Executive Chef

Overview

The Executive Chef will have the exciting opportunity to open a brand new concept near Victoria, BC. The Executive Chef should be the primary source for inspirational leadership and passion for culinary excellence. Driving the businesses forward while overseeing a wide range of daily activities ranging from day-to-day kitchen operations to menu creation, the Executive Chef is ultimately responsible for leading all culinary programs towards financial success while upholding the individual brand image and values for each venue.
The Executive Chef must set the exemplary standard of execution for their staff by ensuring effective purchasing and inventory controls are in place and followed, whilst maintaining all operational budgets. The Executive Chef is also responsible for ensuring that the businesses consistently deliver high-quality food products, as well as leading the vision for an exceptional guest experience by role modeling the expectations set for them by the brand model.

**Executive Chef Key Roles**:

- Be enthusiastic, energetic and demonstrate a genuine positive demeanor while motivating and leading the team.
- Manage and oversee the culinary operations through action with a presence on the cooking line through the service periods as well as plan, coordinate, execute, supervise and evaluate all activities in each outlet
- Achieve excellence by maximising profitability, while meeting or exceeding planned objectives for revenue, food cost and labour costs.
- Ensure inventory management is conducted through bi-weekly food inventory and cost reporting
- Create a fiscally responsible team, through training, coaching, education and development
- Core and feature menu creation and presentation with the full development of recipe methods and costing
- Ensure accurate recipe adherence by portion control of all food production, as well as ensuring that all food is produced in a timely and efficient manner and meets the concept’s standards for taste, quality, and appearance
- Oversee all ordering, vendor pricing and negotiate best price available
- Culinary execution and training with a focus on exemplary culinary standards from top-down
- Works with the entire management team to ensure a working environment that is both inclusive and collaborative with team members at levels promoting a culture of development from within

**Competencies**:

- Leadership: mentor, train and coach a large team, striving for retention, development and internal promotion of team members.
- Proactive Planning: manage and maintain appropriate inventory levels for food and operational supplies. Develops and maintains budgets, forecasts and COGS.
- Dedication for Excellent Guest Experience: provides exemplary guest service and builds relationships with guests to set the standard for employees.
- Genuine Passion: real desire to make other people’s dining experiences special. Encouraging and instilling a passion for all things culinary in the kitchen team whilst keeping artistic flair alive.
- Time Management: effectively manages time to achieve business goals while satisfying the guest service needs.
- Communication: Provides clean, open, and consistent communication with the management and staff. Actively listens and receives feedback.
- Problem solving: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected.
- Consistency: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests.
- Business awareness: Knows how to read a P&L and understands what contributes to each section. Understands how to impact the costs and manage expenses.

Skills - Experience - Education
- Minimum of 5 years of Food and Beverage management experience
- Minimum 2 years at an Executive Chef or Kitchen Manager level
- Experience in hotel environment considered an asset
- Experience in a new restaurant opening considered an asset
- Red Seal Certification consider an asset
- Culinary Diploma considered an asset
- Breakfast cooking considered an Asset
- Baking proficiency considered an Asset
- Proficient computer skills including but not limited to: POS, inventory software, excel and word
- Excellent listening, comprehension and communication skills
- Food Safety Course and W.H.M.I.S.
- Must be able to carry and lift items weighing 25lbs, must be able to stoop and bend
- Must be able to stand and move for extended periods of time to continuously perform essential job functions
- Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs