Annonces emploi



Responsible for all aspects of managing the kitchen and culinary personnel, ensuring the quality preparation of all menu items and proper handling & storage of all food items in accordance with standards; coordinate the purchase of all food; and develop menus; maintain food and labor costs.


Ensure that meals are prepared and delivered on time and in acceptable quantity and quality.
Supervise culinary staff in fulfillment of unit programs and activities within budget, with quality, and on schedule.
Supervise and direct the organization and preparation of food for the employee cafeteria. Ensure the quality of such and develop methods of improvement.
Test, write, and standardize recipes. Establish and create written standards for execution.
Develop new menu items to allow the hotel to compete with other banquet operations in the area.
Assist Catering department with developing special menus for functions; meet with clients as requested.
Review banquet function sheets and make note of any changes; post weekly function sheets.
Review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Meet with Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands. Communicate additions or changes to the assignments as they arise throughout the week.
Review the daily activities; check the following: house count, forecasted covers for each outlet, catering activity, purchases, meetings, appointments, and VIP/special guests.
Conduct daily line-ups; review all information pertinent to the day’s business. Establish the day’s priorities and assign production and prep task to staff to execute. Review daily specials and offer feedback to Sous Chefs.
Practice emergency procedures in compliance with hotel/company standards; react and assist in hotel emergency situations as needed.
Inspect the cleanliness of the line, floor, and all kitchen stations. Direct staff to rectify any deficiencies.
Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
Requisition the day’s supplies; ensure that they are received and stored correctly as specified by Health Department and hotel requirements. Ensure quality of products received. Communicate needs with Purchasing and Storeroom personnel.
Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
Direct monthly culinary inventories. Monitor monthly status of all accrual categories, i.e., linen, table ware, food supplies, etc.
Enhance company EEO position by making a good faith effort to recruit, select, develop, and retain protected class employees.
Interview applicants for departmental managers and any other positions as needed.
Direct the recruiting, hiring, evaluation, training and discipline of all hourly employees by managers to ensure consistency in administering direction; follow up with corrections where needed.
Tour kitchen facilities daily; monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to divisional standards; rectify any deficiencies with respective personnel. Handle disciplinary problems and counsel employees and managers.
Inspect the grooming and attire of staff; rectify any deficiencies.
Ensure that all staff attends required training in hazardous communication, safety, and sanitation as established by local and government regulations.
Monitor staff to ensure that they are following established safety and infection control policies and procedures including body mechanics and ergonomics.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Thoroughly train culinary staff (preparation and cooking of all dishes) and service staff (plating).
Establish and maintain quality recognition programs within the department.
Mentor and train appropriate employees to next managerial position.
Provide training, development, professional discipline and positive support for all management personnel to ensure qualitative standards and growth for both the individual and the operation.
Administer annual performance evaluations.
Assist staff with their job functions to ensure optimum service to guests.
Monitor the staff’s interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective personnel.
Promote positive guest relations at all times. Observe guest reactions and confer frequently with staff to ensure guest satisfaction; monitor and handle guest complaints.
Respond to oral and written feedback from customers on quality and service to ensure guest satisfaction.
Attend designated meetings. Conduct weekly departmental meetings.
Review daily high cost item inventory control sheets.
Review daily food cost comparison to projection; develop action plan if food cost is off target.
Identify and implement methods for efficiency and reduction of payroll costs.
Prepare monthly, quarterly and yearly Culinary Department forecasts.
Prepare annual capital expenditures report.
Administer pay increases according to length of service, performance evaluation and hotel policy standards.
Assist in preparing for and working at any hotel function.
Document pertinent information in department’s logbook.
Prepare and compile any necessary productivity reports, evaluations, studies, etc.
Maintain complete knowledge of all hotel features/services and hours of operation.
Support LQA; strive to continuously improve.
Ensure by example that the Belmond Hotels philosophy is known.
Observe standards for the department in image, appearance, and grooming; properly represent the company and the profession to outside organizations and the community.
Be knowledgeable of, implement, communicate, and comply with policies of Belmond Hotels, Inn at Perry Cabin and its Human Resources Department.
Be an ambassador of the hotel and the company at all times, in and out of the work place.
Ensure security and confidentiality of all guest and hotel information.

All Culinary staff.


Certification of culinary training or apprenticeship required. Degree in culinary, restaurant management or related field preferred.
Food Handling and Sanitation certificates required.
Minimum five years’ experience and/or training in the Culinary Department of a luxury hotel, with three years in a management capacity.
Bilingual French & English

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