Executive Chef

Executive Chef

$70,000 / Year - Or Commensurate with Experience

Full-Time Opportunity

Our Benefits include:

Quarterly Bonus Plan tied to Business Unit Financial Performance

Personal days: 5 per year after 90-days of employment

Growth and development opportunities, both personal and professional

Premium Share 50% Health and Wellness benefits, including; Life Insurance, Accidental Death and Dismemberment, Dental, Medical (for example: Prescription Drugs, Chiropractic, Massage) Some restrictions may apply

Mental Health resources at no cost to the employee

Vacation is accrued starting on your first day of work at a rate of 4% of your earnings

Pomeroy Stay Travel Program

Location: 

Fort St. John (FSJ) BC is the largest city in the Northeast Region of BC, situated on the Alaska Highway; its population is 21,000.  It offers a great variety of cultural, leisure, and outdoor experiences for all.

FSJ is a resourced-based community with oil, natural gas, forestry, and agriculture.  The average age of residents is 8.8 years younger than the average population.

The median housing price is $419,000—the average length of commute time to work is ten minutes.

The property will go through a renovation within the coming twenty-four months.  The Executive Chef will be an integral role in the planning and design process. 

Summary

In this role, you are responsible for creating and executing a memorable dining experience for all guests.  Successfully mastering this position requires a commitment to building, training, and coaching a successful team in the back of the house, behind the scenes, and exhibiting a presence of leadership and service to the front of the house.  You will achieve excellence by maximizing profitability and elevating guest satisfaction, by using your culinary expertise in unique product development, innovation, and menu creation; meeting or exceeding planned objectives for revenue, food cost, and guest scores and by leading your people in both the back and front of house to delivering consistent quality service, through the aim for continuous improvement.

Duties & Responsibilities:

• Responsible for revenue management through the annual design/redesign, engineering execution and implementation of four seasonal menus for, Jacks Pub & Restaurant, Chances Casino FSJ and Banquets
• Consult with the Director of Food and Beverage/Sales & Catering Manager to ensure sales and operations plans are coordinated
• Evaluate menu's and deliverables to ensure quality, price and customer expectations are consistently met
• Develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect changes to menus and the introduction of new equipment for all three business units
• Provides training and professional development opportunities for all kitchen staff

Skills, Knowledge, and Abilities Required:

• Computer literate - able to use POS systems, menu engineering, inventory control software solutions
• Ability to write reports, spreadsheets, business correspondence, and procedure manuals
• Excellent listening, comprehension and communication skills required
• Ability to read, analyze, and interpret general business documents and data
• Ability to multi-task, produce accurate work against hard deadlines
• Able to drive menu development to be relevant to and be the premier F&B operations in the region

Experience, Training, Certification, & Education

• Culinary, hospitatlity credentials from a recognized institution. Five to seven years related experience and training; or equivalent combination of education and experience (Red Seal)
• Proficient with MS Office
• Outstanding customer service & interpersonal skills
• To obtain a Gaming Policy Enforcement Branch (GPEB) license
• Must be able to work a flexible schedule, including holidays, weekends and evenings when needed