chef @ Manitoba Liquor and Lotteries

COMPETITION #MSC300/26-27-E Manitoba Liquor and Lotteries is committed to Diversity, Equity and Inclusion. We strive to hire a workforce that reflects the community we serve. Employment equity will be considered therefore applicants who identify as women, Indigenous people, members of racialized groups, and persons with a disability are encouraged to apply. If you require an accommodation at any time during the recruitment process, please let us know how we can meet your needs.

• Job Purpose Reporting to the Manager, Culinary Operations, the Executive Chef is responsible for the daily culinary operation of their designated business unit.
• The incumbent will lead supervisors and staff of back of house operations.
• The incumbent establishes work priorities and ensures policies, procedures, and regulations are adhered to.
• The position ensures all products leaving the kitchen are of the highest quality for food and presentation, produced to established specifications with authorized products.
• The incumbent ensures the delivery of exceptional customer service and models outstanding leadership at all times.
• Job Responsibilities Actively participate in the preparation and production of food to established specifications, as required for business levels and coaching & development of staff.
• Ensure the team is consistent in maintaining a high level of sanitation, cleanliness, and safety in the kitchen.
• This includes regular audits, spot checks, and inspections to verify levels.
• Prepare, distribute, and ensure all tracking sheets (prep guides, production guides, audit forms, etc.) are utilized by staff.
• Follow up with documentation for all deviations.
• Maintain audit requirements and forms as determined by each recommendation.
• Proficiently use computerized food inventory programs to ensure the needs and requirements of the department are being met regarding budgeted labour percentages and food costs.
• Oversee and participate in the planning and execution of all aspects of banquets and large functions.
• Order food and supplies according to the requirements of the business, and specifications established, while ensuring that stock levels are sufficient without creating waste.
• Maintain an efficient level of inventory to ensure FIFO and stock is constantly moving.
• Analysis and report on Cost of Sales, Food Costs, and Labour Costs, on a frequency determined by senior management, with action plans to ensure that budgeted numbers are achieved.
• Determine stock, prep, production, and line par levels and order accordingly for all areas of the Culinary Operation, including ordering and production.
• Track, audit and verify to ensure that projections are accurate and adjust as required.
• Track and maintain inventory of all food items by performing physical counts and inputting the figures into the food inventory software system, as required by the operation.
• If the pre-established budgeted targets are not being attained, adjust accordingly to a higher frequency.
• Generate inventory reports to ensure food inventory is well maintained at within 2% of theoretical food cost.
• Develop and implement plans in consultation with senior management to focus on efficiencies and cost controls within the business.
• Follow established scheduling guidelines as directed by senior management.
• Act as a communication conduit between staff and management.
• Provide guidance, coaching, and direction to employees and ensure positive morale and motivation of employees.
• Manage daily staff levels, schedules, backfill shifts, approve leave/voluntary early outs as well as provide input to annual master schedules, ensuring proper staffing levels for operational requirements.
• Prepare and conduct employee performance appraisals in consultation with department management.
• In consultation with HR, schedule and conduct recruitment activities, which include testing, interviews, scoring and selection for casual positions, and participate with HR for permanent entry level positions.
• Track,...