Executive Chef

**Scope**:
The successful applicant will be creative and dedicated and be responsible for leading the culinary operation of the largest hotel in Atlantic Canada, with 22,000 square feet of meeting and banquet space and host to many of the city’s highest profile events. Responsibilities will also include development and preparation of menus in each area of food and beverage, focusing on quality, creativity, presentation, guest’s expectations and health and wellness. The applicant will provide leadership, training and direction to the entire food and beverage team to maintain productivity and quality in keeping with annual budgets while ensuring the consistent compliance with health and safety standards.

Directs and supervises food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations.

**Primary Responsibilities**:

- Plans all meals and menus for the food outlets and catered events.
- Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
- Monitors expenses to keep within budgeted guidelines and assists the food and beverage services manager / Comptroller in developing the annual operating budget.
- Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.
- Requisitions food and equipment, giving specifications, quantities and quality descriptions.
- Participates in monthly inventory verification and maintains adequate supplies.
- Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
- Provides a professional image at all times through appearance and dress.
- Follows company policies and procedures and is able to effectively communicate them to subordinates.
- Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews).
- Conducts training classes regarding safety, security, department procedures and service guidelines.
- Liase with external vendors to constantly be in touch with trends, efficiencies and new products
- Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.

**Note: Other duties as assigned by General manager**:

- ** Health and Safety**:
Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

DUTIES AND RESPONSIBILITIES
- Establish and enforce all safety policies and procedures. Ensure that an employee complies with WorkplaceNL and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.
- Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the appropriate personnel.
- Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the new employee (as part of the orientation or at a later date). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, procedures to follow in the event of fire, and current property safety awareness programs.
- Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed.
- Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program.
- Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing.
- Insist on good housekeeping and enforce the “Clean As You Go” practice.
- Maintain active involvement in the accomplishment of the accident prevention and reduction objective. Take every precaution reasonable in the circumstances for the protection of employees.

**Relationships**:
**Internal**:Sales: Pricing of sales promotions, handling of special accounts

Engineering: Maintenance and repair of kitchen equipment

Food and Beverage Staff: Training, Purchasing and Operations

**External**:Vendors: Ordering equipment and food

Professional Associations: To stay current on trends and procedures

Health Department: Kitchen Inspections

**Qualifications**:
**Education/ Experience**: Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performanc