ABOUT LEVY

Levy Restaurants is an international company that provides hospitality management services. In this case, specifically for TD Place Stadium. The stadium hosts various events boasting attendance from 5,000 to 35,000 people including the following: FIFA World Cup, Brier Cup, ACDC concert, 2017 Grey Cup, 21 Pilots concert, Marianna’s Trench concert, Canadian Football League, Canadian Premier League soccer and Ontario Hockey League.

TD Place Stadium is an outdoor stadium located at Lansdowne Park, on the southern edge of The Glebe neighborhood, where Bank Street crosses the Rideau Canal. It is the home of the Ottawa Redblacks of the Canadian Football League (CFL), Ottawa 67s of the Ontario Hockey League (OHL), Ottawa BlackJacks of the Canadian Elite Basketball League (CEBL) and a soccer team of the Canadian Premier League (CPL).

Working with us allows you to be a part of an amazing and fun work environment! Our working environment is always fast paced, super fun and are always meeting great people. This is a casual, event based job.

SUMMARY

To consistently win one customer at a time through teamwork and living “The Levy Difference”. This position is responsible for overseeing the operation and execution of all designated components within the culinary department that they are assigned; furthermore, we expect that the chosen candidate takes full ownership of these areas, and all that they entail. This position requires the ability to understand and execute the given menu(s) and serve our client with the highest standard of service and quality controls. This position involves working closely with the General Manager of Premium, Director of Concessions services and multiple inter-departmental Supervisors.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Works within the culinary department to manage the culinary team that executes all menus in an assigned department. Ability to support all departments by adapting and adjusting to changing conditions and business/ client needs.
• Ensures that team members have the tools necessary to complete their tasks.
• Ensures quality assurance standards are maintained at all times, including the completion of temperature, waste, and production logs throughout the stadium.
• Regularly obtains feedback from clients and guests to improve product, service, and operations.
• Responds to and/or assist in any departmental guest service issues or concerns; and holds team accountable to service standards and client expectations. Acts as a resource for allergy information and dietary needs.
• Ability to create and standardize recipes and procedures, understand all menus, product offerings, packaging and pricing and cost.
• Ability to order for events based on theoretical costing.
• Ability to understand and create reports (food volume usage, staffing expenses etc.).
• Conduct daily walkthroughs in culinary areas for each event.
• Adheres to Compass best practice in regard to all health and safety procedure and policies including but not limited to, cut glove policy.
• Execute the Levy difference in all aspects of product display, creating a “wow factor” through managing FATT (Flavor, Appearance, Temperature, and Texture).
• Direct team to ensure assigned areas are fully stocked and are ready for operation pre-shift. During shift ensure appropriate staffing and inventory levels are maintained throughout the event, and communicate needs accordingly.
• Demonstrate leadership and establish rapport with all parties; promoting a cooperative work climate, while maximizing productivity and morale.
• Contribute to sales growth through proper product selection, costing, and execution; while contributing to the creative development of the business.
• Set the example for all corporate policies and procedures; including correcting or reporting potentially unsafe conditions, or non-compliance with procedures.
• Interview, hire, train and develop team members according to guidelines.
• Must demonstrate willingness and capacity to manage, coach, or discipline staff on workplace policies, including health and safety policies. Use all performance management tools to provide guidance and feedback to team.
• Responsible for verifying paper timesheets at the end of shift to verify accuracy and compliance to facilitate payroll.
• Always on time and ready to perform all required duties.
• Any other tasks as assigned by direct manager.

QUALIFICATIONS

• Requires a high knowledge and skills in high end food industry/culinary.
• Able to demonstrate cooking abilities.
• Organization and planning skills.
• Scheduling, staffing, ordering and costing knowledge.
• Must have completed Compass Advanced Food Safety.
• Must have completed post-secondary education in any of the following fields: 12 month diploma or certificate in institutional cooking or equivalent combination of education, training and experience.
• Red seal certificate is an asset.
• Must be flexible with schedule and able to work different shifts.
• Smart Serve certification is considered an asset.
• Math and computer skills are a requirement.
• Minimum 1 year experience minimum as a Junior Sous chef or equivalent experience in a comparable operation.

SUPERVISOR RESPONSIBILITIES

This job contains supervisory responsibilities. This includes but is not limited to: supervising a staff of anywhere from 1-60 employees, and managing one or multiple work areas as assigned by management.

PHYSICAL DEMANDS

• Ability to lift and carry up to 40 pounds; ability to push/pull up to 50 pounds. Proper lifting techniques is a must. Employees are expected to get help if needed.
• Frequent periods of standing and walking are required; employees are encouraged to stretch as needed.
• Stadium is an outdoor venue and is subject to changing environmental conditions. Dressing appropriately and being prepared for changes in the environmental conditions is an expectation.
• Frequent use of stairs is required; elevator accessibility is limited to accommodating clients and staff with mobility and accessibility needs. Please speak with manager if you require accommodations.
• The stadium environment is a larger site, and tends to involve higher physical demands on event days.
• Please note this stadium is a loud environment on event days. Hearing protection may be available – ask your supervisor.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee may encounter while performing the duties of their job. Reasonable accommodations may be made to enable individuals with disabilities to perform the duties of this position.

This position involves working in a unique environment. This is an event based venue and has characteristics that are inherent to an event based industry. We are licensed to carry and serve alcohol, and this is a very large part of our business. The majority of the positions we hire, come into contact with alcohol. This is not only an event based work environment; but is also a sports stadium, and as such is subject to crowds, lots of noise, and intoxicated guests. The safety of our employees is of the utmost importance, measures are taken to mitigate and reduce risk. Employees are expected to report hazards and injuries to their direct supervisor, manager or joint health and safety member.

LANGUAGE SKILLS

• English is the working language at this job location. Candidate must be able to understand, read, write and speak English.
• French is considered an asset; but is not mandatory.

QUALIFICATIONS

• Minimum 2-3 years of upper management experience
• Minimum 2-3 years of high volume catering experience
• Advanced Food Safety Training is considered an asset
• Strong organizational skills
• Ability to understand and maintain operating food and labor budgets.
• Extensive knowledge of food handling and sanitation standards.
• Effective decision making and problem solving skills.
• Strong interpersonal skills and ability to give direction to staff.
• Showcase general leadership qualities and a positive attitude.

Job Types: Full-time, Part-time

Salary: $26.00 per hour

Benefits:

• Casual dress
• Discounted or free food
• Flexible schedule
• Store discount

Flexible Language Requirement:

• French not required

Schedule:

• 8 hour shift
• Evening shift
• Holidays
• Weekend availability

Experience:

• Sous Chef: 1 year (preferred)
• Culinary: 2 years (preferred)
• Upper Management: 1 year (preferred)

Language:

• English (required)

Work Location: One location

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