning skills to properly streamline business between take-out and sit-down dining.
• Food Handler Permit, Tips Cert, Sheriff Work Card.
• Strong interpersonal skills, including excellent guest service, listening and oral communication skills, and conflict management and dispute resolution skills.
• Competency in reading, writing, and arithmetic with accuracy in counting, adding, subtracting, multiplying, and dividing.
• Ability to multi-task, e.g., direct staff activities while maintaining interactions between the dining room and the bar.
• Knowledge and understanding of PCI DSS, including the safe and secure handling and maintenance of personal, financial, and credit card information of guests/customers.
• The ability to interact at any time with guests and other employees in a pleasant manner and maintain good working relationships with others and all departments.

Qualifications: BA in Sustainable Food Systems with 8 years of Experience

• Experience as an Executive Sous Chef in a comparable environment
• Expertise in food product, presentation, quality, and preparation along with menu concept and menu design
• Previous experience with creating schedules, labor costing, payroll administration, and employee performance management
• Strong interpersonal, communication, and problem-solving abilities.
• Must be able to work well under pressure in a fast-paced environment, and focus attention on guest needs, remaining calm and courteous at all times.
• Must possess basic computational ability.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities
• Extensive knowledge of menu development, and insight into marketing, cost, and wage control.
• Thorough knowledge of food products, standard recipes, and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to effectively deal with internal and external constituents some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize the same.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.

Qualifications: BA in Hotel and Restaurant Management with 10 years of Experience

• Experience Sous chef level or higher in a high-volume, scratch-cooking kitchen
• Hold ServSafe Certification
• Proven leadership experience
• Hospitality focus with a customer-first attitude, team coach with an emphasis on culture leadership and commitment to company standards of excellence
• Effective communication and coaching skills to develop and motivate staff
• Knowledge of proper knife techniques
• Work well under pressure and maintain fast, accurate service with detail-oriented
• Experience managing menu costs and labor
• Knowledge of Microsoft Office, especially Excel, basic computer skills and knowledge of, or ability to learn latest computer technology and working connection with all of the company’s programs and systems (Apple Computer).
• Skilled in handling kitchen equipment and technology
• Creative problem-solving skills, especially in handling unexpected challenges

Qualifications: BS in Dietetics and Food Administration with 4 years of Experience