Executive Chef

1 week ago

Calgary, Alberta, Canada Cash & Ace Casinos Full time

Executive Chef Job Summary:


The Executive Chef is part of the Management Team of Cash and Ace Casinos reporting to the Food and Beverage Director.


The Executive Chef will own, lead, and oversee daily commissary kitchen operations, all food departments full service - quick service, buffet, banquets and grab and go etc., fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce both short-term and long-term profitability.


Will develop and provide excellent leadership to a team and staff focused on delivering a high level of food service that meets or exceed guest expectations.

Lead the development of annual operating and capital budgets in the areas and be a key part of the strategic planning process for continuous success in all reporting areas.


The Executive Chef will deliver exceptional experiences in all that we do and will constantly aspire to create a second home environment for our guests.

The Executive Chef will assist the Asian Culinary Chef, Executive Sous Chef, and sous chefs with Scheduling, menu costing, menu developing, recipe creation, invoice imputing, and kitchen management etc.


Summary of Responsibilities:

  • Ensure service excellence in the execution and preparation of all food products served
  • Build relationships with members and employees
  • Show innovation in all areas of food and beverage operations
  • Ensure adherence to specific area operating policies, programs and/or procedures which shall be consistent with the Cash and Ace Casinos general policies
  • Works closely with the Food and Beverage Manager to create synergies and programs between departments
  • Attend management meetings, department meetings, inhouse training programs and other meetings as required
  • Effectively address members concerns and complaints
  • Effectively address staff concerns and complaints
  • Development of a very good understanding of the needs of the membership for dining requirements and executes plans accordingly
  • Organize and conduct employee training programs
  • Coordinate scheduling, inventory and ordering
  • Oversee kitchen staff to ensure quality, speed and consistency of food on the line.
  • Plan and implement specials with the Chef de Partie, Asian Culinary Chef, Executive Sous Chef, and sous chefs
  • Implement staff performance management
  • Ensures the physical areas are well appointed, clean and maintained

Qualifications:

  • A proven track record, with minimum of 5 years in an Executive Chef, Restaurant Chef or Executive Sous Chef capacity.
  • Experience in the delivery of high volume dining.
  • Minimum of interprovincial red Seal or equivalent cooking diploma or certificate in or relevant field.
  • Excellent communication and writing skills.
  • Strong leadership skills.
  • A team player who can lead, organize, engage and train staff effectively.
  • High standards of ethics, honesty, and integrity
  • Ability to influence progress through cooperation, conflict resolution, and facilitation.
  • Innovative approach through critical thinking, collaboration, and evaluation of programs and services.
  • Strong organizational skills.
  • Excellent member service and interpersonal
  • Knowledge in various computer software.
  • Reliable transportation is required as there is no public transportation to our location

Physical Aspects of Position (include but are not limited to):

  • Constant standing and walking throughout shift.
  • Frequent lifting and carrying up to 30 lbs.
  • Occasional kneeling, pushing, pulling.
  • Occasional ascending or descending ladders, stairs, and ramps

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