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Executive Chef

2 months ago

Thunder Bay, Ontario, Canada Silver Hotel Group Full time

Job Summary

We are seeking a highly skilled and experienced General Cook 1 to join our culinary team at the Silver Hotel Group. As a key member of our kitchen team, you will be responsible for leading daily operations, ensuring exceptional guest experiences, and maintaining high standards of food quality and presentation.

Key Responsibilities

  • Organize and execute daily BEOs, ensuring timely preparation and production of all menu items.
  • Provide quality control and timely production of all food preparation, maintaining high standards of presentation and quality.
  • Responsible for basic mise en place, preparation, cooking, quality, quantity, presentation, and fast service of all items, including sauces, vegetables, and farinaceous products.
  • Assist with duties such as ordering, inventory, costing, waste control, and training.
  • Experienced in the operation of all kitchen equipment.
  • Strong knowledge of preparation, roasting, grilling, poaching, and frying of meat, poultry, fish, and vegetable products.
  • Prepare dishes for guests with food allergies or intolerances, or special requests.
  • Assist the Chef in financial controls, ensuring good productivity and reducing wastage through monitoring production.
  • Consult daily with the Chef concerning menus, specials, banquets, special events, and quantities to be produced and served.
  • Able to prepare and cook full-course meals, individual dishes, and other food items independently or as part of a team.
  • Ensure timely, high-quality service is achieved, and prep levels are met and ready for the next service.
  • Takes a leading role in ensuring that fridges are organized, product is rotated, storerooms are cleaned, and the dish area is organized.
  • Demonstrates leadership by setting an example to fellow associates in terms of job competence, organization, knowledge, and professionalism.
  • Identify and communicate any problems or areas of concern that arise and immediately report them to the Chef or Sous Chef.
  • Ensures the cleanliness and functioning of the kitchen working areas, including equipment and utensils.
  • Knowledge of specialized cooking equipment and food safety practices.
  • Experience in fast-paced kitchen environments, able to multitask.
  • Ability to react quickly and adapt to different situations.
  • Experience in high-volume prep.
  • Flexibility in working different areas of a hospitality kitchen, including banquet functions, prep, line cook, fine dining, pastry, hot and cold sides.
  • Respond to all guest inquiries, requests, and concerns, ensuring 100% guest satisfaction.
  • Conduct on-the-job training to new associates as required.
  • Maintain a friendly, professional, and productive working relationship with co-workers and management from all departments.
  • Understand and apply all hotel safety and security procedures to maintain a secure and safe work environment for associates and guests.
  • Understand and comply with all health and safety rules, regulations, and laws.
  • Report unsafe acts or hazardous conditions, report all workplace incidents/accidents or near misses.
  • Ensures all Personal Protective Equipment is worn as required.
  • Attend and participate in all staff meetings.
  • Cooperate with all supporting departments to ensure a seamless experience for our guests.

Environmental Factors

  • Hotel and hospitality kitchen environment.
  • Work varying shifts, including mornings, afternoons, evenings, weekends, and holidays.
  • Working in a busy hotel kitchen environment.
  • Prolonged periods of standing and/or walking during peak operation periods.
  • Moderate to heavy level of physical effort.
  • A fast-paced and ever-evolving industry with high demands to perform.
  • Frequent use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.
  • High level of sensory attention: sight and hearing.
  • Manual dexterity required to use kitchen equipment.
  • Interacts and communicates with hotel teams and public.
  • Physical demands include, but are not limited to, walking, standing, reaching, pulling, pushing, and lifting up to 40 lbs frequently.
  • Must be able to move, lift, carry, and place objects weighing less than or equal to 30 lbs without assistance, and in excess of 30 lbs with assistance.
  • Stand, or walk for prolonged periods across an entire work shift.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
  • High level of sensory attention: sight and hearing.
  • Interacts and communicates with hotel teams and public.
  • Wears a uniform and able to represent a defined and high grooming standard.

Requirements

  • Minimum 5 years of kitchen/catering experience, hotel environment preferred.
  • Minimum 5 years culinary experience, including minimum of 3 years short-order experience or completion of post-secondary culinary program.
  • Excellent communication skills.
  • Passion for creating exceptional guest experiences.
  • Must be detail-oriented with the ability to prioritize, organize, and multitask.
  • Proven time management skills and ability to work under pressure.
  • Thrives in a fast-paced environment, maintaining composure and objectivity with guests and team members.
  • Available to work nights, weekends, and/or holidays as required.
  • Must be legally authorized to work in Canada.
  • Current Food Safe Certification.

Salary Range

$20.17/hour