Executive Chef

1 month ago

Saskatoon, Saskatchewan, Canada Heritage Inn Hotel Full time

Job Summary:

The Heritage Inn Hotel is seeking a highly skilled and experienced Executive Chef to lead our culinary team. As a key member of our management team, you will be responsible for overseeing all aspects of food preparation and presentation, ensuring high-quality dishes that meet our guests' expectations.

Key Responsibilities:

  • Manage and supervise a team of cooks and kitchen staff to ensure efficient and effective food preparation and service.
  • Develop and implement menus that showcase our hotel's culinary expertise and appeal to a wide range of tastes and dietary preferences.
  • Source and procure high-quality ingredients and supplies to maintain the highest standards of food quality and presentation.
  • Monitor and control food costs, labor costs, and inventory levels to ensure profitability and efficiency.
  • Ensure compliance with health and safety regulations, food safety standards, and quality control procedures.
  • Collaborate with our events team to develop and execute customized menus for conferences, weddings, and other special events.
  • Stay up-to-date with culinary trends, techniques, and innovations to continuously improve our menu offerings and service standards.
  • Develop and implement training programs for kitchen staff to enhance their skills and knowledge.
  • Conduct regular kitchen inspections to ensure cleanliness, organization, and adherence to health and safety standards.
  • Work closely with our front-of-house team to ensure seamless service and high guest satisfaction.
  • Manage kitchen inventory, supplies, and equipment to optimize efficiency and minimize waste.
  • Develop and implement strategies to improve kitchen efficiency, productivity, and profitability.
  • Collaborate with our management team to develop and implement business strategies and initiatives.
  • Ensure accurate and timely reporting of kitchen performance, including sales, labor costs, and inventory levels.

Requirements:

  • 3-4 years of experience in a supervisory role in the hotel or restaurant industry.
  • Proven track record of success in managing kitchen operations, including menu development, food cost control, and labor management.
  • Strong leadership and communication skills, with the ability to motivate and inspire a team.
  • Excellent culinary skills, with a deep understanding of food preparation, presentation, and safety standards.
  • Knowledge of food safety regulations, health and safety protocols, and quality control procedures.
  • Ability to work effectively in a fast-paced environment, with a high level of attention to detail and organizational skills.
  • Strong analytical and problem-solving skills, with the ability to interpret data and make informed decisions.
  • Proficiency in computer software, including point-of-sale systems, inventory management, and other relevant tools.
  • Red Seal Certification or equivalent is an asset.
  • SK Food Safe Certificate is required.

What We Offer:

  • A competitive salary and benefits package.
  • A dynamic and supportive work environment.
  • Opportunities for professional growth and development.
  • A comprehensive training program.
  • A collaborative and motivated team.

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