Executive Chef-Immediate Hire
2 weeks ago
Our client, a top-notch employer at a luxury resort located in Edmonton, Alberta is seeking an experienced and multi-faceted Resort Executive Chef to oversee the culinary and kitchen operations for banquets, restaurants and their small outlets.
Our client is adding on additional guest rooms, expanded convention space and an additional restaurant. is NOT a first-time Executive Chef. You are a tenured chef who has been leading and overseeing big kitchens in both banquets and restaurant operations in a branded hotel and/or resort setting.
- has an unwavering pulse on the heartbeat of your kitchens, combining culinary expertise with an acute awareness of all kitchen operations, ensuring seamless execution and the highest standards of quality and efficiency.
- As the Resort Executive Chef, you are a culinary storyteller, using food as a medium to evoke emotions, and spark conversations.
- They are committed to helping you reach your personal growth and career goals.
About the Resort Executive Chef’s role…
In this role, you are accountable for the overall success of the resort kitchen’s operations. You will exhibit your culinary talents by personally performing tasks while leading the staff and managing all food-related functions. You will work to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. You will have a keen hold on ensuring consistent, high-quality product is produced and delivered on time. And finally, ensuring that sanitation and food standards are achieved is essential.
Leads kitchen management and provides direction for all the day-to-day in the culinary and kitchen operations.
Provides guidance and direction to the management team, including setting performance standards and monitoring performance.
Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
Develop and implement guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, and team goals and disperses them to the team.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Provides direction for menu for all departments and in collaboration with the Director of Food and Beverage and other key stakeholders.
Maintains purchasing, receiving and food storage.
Involvement in public relations to help enhance the resorts culinary reputation.
Six (6) to ten (10) years of experience as an Executive Chef within a hotel and/or resort.
Previous experience overseeing banquets and a multi-outlet property in a branded hotel property.
More specifically, you are passionate about cooking good food.
Extensive knowledge of food handling and sanitation standards.
Experience with purchasing and maintaining kitchen equipment.
The successful candidate must be able to work evenings and weekends as needed.
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