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Executive Chef
2 months ago
We are seeking an experienced and skilled Executive Chef to join our team at the Mississaugua Golf & Country Club. As a key member of our culinary team, you will be responsible for the daily execution of a la carte and banquet services, ensuring that all recipes, food preparation techniques, and presentation meet our high standards and commitment to quality.
Key Responsibilities- Execute proper production of roasts, sauces, stocks, vegetable, pastas, farinaceous products, dessert items, and required meat butchering.
- Prepare cold and hot meals, including menu items and banquet/event orders for restaurant, event/function, and banquet dining.
- Develop and maintain a thorough knowledge of the weekly Banquet Event Orders (BEOs) to organize work schedules and delegate tasks accordingly.
- Be aware of all BEOs or members with special requirements, noting food allergy concerns and preparing foods to meet specific needs.
- Must be familiar with all menu items, ingredients, and methods of preparation, following recipe specifications as instructed by the Executive Chef or Sous Chef(s).
- Ensure food quality and staff adherence to recipe guidelines, preparing dishes to specification and in a high-quality and time-efficient manner.
- Follow plating guidelines as described in the Menu information Sheets.
- Be flexible with cooking in various locations within the Club, including on-course food stations.
- Provide input on menu design and content, including daily specials.
- Provide coaching and mentorship to junior staff.
- Control food costs by following proper storage procedures, standardized recipes, and waste control procedures, always using the FIFO system.
- Receive products and ensure that items and prices are accurate, properly storing the items in their required places.
- Maintain the cleanliness and organization of the kitchen area, freezer/fridges, kitchen equipment, counters, and storage areas.
- Follow all Health & Safety policies and procedures and sanitation standards.
- Perform other duties and tasks as instructed by the Executive Chef or their designate.
- 3-4 years' experience leading an upscale restaurant service line.
- Red Seal Certification is an asset, completion of a proper apprenticeship is preferred.
- Experience with menu development, including daily specials.
- Coaching skills with experience training and supervising team members.
- Experience in a private Club environment is a definite asset.
- Food Safe Certification.
- Experience in banquet, a-la-carte, and catering environments.
- Must be able to communicate clearly with managers, kitchen, and dining room personnel.
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 13 hours).
- Must be able to follow printed recipes and plate specifications.
- Experience in a fast-paced, upscale restaurant.
- Banquet experience is an asset.
- Strong work ethic, ability to establish work priorities, train, and motivate coworkers.
- Working knowledge and training on all health & safety standards and sanitation standards, i.e., Food Safe, WHMIS, Health and Safety Policies, food-handling techniques.
- Highly organized with a strong focus and commitment to quality.
- Contribute to a positive work environment and demonstrate a positive attitude.
- Excellent culinary tastes and artistic flair for creating unique recipes and appealing dish presentation.
- Work in an efficient manner while managing multiple tasks and priorities.
- Consultative skills for identifying and communicating continuous improvement opportunities.
- Flexibility to adapt to changing demands.
- Excellent communication, interpersonal, and problem-solving skills.
- Ability to build and maintain excellent relationships with diverse people, including kitchen and dining staff.
- Ability to respond quickly to issues and make effective decisions under pressure.
