Executive Chef

**Duties & Responsibilities**:

- Planning all new menus complete with product testing, costing and equipment budgets to ensure the highest quality and maximized F&B revenues with Food Service Manager and GM approval.
- Monitoring the state of all F&B equipment and repair as needed or bring in the proper maintenance personnel, or the procurement of any food service equipment needed for the future with Food Service Manager and GM approval.
- Lead purchaser of all Food Service product inventories and primary supplier contact for all rebates, service issues and product procurement.
- Receive orders with other staff, check quality and ensure proper storage and rotation.
- Develop and implement an allergen policy and train and monitor delivery.
- Manage the daily Back of House operations for all Food & Beverage outlets in the park. This includes but is not limited to, food safety, product quality, cost controls and outlet cleanliness.Lead the training of all the BOH Food Service staff including all manuals and standard operating procedures. Work with the Food Services Manage to manage department inventory and cost of goods through regular inventory counts, accurate ordering of supplies and consistent waste control.
- Assist with the development and implementation of standard operating procedures, product changes and new park additions related to Food Services.
- Work with the Food Services Manager to ensure that all financial (invoices, reports, bills etc.) and personnel/payroll related administrative duties are completed accurately, on time.
- Assists in the development of annual budgets in relation to the Food & Beverage department.

**Qualifications and Requirements**:

- Minimum 4 years previous experience as an Executive Chef or Sous Chef.
- Post-secondary diploma or certification in Culinary Arts or related field
- Proficient in the following aspects of restaurant functions: Planning, preparation, purchasing, sanitation and people management.
- Proficiency working with Electronic Inventory Management Systems
- Excellent communication skills and the ability to lead and supervise a team of 20 or more employees.Highly self-motivated with the ability to work independently to drive results
- Demonstrated experience in the analysis and interpretation of departmental sales data, and the ability to develop reports and make recommendations from the results of the studies.
- Proven experience meeting timelines and seasonal influxes in workload.

**Job Types**: Full-time, Permanent

**Salary**: $54,000.00-$60,000.00 per year

**Benefits**:

- Dental care
- Life insurance

Schedule:

- Day shift

Supplemental pay types:

- Bonus pay

Ability to commute/relocate:

- Bracebridge, ON: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 4 years (required)

Licence/Certification:

- Post Secondary Diploma or Certification in Culinary (required)

Work Location: One location

Application deadline: 2023-03-06
Expected start date: 2023-04-01