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Executive Chef

3 months ago

Vancouver, British Columbia, Canada Northland Properties Full time

Proud to be 100% Canadian-owned, Northland Properties' are recognized as one of the most trusted names in hotels, restaurants, resorts, sports, construction, and asset management.

Our well-known and loved brands have been bringing people together to celebrate unforgettable experiences across Canada, the US, Ireland, and the UK for over 50 years.

As Canada's fastest-growing hospitality group, we believe the foundation of our continued success is our people and their ability to take great care of our guests.


Job Title:
Executive Chef

Location:
North Vancouver

Department:
Food & Beverage

Reports to:
Director, Food & Beverage

Role Status:
Full time permanent.


Located just 15 minutes from downtown Vancouver, Grouse Mountain features unparalleled panoramic views of the city, sea, and surrounding area.


Grouse Mountain welcomes 1.3 million guests annually and offers a true four-season resort experience through a wide range of attractions and activities for all ages and ability levels.

Along with a variety of dining and retail options, the resort has a broad appeal to both locals and visitors alike.

Grouse Mountain offers a challenging and enjoyable work environment with a world of career opportunity. Our team is dedicated to Grouse Mountain's renowned excellence and its continued growth as Vancouver's premier mountain resort.

In exchange for employee excellence, we offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation (including skiing and snowboarding) an inspiring setting and many unique employee privileges.


Scope of the role:


Reporting to the Food and Beverage Director, the Executive Chef will be responsible for the entire kitchen operation with multiple revenue centers.

Grouse Mountain offers a wide variety of food and beverage outlets, from fine dining to self serve, including The Observatory Restaurant, Altitudes Bistro, Lupins Café, Grouse Grind Coffee Bar, Starbucks, Rusty Rail BBQ, Beaver Tails, Peak Ice Cream and Corporate and Wedding Catering events.

In a dynamic and changing environment, the Executive Chef will lead and drive the business implementing industry best practices and delivering exceptional culinary experiences to create memories of a lifetime.


Key Responsibilities of the Role:

Culinary:

  • Manages culinary operations to ensure quality of product
  • Plans and directs food preparation and cooking activities for several food operations
  • Plans menus and ensures food quality standards
  • Optimizes efficient planning, ordering, waste, and inventory control
  • Manages food and labor costs
  • Specs/requisitions/orders food and kitchen supplies
  • Ensures safety standards are met and that staff receive Food Safe training
  • Other duties as required

Human Resources:

  • Leads, motivates, and develops a large staff
  • Radiates energy and charisma that rubs off on the team. Teaches resourcefulness, professionalism, and leadership.
  • Recruits and hires kitchen staff, schedules staff, and supervises their activities; instructs cooks in all aspects of food preparation
  • Maintains a competent and motivated team environment by effective employee selection and training
  • Facilitates achievement of performance goals and maximizes staff retention opportunities

Finance and Administration:

  • Assists in development of annual plan and monitors budget daily
  • Develops and implements short
- term tactics and long-term strategies to maximize efficiency, profits, and evolving food & beverage requirements

  • Participates in public relation programs and community events
  • Assists in the coordination of special events
  • Ensures that all kitchen equipment is in good working order
  • Actively participates in all Food & Beverage related meeting

Requirements:

  • 35 years' leadership experience in a high volume, multioutlet food service kitchens
  • Experience supervising kitchen, staff, and food planning in large scale establishments, preferably in the tourism industry
  • Red seal certification or Certified Chef de Cuisine (CCC)
  • Experience managing labour and analyzing financial reports
  • Experience with budget preparation and management; food costing, sourcing, and labour management
  • Excellent knowledge of inventory controls and menu creation
  • Ability to delegate, set expectations, and monitor progress of all direct reports
  • Ability to identify issues and implement creative and strategic solutions
  • Ability to plan, organize, develop, implement, and interpret goals, objectives, and policies
  • Valid Food Safe 2 (required) and Serving it Right (preferred)
  • Proficiency in Microsoft Office Suite
  • Ability to work flexible shifts depending on business and seasonal needs
  • Play Safe. Team Driven. Make a Difference. Sustainability. Pushing Boundaries
Compensation and Benefits

  • Dependant on experience
All positions are eligible for the following benefits and perks:

  • Free Seasonal Access Pass
  • Discounts at the resort's restaura