Executive Chef

**Basic Purpose**

The Executive Chef is responsible for all aspects of managing kitchen operations. The Executive Chef will manage, train, and recruit a qualified team of culinary professionals; prepare menu and buffet items and dishes, reduce food costs; work and liaise with other Canad Inns staff and management and suppliers to ensure exceptional guest service for all events

**Key Accountabilities / Responsibilities**:
¨ Participates in the development of business strategies for kitchen which are aligned with the overall objectives of the hotel

¨ Develops and implements business strategies for department

¨ Monitors status regularly and adjusts strategies as appropriate

¨ **Ensures the highest quality of product within cost constraints by managing and overseeing food preparation**

¨ monitors all produce and meat for freshness

¨ Ensures adherence to Canad Inns standards of food quality, recipes and preparation

¨ Suggests daily choice items that incorporate seasonal or special order ingredients

¨ Inspects and ensures the proper set up and readiness of each item on menus

¨ Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food

¨ Supervises proper storage of unused food to minimize waste and maximize quality

¨ Coordinates service with restaurant and banquet operations

¨ Daily review of banquet contracts and function organization

¨ Assesses needs and produces action plans and task lists for subordinates.

¨ **Manages the daily operation of the kitchen**

¨ Coordinates the inventory, purchasing and disbursement of all supplies

¨ Ensures that proper sanitation practices are followed

¨ Assures proper staffing and adequate supplies for all stations

¨ Prepares reports summarizing Food & Beverage profitability, labour controls

¨ Direct liaison between Corporate Chef & Kitchen staff

¨ Preparation of trial dinners including procedures to be followed

¨ Performs other duties as required to include duties of subordinates

¨ **Monitors and proactively responds to the local marketplace**

¨ Keeps current with local competition

¨ **Develops and implements strategies and practices which support employee engagement**

¨ Provides employees with the orientation and training needed to understand expectations and perform job responsibilities

¨ Communicates performance expectations and provides employees with on-going feedback

¨ Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential

¨ **Creates 100% guest satisfaction by providing employees with the training and resources they need to maximize employee engagement and deliver Canad Four Star Service and teamwork**

¨ Communicates and reinforces the vision for Canad Four Star Service to employees

¨ Ensures that employees provide Canad Four Star Service and teamwork on an ongoing basis

¨ Seeks opportunities to improve the guest experience by seeking feedback and reviewing management reports and developing strategies to improve department and hotel services

¨ Provides employees with the tools, training and environment they need to deliver Canad Four Star Service and teamwork

**Requirements**:

- Experience as Chef/Sous for a minimum of five years
- Post-Secondary education in Culinary Arts
- Effective oral and written communication skills.
- Excellent organizational skills and ability to lead
- Must be able to identify and resolve problems in a timely manner

**Job Types**: Full-time, Permanent

**Salary**: $45,000.00-$65,000.00 per year

**Benefits**:

- Company pension
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- RRSP match
- Store discount
- Tuition reimbursement
- Vision care
- Wellness program

Schedule:

- 8 hour shift
- Holidays

Supplemental pay types:

- Bonus pay
- Overtime pay

Ability to commute/relocate:

- Winnipeg, MB: reliably commute or plan to relocate before starting work (required)