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Culinary Operations Director
3 months ago
Position Overview
The Culinary Operations Director is accountable to the Regional Vice President, BC Metro, for achieving departmental and organizational objectives. This leadership position is responsible for overseeing the daily functions of the Culinary Division. Key responsibilities include upholding product and service excellence in accordance with brand expectations, ensuring efficient kitchen operations, and fostering a positive environment for Team Members. With a robust background in culinary leadership and hospitality, this individual will consistently provide outstanding dining experiences and ensure guest satisfaction. They will uphold the Company's policies and procedures, inspire and lead by example, and support Great Canadian's commitment to a learning culture while creating a safe and inclusive workplace for all staff.
Primary Responsibilities
Maintains brand standards and achieves key performance indicators and financial objectives for the culinary division. Provides guidance, direction, and mentorship to the culinary team. Develops and updates policies and procedures to enhance quality and reflect contemporary techniques, equipment, and terminology. Creates standard recipes and methods to ensure exceptional food preparation and presentation. Prepares necessary financial data for budgeting; forecasts annual food, labor, and other expenses while monitoring actual results. Ensures optimal staffing levels for maximum productivity and high-quality standards; manages food and payroll costs to maximize profitability. Offers training and professional development opportunities for all kitchen personnel. Evaluates products to ensure quality, pricing, and related standards are consistently met. Maintains high standards of sanitation, cleanliness, and safety across all kitchen areas at all times. Participates in food and beverage staff and management meetings as required. Ensures compliance with licensing laws, health and safety regulations, and other statutory requirements. Performs additional duties as assigned.Education and Experience Requirements
Minimum of 3 years' experience as an Executive Chef or Executive Sous Chef. Post-secondary education in culinary management or a suitable combination of education and experience is preferred. Red Seal certification is required. Proven ability to lead by example and mentor team members. Experience in hotel and/or multi-outlet environments is preferred. Skilled in developing new culinary concepts. Experience with premium banquet services. Proficient in managing multi-concept culinary operations, including QSR, Banquets, Room Service, Buffet, Casual Dining, and Fine Dining. Level 1 and Level 2 Food Safe Certification is required. Knowledge of Optimum Control is an asset. Strong written and verbal communication skills are essential. Proficient in MS Office applications. Ability to lead a team by motivating, developing, and celebrating team successes. High level of integrity and honesty is essential. Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail. Strong interpersonal skills and organizational abilities to effectively manage time and work independently. Strong customer service orientation is required. Capable of achieving and exceeding internal and external customer expectations through effective communication. Commitment to continuous learning and development of knowledge regarding products and services to provide exceptional guest experiences. Willingness to learn and develop new skills for personal and professional growth. Embodies the values of Great Canadian Entertainment: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship. Passionate about delivering Great Experiences and Memories to both internal and external guests in the pursuit of service excellence.