Executive Chef

Position Title: Executive Chef

Dept.: Food & Beverage - Back of House

Reporting To: General Manager & Food and Beverage Manager

Normal Hrs. Worked: Salaried

:
A private club founded in 1906 located in Cambridge on the Grand River. We are searching for an experienced Executive Chef to join our team. Our club operates Monday to Sunday year-round with opening and closing times changing seasonally.

The Executive Chef will manage, supervise, organize & direct all kitchen (BOH) operations. They will provide leadership, direction, motivation, innovation & versatility in the kitchen area while striving for maximum efficiency. The Executive Chef needs to demonstrate creativity in the planning of menus for the Club’s many food & beverage outlets (member dining, private function events, club events, etc.).

They are also responsible for hiring and training, ordering Food and Beverage supplies, preparing food for service, and maintaining a high level of food quality. The Executive Chef is also responsible for assisting and following the budget guidelines.

DUTIES & RESPONSIBILITIES:

- Manage, supervise & direct all food preparation & presentation for formal dining, casual dining, private functions, take outs, Club events & employee dining
- Responsible for proper scheduling of all Kitchen staff in accordance with forecasted levels of business & with consideration of strict labour cost control & mínimal overtime
- Assign daily duties to Sous Chef & Kitchen employees. Mentor and develop Sous Chef for potential succession planning.
- Assist with food preparation & presentation as required
- Regularly communicate with staff with respect to menu changes, specials, new procedures, promotions, upcoming events, etc.
- Regularly communicate with purchasing Suppliers regarding ordering-quantity, quality, specifications, special product requirements
- Continually monitor food quality, consistency & presentation in all food & beverage outlets of the Club
- Oversee the planning of daily & weekly food specials with the consideration of seasonal foods, cost control
- Respond & follow-up on staff & member concerns or complaints
- Provide regular performance feedback, coaching/training to staff including an annual written performance evaluation
- Counsel, guide & direct staff in a fair & consistent manner following the steps of progressive discipline requirements
- Responsible for overseeing the staffing of the Kitchen areas including the recruitment, interviewing & hiring of employees
- Regularly check food storage areas for proper conditions-temperature, rotation, cleanliness & organization
- Monitor all food preparation, storage & dishwashing areas to ensure safety & sanitation standards are met
- Responsible for inventory control within all Kitchen & storage areas with particular attention to high priced items
- Maintain food & labour costs in accordance with budgetary guidelines set by the F&B Manager & General Manager.
- Prepare food costing for all menus & specials for formal dining, casual dining, private functions, Club events & staff dining
- Communicate with other Managers regarding the planning & implementing of new menus, specials, Club events, themed events, etc.
- Attend & contribute to weekly Food & Beverage management meetings
- Research market & industry for specialty products, current trends & new food ideas
- Responsible for orientation & training of new employees & on-going training of existing employees
- Responsible for the cleanliness & organization of all Kitchen & food storage areas
- Conduct menu tasting when and where appropriate
- Prepare food specifications, including standardized recipes (pick up images) & cost formulations for all menus. Ensure consistent/standardized preparation and presentation from culinary team.
- Communicate with other Managers to proactively plan for upcoming business with respect to staffing, product requirements, décor, menus, etc.
- Conduct staff meetings for BOH when appropriate
- Report maintenance & repair needs to the Maintenance Manager & follow-up to ensure action has been taken
- Assist in the preparation of the annual food & beverage budget
- Work with the Food and Beverage Manager & General Manager on the purchase of new kitchen equipment
- Assist with the marketing ideas for the F&B outlets
- Promote a teamwork environment
- Proactively search & make recommendations to improve food quality, efficiency & service
- Follow laws of Ontario with respect to Health & Safety regulations
- Ensure a safe environment for both Members & employees
- Monitor & review accident/incident reports from time to time
- Ensure that employees work in a safe environment. Ensuring employees use or wear the equipment, protective devices or clothing required by the Club. Correct any unsafe acts or unsafe conditions & support the JHSC at the Club.
- Other related duties as requested by the F&B Manager & General Manager

QUALIFICATIONS & SPECIFIC SKILLS:

- Three year apprenticeship as a