Executive Chef

**JOB SUMMARY** Under limited supervision, oversees food production for the lobby shop area, breakfast, lunch, and dinner, as well as all banquet functions. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Continually works to improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. **JOB RESPONSIBILITIES** - Developing unique and cuisine-appropriate menus - Follow and uphold Hilton brand-specific menu updates and refreshers - Collaborating with F&B-Restaurant Manager to set item prices, target sales, and improve profitability - Staying current on developing trends in the restaurant industry - Identifying and introducing new culinary techniques - Preparing meals and completing prep support as needed - Hires, trains, and supervises the work of all kitchen staff. - Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs and a wide variety of other factors. - Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. - Conducts regular physical inventories of food supplies and assesses projected needs; orders all food supplies for catering and restaurant operations. - Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areasat all times. - Establishes controls to minimize food and supply waste - Safeguard all food preparation by implementing training to increase employees' knowledge about safety, sanitation and accident prevention principles. - Develops and tests quality and cost of recipes; exercises portion control over all items served and assists in establishing menu selling prices. - Prepares necessary data for the budget in the area of responsibility; projects annual food and labour costs and monitors actual financial results; takes corrective action where necessary to help ensure that financial goals are met. - Consult with catering staff about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skillful preparation. - Evaluate food products to ensure that quality standards are consistently attained. - Makes sure proper supervision/help is on site at busy times (days/evenings/weekends/weekdays/holidays) - Other tasks as required **Minimum Job Requirements** - High school diploma or GED with 5 years’ experience directly related to the duties and responsibilities specified. Strong computer skills, experience in forecasting, budgeting, scheduling and food cost control. Excellent communication skills, highly motivated and able to motivate others, ability to develop and train team members. - Food Handler's Certification or equivalent Safety and Sanitation training - Ontario "Red Seal" Journeyman's Trade certification or equivalent an asset - Excellent organizational skills, able to work flexible hours as required, extensive cooking and overall management skills. **Knowledge, Skills, & Abilities Required** - Ability to read, understand, follow, and enforce safety procedures. - Knowledge of planning and scheduling techniques. - Ability to supervise and train employees, including organizing, prioritizing, and scheduling work assignments. - Abilities to develop and test recipes and/or techniques for food preparation/presentation. - Knowledge of catering set-up procedures. - Ability to plan work schedules and assign duties; ability to provide or arrange for training. - Ability to coordinate quality assurance programs - Effective and enthusiastic team player - Strong Communication Skills, and the ability to lead and delegate in a positive and diplomatic manner - Good knife skills - Ability to do standard arithmetic - Knowledge of standard measurements and conversions - Skilled in advanced cooking technique including butchery and sauce making - Must possess strong organizational and time management skills - Must possess a positive attitude towards working and learning **Physical Environmental Requirements** - Work at full pace in a hot and humid environment - Work at full pace in a Cold/Refrigerated/Freezer environment - Frequent ascent/decent using stairs carrying light loads (20Ib) - Able to regularly lift 30Ib (13.7kg) and occasionally lift S0lb (22.7kg) - Able to push/pull/steer fully loaded wheeled plate trucks, wheeled rack-and-roll trucks, and wheeled queen-mary product trucks. Up to 200 prepared plates or loads up to 400Ib (185kg) - Able to lift and maneuver loads up to 20Ib (9.7kg) above the shoulder and below the waist - Able to stand 100% of the shift - Occasionally perform duties outside the building **Bona Hospitality** is an equal opportunity employer and is committed to providing equal employment opportunities to all individuals without regard to race, ancestry, place of origin, colour, ethnic origin, citizens