Executive Chef

Opportunity:  Executive Chef, Fort St. John, Pomeroy Lodging, Banquets, Chances Casino Just Jacks Restaurant and Pub.

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. 

Job Summary: As the Executive Chef, 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 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, 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.

Some of the Executive Chef's duties are:

• Leader and mentor to a team of up to twenty individuals. Interview, select, train, supervise and counsel all employees in the department.  Strive for the retention, development, and internal promotion of team members.
• Ownership of each business unit/profit centre; responsible for the development of the annual business plan; the development of budgets and forecasts, menu development in all three diverse foodservice venues, margin analysis of food and beverage/liquor. 
• Responsible for the development of an annual business plan in conjunction with a combination of information systems ensuring the elements of finance and marketing are integrated with organizational processes to develop consensus and execute on collaborative plans.
• Establishes controls to minimize food waste and theft
• Cooks and directly supervises the cooking of items that require skillful preparation
• Consults with Food and Beverage/Banquet Manager to ensure sales and operations plans are coordinated.
• Evaluates products to ensure quality, price and customer expectations are consistently met.
• Develops 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 venues.
• Provides training and professional development opportunities for all kitchen staff.
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure food preparation is economical, technically correct and within budgeted labour costs.
• Support safe work habits and a safe working environment.

Skills/Experience/Education:

• Bachelor's degree (B. A.) from four-year College or University and 5 to 7 years related experience and 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
• Be on the cutting edge of menu development to be the premier food service outlets in the area
• The ability to interact with other departments to ensure efficient presentation within the hotel

Working Conditions: The Executive Chef interacts with guests and employees in all food service areas and must possess high energy and an ability to lead.  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

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