Executive Chef - Best Western Plus Kelowna

We are looking for an Executive Chef to lead our culinary team at the Best Western Plus Kelowna. This role offers a competitive salary and benefits plan. 

As the Executive Chef, you will be responsible for managing the culinary team, ensuring the successful operation of the kitchen and all culinary activities. You will champion the day-to-day leadership of the people, assume full ownership of the food quality, and execute creative culinary pursuits with optimal profit margins. You will achieve excellence by leading and teaching your people to make business decisions focused on upholding the highest standards in guest service while delivering against key financial goals and performance metrics.

The job duties are as follows: 

• Has the technical job skills required to maintain organizational and professional standards in their area of work. Is able to train their people on all of the technical skills required to be successful in their roles; ensuring their work and the work of their people is of sufficient quality to consistently make a great first impression.  
• Operates within budgeted parameters; able to bring commentary on the performance of their area(s) on a daily, weekly, monthly, quarterly and annual basis. Is able to efficiently make the necessary changes to meet budgeted demands and keep in line with the needs/goals of the business.
• Is present in the department; assessing the performance of their people, procedures, in real-time against standard operating procedures. Understands that they are personally an essential piece in their area(s); assesses multiple demands and competing priorities and identifies necessary resources to handle critical work demand.
• Delivers excellence in everything they and their people produce. Does not accept mediocrity or the status quo from their team. Is creative and diligent in the pursuit of continuous improvement; not letting operational roadblocks undermine quality for the employee or guest experience.
• Their department is perceived as a centre of excellence and they are called upon to share their technical knowledge and best practices with their peers or other workgroups within or outside the organization. Their department is perceived as a centre of excellence, and they are called upon to share their technical knowledge and best practices with their peers or other workgroups within or outside the organization.
• Manage culinary staff, including supervising food prep and cooking. Watches diligently for quality by checking food orders and temperature. Ensure proper plating, portion size and food temperature for all orders.
• Works in collaboration with the Food & Beverage Manager to price menu items for optimal food cost. Keep weekly and monthly cost reports.
• Completes food inventories and food and supply orders based on forecasted demand. Seeking to eliminate waste and maximize profitability.
• Schedule kitchen staff shifts and delivers full-cycle training from prep work to food plating techniques to safe food storage and regulatory practices.
• Maintains sanitation and safety standards in the kitchen.

Skills/Experience/Education:

• Minimum 2 years experience as an Executive Chef
• Journeyman's papers or international equivalent required
• Valid Foodsafe certification required
• Hands-on experience ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Certification from a culinary school or degree in Restaurant Management is considered an asset

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

Team You Will Lead:
Culinary Team

About Pomeroy Lodging
Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.

Pomeroy Lodging LP is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Pomeroy Lodging LP does not discriminate on the basis of disability, veteran status, age, gender, race, religion, sexual identification, or any other legally protected characteristics.