Hotel
Restaurant
Fitness Centre
Job Opportunity #1- Seasonal Gardener
The ideal candidate will have a passion for gardening and takes pride in a job well done! We have a large property with 4 main garden areas. These beds are perennials only and need spring and fall clean up as well as regular weekly maintenance and weeding. We also have urns and hanging baskets located around the building that will be planted with annuals that will require regular maintenance. This is a perfect position for someone that is semi-retired or a student that may be looking for a few hours per day of work. Hours and days of the week will vary based on weather and needs.
- Will work with Assistant General Manager to ensure that all requirements are met on a daily/weekly basis
- Will work with Assistant General Manager to coordinate planting of all annuals
- Must possess a knowledge of annual and perennial
- Must have a love of gardening and flowers
- Deadheading both annuals and perennials to ensure that all flowers are looking the best at all times
- Split perennials seasonally and plant in other areas as per direction from the Assistant General Manager
- Must be prepared to work in all kinds of weather and must be physically able to work in the hot sun for extended periods of time
- Must be physically able to bend for extended periods of time
- Must be physically able to carry heavy loads
- Raking of mulch as required
Job Opportunity #2- Junior Maintenance Person
- Conduct routine inspections of premises and equipment
- Perform preventative maintenance
- Handle basic repairs and maintenance
- Set up for functions
- Minor janitorial duties, included but not limited to daily garbage removal, recycling management, storage room organization and clean up
- Carpentry and general repairs such as fence work, drywall work, caulking and sealing etc.
- Keep records of complete and incomplete assignments, providing details of the events contributing to incomplete tasks
- Respond to guest needs in a timely and polite way
- Willing to work weekends, evenings and holidays
- All other duties as assigned by the assistant general manager
Job Opportunity #3- Banquet Supervisor
JOB DUTIES OF BANQUET SUPERVISOR
As the Banquet Supervisor, it is your responsibility to ensure the policies, procedures, consistency and quality of product are being adhered to at all times. In the absence of the Kitchen Manager, you will be responsible for ensuring the day to day procedures are running accurately and proficiently. You will be responsible for keeping all other employees on task in the absence of the Kitchen Manager.
You will be reporting directly to the Kitchen manager with any issues or concerns that arise, and they will be taken to the Director of Food and beverage.
Your responsibilities include the following:
- Oversee the operation of the kitchen in the absence of the Kitchen Manager.
- Oversee the quality and consistency of all food leaving the kitchen at all times.
- Oversee all function food and ensure all is prepped as per contracts.
- Ensure quality and consistency of all function food.
- Ensure all areas of the kitchen are being kept clean and well maintained at all times. Report any issues to the Director of Operations.
- Do ordering as directed by the Kitchen Manager.
- Communicate any staffing issues with the Kitchen Manager and the Director of Operations.
- Work together with the Kitchen Manager to ensure all staff are training and meeting expectations set out.
- Work together with the Kitchen Manager to ensure that all staff are working smartly and using their time wisely.
- Observe all staff while working hand in hand with them and offer suggestions for retraining if required.
Job Opportunity #1- BOH Line Cook
- Demonstrate a warm and professional attitude when interacting with all guests and co workers.
- Arrive for your shift ready to work, and in your full uniform including nametag. Uniforms are the employees responsibility and will be deducted from your pay.
- Be knowledgeable about our menus and how we prepare and serve our dishes.
- Be accountable for your mistakes.
- Cook, prepare and prep food to our service standards.
- When outside of the kitchen, ensure you are looking presentable.
- Work efficiently and maintain a clean and organized work environment at all times.
- Be effective in communicating with all other departments in the Restaurant.
- Follow our company’s policies and procedures at all times.
- Deep clean kitchen, stoves, mixers, and other machines as required.
- Be sure to follow our exact recipes and portion control guide lines.
- Log and track any waste products.
- Ensure that prep sheets and line stocking is being done.
- Complete shift check list during each scheduled shift and create a plan of action for your shift
- Provide consistency and ensure the quality of our product is being met.
- Function buffet set up and clean up as required.
- Check stocking levels and replace when appropriate. Be sure to tell someone before we are out of things.
- Always show a united front with all other departments.
- Smile!
Job Opportunity #2- Kitchen Manager
JOB DUTIES OF KITCHEN MANAGER
As the Kitchen Manager, it is your responsibility to ensure the policies, procedures, consistency and quality of product are being adhered to at all times. It will be your responsibility to ensure the day to day procedures are running accurately and proficiently. You will be responsible for keeping all other employees on task, working productively and efficiently.
You will be reporting directly to the Director of Food and Beverage with any issues or concerns that arise. If at any time you are unable to or uncomfortable with bringing an issue or concern to the Director of Food & Beverage, you are expected to bring it to the Assistant General Manager or Managing Director.
Your responsibilities include the following:
- Manage the operation of the kitchen and ensure they are running smoothly at all times, even in your absence.
- Manage the quality and consistency of all food leaving the kitchen at all times.
- Manage all function food and ensure all is prepped as per contracts.
- Ensure quality and consistency of all function food and presentation.
- Ensure all areas of the kitchen are being kept clean and well maintained at all times. Report any issues to the Director of Operations.
- Order product as needed for food and beverage. Keep inventory as low as possible, without running out of products.
- Communicate any staffing issues with the Director of Food and Beverage and the Director of Operations.
- Ensure all staff are trained and meet the expectations set out for them.
- Ensure that all staff are working efficiently and using their time wisely.
- Observe all staff while working directly with them and offer suggestions for retraining if required.
- Complete the monthly inventory as set out in the period end timeline.
- Ensure we are following all Health and safety guidelines at all times.
- Responsible for the successful scheduling of the kitchen team for both regular dining room service and functions. Ensure the labour numbers are being met.
- Responsible for ensuring the protein counts are done correctly and input daily.
- Responsible for menu costing and updating when needed.
- Lead your team in a professional manner at all times, and ensure they are doing the same with one another.
