Executive Chef

**Position**: Executive Chef

**Department**: Food & Beverage

**Responsible to**: General Manager/VP of Operations

**Effective Date**: Open

**Position Summary**

**Key Responsibilities**
- Oversee the day-to-day leadership of Events, Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
- Must have passion and dedication to the art of cooking.
- Previous experience creating and implementing SOP’s and checklists.
- While the position reports directly to the Hotel General Manager, there is a strong working relationship with the VP of Operations.
- Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
- Lead a team to maintain a clean and safe BOH.
- Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
- Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
- Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
- Recruit, hire, train, mentor and supervise food & beverage team members with a focus on growth and development.
- Responsible for ensuring the purchasing of all required items for the Kitchen is taken care of and that costs are managed accordingly.
- Purchase, manage and oversee all Kitchen inventory and processes.
- Develop, cost and implement menus, training programs and SOP’s for the Kitchen team.
- Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
- Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
- Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
- Ensure compliance with all food handling and sanitation standards are consistently maintained.
- Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; coach and empower team members to do the same.
- Understand and comply with all health and safety rules, regulations, and laws.  Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
- Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wearing all Personal Protective Equipment required, and participation in fire safety plan.
- Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
- Supervision of weekly payroll administration.
- Attend meetings and training as required.
- Perform other reasonable job duties as requested by the General Manager.

**Environmental Factors**
- Work varying shifts (morning, afternoon, evening, weekends, and holidays), overtime as required.
- Working in a shared office space(s).
- Attendance at regular meetings with various Hotel teams and company leaders.
- Prolonged periods of standing and/or walking during peak operation periods.
- Light to heavy level of physical effort.
- A fast paced and ever-evolving industry with high demands to perform.
- Swift strategic thinking while under pressure to execute project strategies.
- Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

**Requirements**:

- 3-5 years’ experience as Executive Chef; 4-5 years as Executive Sous Chef within a full-service hotel environment.
- University or College diploma in a culinary or hospitality field preferred.
- Preference given to Red Seal Certification.
- Previous experience overseeing multiple restaurants and events considered an asset.
- Brings a hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
- Proven experience in menu and service design.
- Experience working in unionized environment is a definite asset.
- Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
- Organized, results orientated, proven time management skills and ability to work under pressure.
- Proven experience motivating and inspiring a team to achieve strong performance results.
- Demonstrates strong leadership, team, communication, and coaching skills.
- Strong problem solving and creative thinking skills.
- Thrives in a fast-paced environment-maintaining composure and objectivity with guests and team members.

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

**Salary**: $80,000.00-$12