Executive Chef

Job Summary: As the Executive Chef, you are responsible to create and execute 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 in 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 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 time and time again. 

Some of the Executive Chef's duties are:

• Ownership of each individual profit centre. Ensuring operating budgets are in place and strictly adhered to, maximizes product usage though correct portion sizes, optimizes food and liquor cost through proper ordering, and maximize revenues.
• Schedules all areas so that monthly labour costs fall within budgeted guidelines, so that peak demand periods are fully staffed and so that each member of the team can balance work with their obligations in life.
• Collaborating with the Hotel Operations Team in tackling property goals and executing assigned tactics in a thorough and timely manner. Must be a goal setter and a vigorous champion or active team member as required.
• Coaches the performance of their team members on a daily basis providing positive feedback immediately after positive behaviours/outcomes are observed and providing one-on-one constructive feedback as required.
• Celebrates successes and publicly recognizes the contributions of team members.

Skills/Experience/Education:

• Bachelor's degree (B. A.) from four-year College or University and 5 to 7 years related experience and/or training; or equivalent combination of education and experience (Red Seal)
• Excellent listening, comprehension and communication skills required
• Ability to read, analyze, and interpret general business documents and data. Ability to write reports, business correspondence, and procedure manuals
• Excellent listening, comprehension and communication skills required
• Ability to train one-on-one and in group settings
• Excellent eye for quality and detail
• Ability to multi-task, produce accurate work against hard deadlines
• Ability to calculate figures and amounts such as discounts, proportions, percentages

Working Conditions: The Executive Chef spends a lot of time interacting with guests and employees in all areas of the restaurant and catering department and must possess high energy and an ability to lead by doing. They are the primary contact for all guest services for the F&B department. The Executive Chef may experience:

• Time spent working in the kitchen in all functions
• Long periods of standing and interacting with the employees
• Long shifts may be required. Shifts will alternate between dayshift or afternoon/evening shifts any day of the week or weekend as needed