Job Description

• Responsible for managing E-Mails, Tasks, and Calendars for the Executive Chef.
• Responsible for printing out, updating and positing the information that is needed for the chef’s communication board, daily, weekly, monthly.  See list.
• Responsible for completing and ensure the accuracy of T&A for the culinary division to meet payroll timelines.
• Responsible for entering the appropriate information into the Food costing tracker sheet on a daily bases, so the Exec Chef has an accurate food cost up to date.
• Responsible for joining the engineering & stewarding walk with Chef and team. Recording identified items that need to be action and update punch lists.
• Send a copy of the updated punch list to engineering and stewarding dept. by the following days end or earlier.
• Responsible for Eco sure temperature records from all kitchens. Every Tuesday collect and/ or follow up with head of culinary outlets and file the Eco sure temperature record logs into the binder in the chef’s office.
• Responsible for proactively completing culinary projects within the given time frames, given to you by the Exec Chef.
• Assist with development and growth plans by coordinating the completion of employee performance reviews.
• Creating power point presentations for departmental meetings, scheduling departmental.
• Contribute and focus on the daily growth of the operation through awareness and understanding of LQA and brand standards
• Work in conjunction with the Executive Chef, Food & Beverage Director and Outlet Chef on promotions, menus, and special events.
• All other F&B projects as defined.

Qualifications

• Team player with strong initiative, a calm demeanor and professional approach.
• Previous work experience on computers and experience with MS Word, Excel, Outlook
• Must have strong organizational and prioritization skills with previous administrative work experience.
• Strong business communication skills (composing faxes, letters) are necessary.
• Must be able to work effectively unsupervised and meet deadlines.
• Previous payroll administration experience would be an asset.
• Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset.
• A post-secondary education in Hospitality Management would be an asset.