Executive Chef

2 months ago

Vancouver, Canada Real Talk Group Full time

We’re partnered with a national energy provider that is seeking an **Executive Chef **based in Northern, B.C. to work on a rotational basis. This is a full-time long term employee position. This is an opportunity work on one of Canada’s largest renewable energy projects for a nationally recognizable energy provider. This is a rotational position working 18 days on and 10 days off schedule. Flights and accommodation provided.

The Lodge consists of over 2,000 rooms with ensuites, dining, lounge, gymnasium, movie theatre, salon and medical clinic. Reporting to the Facility Director, as **Executive Chef **, you will direct the overall operation of food preparation, production and control for all food outlets and banquet facilities.

**Description**:

- Responsible for offering fresh & seasonal, safe, quality, variety, and appetizing meals to the guests.
- Adhere to all company health and safety and emergency response plans (ERP) responsibilities and commitment
- Adjust to changes within the marketplace and to the requirements of the guests.
- Use effective market research and resources to develop new products, standards striving for improvements and improving guest comments scores and comments.
- Responsible for maintaining the effective and productivity of the quality of food products and ensuring consistency in food delivery service and standards.
- Controls and anticipates market / guests demands and ensures profits and expenses are within the company’s guidelines and budget forecasts.
- Set standards through recipe cards, recipes, procedures, photos, and other forms ensuring that the highest of standards are maintained and consistent.
- Provides support and guidance as a specialist to the culinary field to the Executive Committee, Food & Beverage Manager and to their team.
- Work in support of achieving team goals, guest’s expectations and measures effectiveness through a wide variety of measuring points.
- Responsible for the selection, employee confirmation, Red Seal guidance and the training and development of the employees within the food and beverage department.
- Ensures that all Health & Sanitation inspections, HACCP and similar practices are met consistently daily and that procedures are in place to maintain a Safe, Healthy positive working environment.
- Participate in long range planning to reach goals, targets, objectives and standards of property.
- Participate, support and make recommendations for ongoing property programs with a continuous improvement in networking, market development and cuisine trends.
- Mentor and support individuals within the team to ensure their progression and professionalism.
- Train & develop employees with concrete, documented training sessions advance and mentoring of the employees.
- Support, direct and assist with individuals attaining their Red Seal Chefs Certificate and promote and participate in the Apprenticeship Program

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