POP UP & GHOST CHEF (70704001)

Looking for a change, an opportunity to show your exceptional skills, a chance to help lead and build a team? Grow your career with a company that shares your passion!

Contributing to The Well-Being and Quality of Our Consumers

The well-being of our consumers is at the heart of Sodexo's approach, customer engagement is integral in the services provided by Sodexo employees in various locations across Canada. We work closely with our consumers and clients to create an interactive and personalized environment for the well-being of everyone we serve.

Sodexo is proud to announce these nominations: 2021 Canada’s Best Diversity Employer; 2021 Canada’s Greenest Employers; 2020 Bloomberg Gender-Equality Index featured company; 2020 Parity Certification - Platinum level and Progressive Aboriginal Relations (PAR) Program company - Gold Level.

What We Can Offer You

Sodexo offers you a flexible and dynamic work environment, competitive compensation, access to ongoing training and development programs, and countless opportunities to grow within the company.

• Actively participates hands on and guest facing in the overall goal of creating an unforgettable guest experience.

· To effectively administer, coordinate, and supervise, all creative food production activities in the ghost or community kitchens.

· Act, without prior approval, and with full authority, to ensure Sodexo Canada policies and procedures are followed.

· To recommend new procedures and policies by which to achieve short and long term goals of improved quality and service to our customers.

· To effectively implement all aspect of Sodexo Canada Health Safety programs.

· To be prepared for duty at any time due to the exegeses of work and its requirements. (Weekends, nights, mornings, statuary holidays etc…)

· Supervise all culinary aspects of the kitchen's operation, in regards to preparation, cost, quality, quantity, inventory control, portion control, menu planning, and ongoing upgrading of recipes.

· Assure delivery of all items needed at specific site sin timely manner adhering to all policies.

· Hands on, guest facing for all events.

· Planning of special menus, pop up activities reviews of existing menus and recipes as required increasing guest patronage.

• Planning highly creative menus for offsite offers of Food & Beverage.

· In co-ordination with the AGM, Conference Services team, planning and organization of all catering functions.

• Solicits and uses guests and staff feedback to improve food and beverage products and service.

· Development and implement new cooking and food transformation methods and continually look for up to date and innovative ideas for improvements of cuisine, products and delivery of products

· To effectively forecast purchasing and any other related expenses of the kitchen/culinary department.

· To effectively review and consult for the client equipment maintenance and replacement of equipment and create PM plan and recommendation for future improvements.

· Conduct monthly audits for health and safety purposes

· Ensure that a close relationship with all service sites is consistent to proper communications.

· Conduct himself in a manner as to reflect Sodexo Canada standards and encourage staff to do the same.

• Actively participates in the overall goal of creating an unforgettable guest experience not necessarily restricted to the food and beverage operation but including all areas of the operation.

CONTROLS:

· Control of all food purchases and inventories

· Maintains control of operating costs

· Control the quality and unique presentation of all foods prepared.

· Endeavor continuously to utilize effective control of waste.

· Inspect all kitchens, food stores to ensure maximum sanitation, proper food storage techniques, rotation of food stuffs, and ensure immediate attention is brought to right the departments with respect to faulty and hazardous equipment

· Ensure that all safety equipment is maintained.

· Increase the volume of sales wherever possible and make every effort to control and reduce costs.

· Ensures all decisions are made that correspond to those policies of Sodexo Canada

· Attend to guests complaints and problems immediately and take proper, prompt, corrective action.

· Report all incidents via Sodexo Canada policies forms and standards

• Red Seal, Certified Chef de Cuisine, internationally recognized trade Diploma from reputable Hotel Management School or College or equivalent experience
• Advanced dietary knowledge of various nutrition based diets and trends.
• Be familiar with various international and national protocols for VIPs
• A sound and professional understanding of budgets, food and labour costs and the ability to control both.
• Fluent in written, read, and spoken English
• Experience with offsite catering a must.
• Experience and expertise in menu engineering, menu production and implementation.
• Experience with ghost, community kitchens environment an asset. .
• Willing to take calculated risks with the view of becoming a leader within the field.
• Experience in managing multiple functions/projects.
• Proven record of fostering an engaged service culture where all team members are constantly seeking to exceed their guest expectations while maintaining a task focus.
• Current on culinary and Food & Beverage trends.
• Knowledge of maintaining all kitchen equipment in good working order.

Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin, race, religion, ethnicity, age, disability, sex, sexual orientation, gender identity, veteran status or any other federal, provincial, or local protected class.

We welcome and encourage applications from persons with disabilities. Accommodations are available upon request for candidates who participate in all aspects of the selection process.

Thank you for your interest in Sodexo.

Please note that only selected candidates will be contacted.

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