Employment_Executive_Chef

employment - executive chef

We are currently recruiting for the position of:

Classification: Executive Chef

Department: Food and Beverage

Postion Summary:

Reporting to the Director of Food & Beverage, the Executive Chef manages the food service operations of the resort in the six outlets in which food production and preparation takes place. The Executive Chef is held accountable for the kitchen and stewarding team’s performance in regards to the preparation and service of all food items in every outlet and maintaining high standards regarding quality and presentation of food, timeliness of service, cleanliness, and the strict adherence to local government food safety rules and policies. The Executive Chef is responsible for maintaining budgeted food costs and labour costs.

Essential Duties and Responsibilities:

• The Executive Chef manages 30-40 associates in the various kitchens.
• Manage food production in six distinct food outlets (including banquet facilities for 800, a 400 seat dining room, a 170 seat family restaurant and a 50 seat lounge).
• Ensure quality, quantity and presentation of all food prepared meets freshness, appearance and consistency.
• Plan, develop and implement menus for service outlets, providing recipes and preparing costing.
• Calculate and order the correct amount of food products to be purchased by the resort within established budgets.
• Recruit, train and schedule for all kitchen and stewarding associates within established budgets.
• Ensure adherence to food safety regulations, hygiene, high standard of sanitation, and cleanliness.
• Work closely with purchasing to ensure efficient delivery and cost control of all food related items.
• Ensure cleanliness in all food preparation and storage areas and ensure that each member of the kitchen staff maintains the same level of standards.
• Purchase all utensils, equipment and supplies required for the kitchens.
• Update food specifications and develop and test new methods of production.
• Provide effective and efficient communication and representation of kitchen staff towards other departments.
• Maintain a positive working environment based upon excellence, discipline, learning and development, teamwork, respect and having fun.
• Ensure all associates work in a manner which maximizes productivity and limits wastage of food.
• Ensures all associates follow the resort standards and procedures for correct daily requisitioning, receiving, storage, cooking, cooling, thawing and rotation of any and all food products. This includes the labeling and dating of every item handled by the associates.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include planning, assigning, and monitoring work; addressing employee complaints and grievances, and resolving problems.
• Recognition of colleagues who meet & exceed standards, in a sincere, meaningful way.
• Provide coaching and counselling of colleagues for poor performance.
• Train Sous Chefs and cooks according to training department guidelines and maintain up to date skills assessment for each associate.
• Coordinate menu planning, food service and special events with Director of Food and Beverage.
• Complete an accurate inventory count on monthly basis and work very close with the Food and Beverage controller to ensure food cost according to plan.
• Ensure that all company standards and policies are implemented.
• Ensure that all cooks follow recipes, portion controls and presentation specifications as set by the resort.

QUALIFICATIONS:

• A minimum of 5 years comprehensive experience in kitchen management and supervision with a minimum of 3 years experience as an Executive Chef.
• Certified Chef De Cuisine designation or working towards completion.
• Inter-Provincial trade qualification (Journeyman/ Red Seal). An equivalent combination of education and experience may be considered.
• A diploma / certificate from a recognized culinary school.
• Food Safe Certificate.
• First Aid is an asset.
• Advanced understanding of professional cooking, kitchen skills, sanitation and safety in food handling procedures.
• Ability to construct menu costing, and accurately estimate labour and food costs.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• Ability to read and interpret documents such as menus, production schedules, financial, and other reports, and procedure manuals. Ability to write routine reports and correspondence.
• Strong ability to communicate in fluent English with different cultures and ensure compliance with standards, rules and regulations.
• Must have very strong leadership skills.
• Ability to take direction, offer direction and to work in a team environment.
• Must have superior organization and communication skills.
• Ability to delegate and supervise a variety of staff to consistently produce results
• Thorough knowledge of purchasing and maintaining a proper inventory.
• Flexible to a changing schedule.