The Domaine International de Rouville is currently looking for a head chef for the Bistro du Golf de Rouville.
The Head Chef's primary responsibilities include planning, coordinating, and overseeing all food production activities at the establishment. Reporting to the Golf Operations Manager, they ensure the efficiency of kitchen operations, the quality of food served, adherence to hygiene and sanitation standards, and optimal management of human, material, and financial resources. Leveraging their culinary expertise and management skills, they contribute to delivering a high-quality dining experience while maintaining cost control and operational profitability.
Workplace: Bistro du Golf de Rouville
Job type: Full-time, seasonal
MAIN RESPONSIBILITIES
Operations Management
• Plans, organizes and supervises the daily activities of the kitchen.
• Ensures the quality, consistency and presentation of the dishes served.
• Coordinates kitchen operations based on customer traffic, reservations, tournaments, events and special activities.
• Works closely with the Food Service Supervisor to ensure effective coordination between the kitchen and the service.
• Ensures compliance with recipes, quality standards and established portion sizes.
• Ensures compliance with hygiene, sanitation, health and safety standards in the workplace.
• Monitors the proper use of kitchen equipment and facilities.
• Participates in the development and improvement of menus, in collaboration with management.
Personnel management
• Analyzes workforce needs and plans staffing levels based on operations.
• Prepares the work schedules for the kitchen staff.
• Assigns tasks and supervises employees in the execution of their work.
• Participates in the recruitment, onboarding and training of new employees.
• Provides guidance, development and evaluation of staff under their responsibility.
• Promotes a positive and motivating work environment.
• Manages problematic situations and conflicts, if necessary.
• Applies and enforces the institution's policies, procedures and standards.
Management of financial and material resources
• Plans purchases and ensures the supply of food and supplies necessary for operations.
• Places orders with suppliers according to operational needs.
• Maintains rigorous inventory control.
• Ensure that appropriate quantities are ordered to avoid surpluses, stockouts and food losses.
• Ensures efficient product rotation and adherence to expiration dates.
• Analyze and control food costs.
• Performs periodic inventories and monitors discrepancies.
• Implements practices aimed at reducing waste and optimizing the profitability of operations.
Customer service
• Ensures that the products served meet the establishment's quality standards.
• Collaborates with service teams to effectively meet customer needs.
• Participates in resolving issues related to meals or special requests.
• Contributes to maintaining a positive and high-quality customer experience.
Administration and monitoring
• Ensures the monitoring of orders, inventories and production costs.
• Produces the reports and follow-ups requested by management.
• Formulates recommendations aimed at the continuous improvement of kitchen operations.
• Effectively communicates operational needs to the relevant people.
Performs all other related tasks.
Interested candidates should send their curriculum vitae by email to rh@domaineinternationalderouville.com
The masculine gender is used without any discrimination and solely for the purpose of simplifying the text.
We thank all applicants in advance for their interest in this position; only selected candidates will be contacted for interviews.
