Executive Chef

**Executive Chef**

White Point Beach Resort is seeking a dynamic and creative individual to fill the role of Executive Chef.

**Must be a Canadian resident**

Available immediately, this is a full-time, year-round salaried position.

Salary will be commensurate with experience and qualifications.

In this position, you will oversee, mentor, and be a part of a team of over 20 cooks, kitchen helpers and stewards.

**Role Summary**

Reporting to the General Manager, the Executive Chef will oversee the culinary production in all Food and Beverage areas of the resort operation including dining room, lounge and banquet operation. The Executive Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Executive Chef also develops the menu, determines menu changes, equipment and ingredients that are necessary, and handles special menu requests. He/she manages the kitchen employees in compliance with all health and safety regulations by always ensuring adherence to sanitary and safe food handling guidelines.

**Responsibilities**
- Understands the guest expectations related to food quality and presentation and ensures culinary employees strive to meet or exceed expectations and help build guest loyalty
- Works closely with the Food and Beverage - Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
- Assists in menu development to ensure product quality and food cost management
- Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen employees
- Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking expenses
- Helps to manage wages, productivity and expenses in accordance with business demand
- Hires, trains, coaches and develops a successful and enthusiastic team of employees, and ensures associates are cross-trained to support successful daily operations
- Ensure that the morale of the kitchen employees is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency
- Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
- Motivates associates by engaging in recognition, coaching, performance reviews and performance management
- Manages scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner
- Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls
- Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness
- Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored in accordance with provincial regulations (Date labelled, FIFO).
- Purchases appropriate supplies and manages inventories per budget
- Ensures compliance with all local, provincial and federal health regulations, and trains employees on the proper handling and temperatures of all food products
- Develops and maintains cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment
- Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes
- Interacts with guests to obtain feedback on product quality and service levels
- Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the WPBR standards to exceed the clients' expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the required department managers who are notified and communicated with
- Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meeting to anticipate service and staffing requirements
- Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
- Adhere to all environmental policies and programs as required
- Other duties as assigned

**Competencies**
- Business acumen and positive mindset
- Communication/logistics management
- Organizational effectiveness
- Results oriented relationship builder
- Independent but collaborative when necessary
- High energy, passionate and resilient

**Requirements**:

- Certified Chef de Cuisine considered an asset
- Red Seal required
- Culinary Management Diploma required.
- An interest in wine knowledge.
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