Chef Tournant

THE ORGANIZATION:

At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we’re attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.

Designed to meet the needs of multiple events, Nova Scotia’s Halifax Convention Centre offers over 120,000 square feet of flexible event space in the heart of downtown. The Halifax Convention Centre is part of the Nova Centre, a million-square-foot, mixed-use development that includes a hotel, office towers, and retail space. It is the largest integrated development project in the province’s history.

THE POSITION:

The Halifax Convention Center managed by Events East Group is now inviting applications for the position of Chef Tournant with our culinary team.

Reporting to the department chef, the Chef Tournant (kitchen) is a cook who is responsible for leading a group of Commis with daily tasks to complete. The Chef Tournant is in the kitchen using their extensive cooking knowledge and experience to support the culinary team and to ensure all food is prepared freshly and is of the highest quality. This position will operate in a fast-paced environment with many activities happening throughout the workspace. Due to the nature of the role being in an event-based industry, the scheduling for this position is expected to be variable shiftwork. This core position will operate in the Halifax Convention Centre.

THE DUTIES AND RESPONSIBILITIES:

Values:

• Encourage effective communication between team members by promoting a safe and respectful work environment.
• Lead by example and promote departmental and organizational values within the team.
• Adhere to all Events East Group policies, procedures, and guidelines and encourage team members to do the same.
• Cultivate positive relationships across the organization and with guests, as needed.

Service Excellence:

• Ensure all food is prepared on time, is fresh, and is of the highest quality and presentation according to event reports.
• Respond to all client needs with a pleasant demeanor and communicate any client needs or changes to the direct supervisor and team promptly.
• Work with all colleagues in a respectful, professional manner to fully meet the guests’ expectations.

Operations:

• Prepare, assist, and cook complete meals or individual dishes as a part of banquet meals and catered events.
• Follow all recipes, methods, and instructions from the Department Chef.
• Adhere to deadline(s) given and assist and encourage others in achieving this aim.
• Maintain an organized and efficient flow of production, while adjusting to changes in forecasts and menus.
• Set up, attend to, and help service buffets and food stations.
• Demonstrate and use knives and equipment properly. This includes the safe use of knives, appropriate knife selection, and knife sharpening.
• Other duties as required.

Administration:

• Keep an up-to-date understanding of recipes, methods of production, and presentation standards for all menu items.
• Provide any feedback from guests to the Department Chef.
• Report any operational or employee concerns to the Department Chef as they arise.

Physical Resource Management:

• Ensure proper rotation of food products, temperature controls, and adherence to food storage procedures.
• Safely transport and store food, equipment, and tools by lifting, carrying, pushing, and pulling food, product, and containers.
• Monitor the use of the kitchen equipment to ensure that it is treated respectfully, according to job procedures and operational standards. Report violations to the Department Chef.
• Report any required repairs of kitchen equipment to the Department Chef for follow-up.

Leadership:

• Directly supervise the work of Commis 1 employees within the department.
• Assist in the development of team members by providing coaching and mentorship opportunities.
• Recognize team members for achievements and contributions using the Recognition Guidelines.
• Plan resources for and provide direction and guidance to team members to ensure all tasks are completed safely, correctly, and on time.

Training & Development:

• Support and participate fully in all training and development initiatives.
• Support and reinforce the training and development of team members.
• Support adoption of new equipment, procedures and technical skills as they are introduced to the department.

Health & Safety:

• Report all safety hazards to the direct supervisor as soon as is reasonably possible. Take action to correct the safety hazard if possible and reasonable.
• Promote and follow all departmental standards and guidelines, job procedures, and equipment operation protocols to continuously ensure the safety of oneself, team members, and clients.
• Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, report any issues or violations within the team or onsite to the direct supervisor.
• Report any damaged PPE to the direct supervisor, promptly.

THE PERKS AND BENEFITS:

• Uniforms and PPE provided as per the UNIFOR Local 4005 Collective Agreement
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Health Plan available upon completion of probationary period
• Participation in a Capital Accumulation Plan as per the UNIFOR Local 4005 Collective Agreement
• 13 paid holidays or holiday pay as per the UNIFOR Local 4005 Collective Agreement
• Paid bereavement leave
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

Pre-Requisites:

• Clean safety record and satisfactory attendance record.
• Successfully meets performance standards of previous role.

Education and Experience:

• Red Seal certification in Culinary Arts through a recognized interprovincial agency or international equivalence.
• 5 years’ experience in a high-volume culinary production with competencies in fine dining.
• Experience in a culinary leadership position servicing up to 2000 guests is considered an asset.
• Proven experience in effective communication, workspace and personal organization, time management, and computer skills using the Microsoft Suite of Products.

Physical Demands:

• Must be available to work varying shifts, including mornings, days, evening, weekends, holidays, and “on call” rotation as required.
  • Shifts can be up to 12 hours in length.
• Throughout the shift, the ability to meet the following physical demands is required:
  • Stand, walk, and climb occasionally to continually on various flooring and step types.
  • Bend, squat, crouch, and twist frequently to continually.
  • Reach overhead, forward, and to the side frequently to continually.
  • Lift above the shoulder, to the shoulder, and to the waist 5-45lbs minimally to continually.
  • Carry 15-45lbs minimally to frequently.
  • Push and pull 20-60lbs minimally too frequently.
• This work environment has the following physical conditions:
  • Hot and cold temperatures
  • Moisture accumulated in the air and on surfaces
  • Frequent noise from various locations
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    Events East