Chef de Cuisine

Location: Ogilvy - Montreal (1307 Sainte-Catherine Street W.)
Department: Operations
Cosmetic/Brand Line:
Work Status: Permanent Full-Time
# of openings: 1
Project #: 15352


At Holt Renfrew, our purpose is to inspire a life of style. We achieve this by living our Brand Spirit; demonstrating Holts’ values:

  • Passion - Own it
  • Excellence - Elevate every moment
  • Warmth - Open to the world
  • Unity - One team. One Holts

The Chef de Cuisine will provide guidance and oversight, train kitchen staff, and reinforce food services quality standards. This role is responsible for managing the daily food and catering operations for the store.

Specific responsibilities include (but are not limited to) the following:

  • Ensure that the Holt Café’s culinary standards for product quality, taste, presentation and execution are met in a consistent and timely manner
  • Build, train and retain a high performing team
  • Manages all aspects of staff performance in accordance with established service standards; ensuring staff knows and adheres to established steps of service and service standards
  • Motivate staff to take ownership of their work and deliver exceptional guest experience
  • Assesses staffing requirements on a continuous basis to dentify current and future needs
  • Recognize and reward extraordinary performance; give feedback and develop performance improvement plans for underperforming employees
  • Taste and monitor the quality of all food products served, providing feedback where appropriate
  • Support the achievement of sales volume and margin as determined by seasonal plans
  • Control department payroll and ensure that schedules reflect business needs
  • Proactively manages costs based on key performance indicators; ensuring that each culinary cost centre operates with the lowest possible cost structure
  • Ensure that all operating equipment is cared for to maximize its useful life and to minimize breakage
  • Control food waste, maintain par-stock levels and ensure proper rotation of perishable stock
  • Select reliable and quality vendors to source the best quality food products at the best possible terms
  • Sourcing local and sustainable quality food products whenever possible in keeping with Holt Renfrew’s Corporate Social Responsibility commitments
  • Keep records of quantities used and handle efficient ordering; placing, managing & monitoring daily food & kitchen supplies orders
  • Ensure the kitchen meets all health regulations, standards and codes – including safety practices, hygiene practices, and safe food handling and storage practices
  • Comply with all Health & Safety policies and requirements

The ideal candidate:

  • High school diploma
  • Culinary school graduate
  • Minimum of 6 years culinary experience with at least 3 years at a supervisory and/or managerial level
  • Exude positivity and possess a welcoming and enthusiastic can-do attitude
  • Exceptional ability to provide elevated guest experience
  • Excellent leadership & communication skills
  • Excellent food and beverage knowledge
  • Strong attention to detail
  • Fully bilingual in French and in English

The measures of success:

  • Contribution to financial objectives
  • Individual objectives linked to the achievement of department goals
  • Feedback from internal and external clients

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