Executive Chef

**THE OPPORTUNITY**:
EXECUTIVE CHEF

REPORTS TO GENERAL MANAGER

**THE COMPANY**:
Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations.

Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity, and a curiosity to challenge the status quo.

With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.

At InnVest, our mission is simple - to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

**ABOUT HOLIDAY INN KINGSTON WATERFRONT**:
Currently undergoing a multimillion-dollar renovation, this iconic downtown Kingston Waterfront Hotel will see a complete transformation - guestroom upgrades shifting to upscale contemporary lines, modernization and repositioning of the dining experience both inside and on the patio - the only waterfront restaurant in the city Public areas and event spaces will see significant changes to enhance the overall guest experience.

**THE ROLE**:
The Executive Chef will be responsible for all facets of the culinary operation, including but not limited to food preparation and quality, physical maintenance and inventory functions, all while ensuring hotel quality standards and revenue goals are met and food and supply costs are controlled. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

**ACTIVITIES**:
The duties of the Executive Chef include, but are not limited to the following:

- Innovate and create new recipes, methods and presentations to remain current with trends.
- Work with local media and social influencers to promote the hotel and the restaurant.
- Manage all aspects of the kitchen including operational, quality and administrative functions.
- Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
- Educate and train team members in compliance with brand standards, service behaviors and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties.
- Manage the daily duties and responsibilities of the stewarding team.
- Maintain a clean and sanitary work environment, helping ensure the health and safety of guests and associates.
- Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
- Solicit guest feedback, develop menus, and improve food and presentation quality.
- Assist with addressing customer questions and issues relating to kitchen services.
- Ensure that all menu items are prepared and presented according to established recipes and standards.
- Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends.
- Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
- Monitor and control food costs as per company standards.
- Responsible for completing month end inventory.
- Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
- Ensure food costs, operational, and labour costs are in line with budget and revenues.
- Adhere to governmental regulations as well as brand standards and hotel/ company policies and procedures.
- Other duties as assigned by Management.
**COMPETENCIES WE ARE SEEKING**:

- Completion of a degree or certificate in culinary arts and five (5) years of combined experience as an accomplished Executive Chef and/or senior supervisory roles (Exec Sous/Sous Chef)
- Red Seal or equivalent certified
- Excellent Kitchen management skills with strong supervisory skills
- Excellent co