Executive Chef Novotel Toronto

1 month ago

Toronto, Canada Silver Hotel Group Full time

**Executive Chef _ **Novotel Toronto**

We are currently recruiting for an **Executive Chef **This role is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the restaurant, banquets and other F&B facilities, resulting in outstanding guest satisfaction. This role is responsible for the ongoing day-to-day leadership of the culinary department, which includes Culinary Leaders, Cooks and Stewards. In collaboration with the General Manager and Director of Food & Beverage, the role will also help lead and manage the execution of the Food & Beverage vision for the Hotel. Along with being in tune with current food and beverage trends, the role requires a leader who is passionate, creative and brings strong food and beverage presentation skills.

**What We Offer**
- Work with like-minded team members who are passionate about their work and keep things fun, every day
- Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)
- A fast-paced environment in an exciting industry, where you get the chance to meet people from all over the world. It’s a good place to be right now
- RRSP Matching Program
- Education Reimbursement for you (and your children)
- Annual Wellness Credit
- Team Member Referral Program
- Leadership Development
- Team Building Events
- Culture of Recognition Program
- Hotel Stay Discounts

**Key Responsibilities**
- Oversee the day-to-day leadership of the Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching.
- Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of the vision.
- Consistently display exceptional leadership by providing a positive work environment, counselling team members as appropriate and demonstrating a dedicated and professional approach to managing a team.
- Oversee and manage food and labour costs and controls, including menu costing and productivity controls.
- Responsible for ensuring the purchasing of all required items for the kitchen and that costs are managed accordingly, with Silver Hotel Group corporate purchasing guidelines.
- Develop, cost and implement menus, training programs and SOPs for the Kitchen team.
- Identify and resolve all guest concerns/complaints to ensure the brand promise is delivered; coach and empower team members to do the same.
- Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
- Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
- Demonstrate a high level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences.
- Facilitate regular team meetings in order to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
- Recruit, hire, train, mentor and supervise Kitchen team members with a focus on growth and development.
- Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
- Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wear personal protective equipment required, and participate in the fire safety plan.
- Ensure that the well-being of our guests and team members is always the priority.
- Perform other duties as assigned including assisting team members with their roles during peak periods.
- Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
- Supervision of weekly payroll administration.
- Attend meetings and training sessions as required.
- Perform other reasonable job duties as requested by the reporting manager.

**What we are looking for...**
- 3-5 years’ experience as Executive Chef; 4-5 years as Executive Sous Chef within a full-service hotel environment.
- University or College diploma in a culinary or hospitality field, with preference given to individuals who are ‘Red Seal’ certified.
- Brings a hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
- Proven experience in menu and service design.
- Experience working in a unionized environment is a definite asset.
- Strong computer skills, and a knowledge of Microsoft Office and Hotel Property Management Systems is essential.
- Organized, results orientated, proven

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