EXECUTIVE CHEF FOOD AND BEVERAGEEXECUTIVE CHEF FOOD AND BEVERAGE

<p class="text-node"><strong>&nbsp;</strong></p><p class="text-node"><em>Located in the heart of the Quartier des spectacles and adjacent to the Place des Arts metro, near the Palais des Congrès, Ste-Catherine Street, and Old Montreal, </em><strong><em>the HONEYROSE Hotel, Montreal, a Tribute Portfolio Hotel,</em></strong><em> is inspired by the 1920s and Montreal's art of living.</em></p><p class="text-node"><em>This boutique hotel offers 143 spacious rooms, 5 meeting and banquet rooms accommodating over 300 people, a private dining room for a unique culinary experience, an indoor pool, a hot tub, a dry sauna, a fitness room, a movement studio, and two shops.</em></p><p class="text-node"><em>&nbsp;</em></p><p class="text-node"><em>This resort offers a comprehensive culinary experience with the COMMODORE restaurant featuring French bistro cuisine, its street-facing coffee counter, and MUZE lounge, inspired by California, located on the 5th floor, with an impressive outdoor terrace that allows guests to soak in the vibrancy of the area.</em></p><p class="text-node"><strong><em>&nbsp;</em></strong></p><p class="text-node"><strong>OBJECTIVE</strong></p><p class="text-node">Under the direction of the General Manager, the Executive Chef<strong> </strong>plans, organizes, directs, and controls the daily activities and operations of the food and beverage outlets, including the restaurant, banquets, Commodore Bar, Coffee counter, and room service, ensuring that the service standards established by Rimap Hospitality Services are met and that guest expectations are exceeded. The Executive Chef acts as an ambassador for HoneyRose’s culinary vision. They inspire their team by example, develop a culture of excellence, innovation, and collaboration, while ensuring a consistent and memorable dining experience for each guest.</p><p class="text-node"><strong>ROLE AND RESPONSIBILITIES</strong></p><p class="text-node">§&nbsp; Plans and directs all administrative functions and organization of kitchen and service departments to meet daily operational needs.</p><p class="text-node">§&nbsp; Creative and passionate about cuisine and customer service.&nbsp; Follows culinary trends.</p><p class="text-node">§&nbsp; Implements effective food cost, beverage cost, and labor cost control.</p><p class="text-node">§&nbsp; Main responsible for food purchases and receipt of goods (evaluation of condition, quality, and quantities).</p><p class="text-node">§&nbsp; Ability to negotiate with suppliers.</p><p class="text-node">§&nbsp; Checks inventories for proper food storage and rotation.</p><p class="text-node">&nbsp;</p><p class="text-node">§&nbsp; Responsible for monthly food inventories.</p><p class="text-node">§&nbsp; Plans and administers the training program.</p><p class="text-node">§&nbsp; Develops, implements, and controls operating schedules.</p><p class="text-node">§&nbsp; Calculates daily worked hours and approves overtime.</p><ul class="list-node"><li><p class="text-node">Manages all phases of food preparation: menu planning and development, operational expense management, budget management, cost establishment, and maintaining appropriate inventory levels.</p></li><li><p class="text-node">Ensures visible leadership and ongoing supervision of kitchen and dishwashing staff.</p></li><li><p class="text-node">Ensures compliance with quality assurance and health and safety programs.</p></li><li><p class="text-node">Complies with MAPAQ hygiene and sanitation regulations.</p></li><li><p class="text-node">Communicates clearly, professionally, and courteously with team members and guests.</p></li><li><p class="text-node">Develops and maintains positive working relationships with others; supports their team in achieving common goals.</p></li><li><p class="text-node">Maintains confidentiality of work-related information.</p></li><li><p class="text-node">Protects company assets.</p></li><li><p class="text-node">Reports accidents, injuries, and unsafe working conditions to the duty manager.</p></li><li><p class="text-node">Performs any other related tasks as needed.</p></li><li><p class="text-node">Delivers an exceptional guest experience by ensuring consistency, presentation, and quality of dishes.</p></li><li><p class="text-node">Actively participates in recruiting, onboarding, performance evaluation, and professional development of kitchen team members.</p></li><li><p class="text-node">Ensures the creation of technical sheets, standardized recipes, and operational procedures to maintain consistent quality and cost control.</p></li></ul><p class="text-node"></p>