Executive Chef

**MINERS’ BAY LODGE**

Miners’ Bay Lodge thrives as a family resort in Haliburton County, protecting the traditions established by the Wunker family over 80 years and preserving the Miners’ Bay Experience for future generations. The Executive Chef will work as a key member of the senior management team, embody, and live out our core values of Hospitality, Family, Community, and Integrity.

Miners’ Bay Lodge’s goal is to offer a safe, comfortable, relaxing vacation for families that create memories to last a lifetime.

**JOB OVERVIEW**

The Executive Chef is responsible for the management of all aspects of the culinary team, in accordance with Miners’ Bay Lodge standards. They will directly supervise a team of 5-10 seasonal employees working within the kitchen, and collaborate with the Dining Room Manager and their serving staff to ensure that quality and industry service standards are met. They will implement and maintain a service and management philosophy, which serves as a guide to respective staff.

The Executive Chef will create and maintain a culinary experience for our Restaurant, Store, Tea Room, Lunchtime Dining and any other food and beverage operations. This individual will implement processes and controls to help food services meet and exceed their financial, customer service, and quality goals. The Executive Chef will provide a safe and structured work environment by adhering to and enforcing all policies of Miners’ Bay Lodge.

**ESSENTIAL DUTIES & RESPONSIBILITIES**

**_FOOD SERVICES TO SUPPORT LODGE OPERATIONS _**
- Establish and recommend for approval the budget and pricing for all food and beverage products. Establish appropriate margins to ensure profitable food services in all areas.
- Work jointly with Guest Services Manager or delegate for store inventory as not all items fall under the accountability of the Executive Chef; accountability may include dairy and bread products.
- Prepare and maintain adequate stock of homemade food products for sale in the Miners’ Bay Lodge Store.
- Responsible to ensure all food and beverage supplies are ordered accurately and within the schedule set by the General Manager. Ensure adequate inventory reporting and stock on hand when required and manage oversupply and waste based on shelf life and forecasted needs.
- Track and report on revenue against budget.
- Recommend, concept, design and cost/price menus to achieve budgeted margins for all culinary operations (including special events like weddings or conferences) for review and approval by the General Manager. Changes to accepted menus must be approved by the General Manager.
- Prepare and/or review weekly work schedules in accordance with staffing guides & labor forecasts. Work to adjust schedules throughout the week to meet business demands and maximize productivity levels.
- Develop and maintain processes, training programs, and documentation. Includes menu binders that identify ingredients, potential allergens, process for avoiding cross contamination with allergies, WHIMS books, daily and weekly cleaning lists/sign-offs, opening and closing procedures, etc.). Processes and procedures relate to all food service facilities including kitchen facilities and all storage areas including but not limited to freezers.
- Ensure that a menu guide is available to all servers’ guests that clearly identifies allergens that can be presented to guests upon request.
- Responsible for meeting guest needs (prepared products in the store, lunch options, modification for guest needs/requests (for example an allergy to something in a standard sauce that is used does not mean you deliver that meal without sauce: it means you make something acceptable to the guest)
- Responsible to develop a feedback form for guests and staff (ex: What did a guest request that we couldn’t satisfy? What was the most favourite meal? What was the least favourite meal?). To be collected, summarized, and presented to the General Manager to be reviewed on a weekly basis.
- Responsible for food standards/health and safety for all food and dining related items on the property. Includes food storage in the kitchen and store.
- Accountable for ensuring compliance with all processes and standards.
- Responsible to clean and maintain all equipment to support food service operations.
- Improve and maintain supplier relationships including growing local relationships to increase the amount of locally sourced fresh products in the food service operations. Where possible and economically viable all products should be sourced through local suppliers including but not limited to Minden Fruit and Vegetable, local farmers and distributors etc. The Executive Chef is to create and maintain strong local relationships, negotiate supply relationships and be engaged in the local business community.
- Submit annual request at the end of current season to General Manager for additional kitchen equipment/tools for the following season for appro