Executive Chef

The Executive Chef, Canadian Operations reports into the Senior Director, Planning & Logistics. This position is accountable to oversee all culinary operations Onboard including menu development and process/standards development and implementation for our Canadian operations.

**Key Areas of Accountability**

**Team Engagement & People Leadership**
- Provide culinary leadership to the Onboard Operations Department
- Build upon the workplace culture within the onboard management and front-line teams that reflects the values of Rocky Mountaineer
- Recruit, onboard, train and develop a high performance and highly engaged team capable of executing team plans
- Lead communications with the Crew Scheduler and Onboard Senior Managers as required for Team schedule management
- Ensure successful execution of pre-season training for all culinary team members
- Performance Management through effective coaching, audits and supporting Sous Chefs to help elevate their individual management and leadership skills
- Succession planning of team and the Onboard Operations Department
- Collaborate with Senior Onboard Managers on implementation of Team Recognition Programs
- Act as a key culinary contact for Charters, Fams & Media Trips and Learning Journeys
- Champion intra and interdepartmental team building initiatives by establishing strong working relationships and effectively communicating with internal and external partners
- Lead and communicate change initiatives within both Onboard Operations and RM. Empower team members to take ownership and accountability for achieving individual and department goals
- Lead the crew meal recipe planning and provisioning

**Safety & Emergency Response**
- Lead the Onboard Safety Culture and timely Incident Reporting
- Lead the Onboard Food safety and HACCP programs and audits
- Support activities of WHSC
- Support Onboard Safety Training and Emergency Preparedness
- Ensure adherence to the Onboard SMS Program
- Participate in the execution of RM Emergency Response Plans

**Guest Programs**
- Lead culinary Quality Assurance reporting and connect with Data & Insights Department as required on guest metrics to drive guest experience.
- Manage all aspects of onboard culinary service and food safety standards
- Maintain and update as required all documentation related to onboard service delivery, recipes (including photos), station guides, safety and emergency response including BPS, cleaning procedures manuals, safety procedures, etc.
- Deliver training modules related to onboard culinary programs
- Act as the key contact for the onboard team for Destinations, GEC, Rail Operations, Sales, Marketing, Product Operations related to culinary issues.
- Identify and act on opportunities to improve service delivery programs for Onboard Operations
- Champion change initiatives, continuous improvement, and process development/implementation
- Manage onboard document library for standards and processes.
- Monitor feedback from onboard teams & guests related to culinary & service delivery and follow up with stakeholders to ensure action is taken on “pain” points
- Work closely with external catering partner and Kamloops Distribution to ensure train is provisioned correctly and is following Food safety/HACCP standards
- Give direction to Procurement on product selection for the train
- Create menus and lead discussions with catering provider on execution, costing and provisioning products for the train

**Fiscal Responsibility**
- Ensure catering provider has accurate guest & crew information to accurately provision the train.
- Lead Sous Chef team in efficient and accurate ordering procedures from our catering provider
- Participate in monthly variance meetings
- Oversee onboard inventories, portion control, waste tracking & reduction as well as ratio loading to manage costs
- Collaborate with our catering partner to keep expenses on or below target
- Identify and act on opportunities to create business efficiencies and cost savings

**Annual Operating Planning and Strategy**
- Lead team goal setting and action plans
- Champion the Onboard Environmental Program
- Lead the Onboard leadership team to build a positive relationship with catering provider
- Represent the onboard team on special projects

**Qualifications**

**Education / Certifications / Knowledge**
- Red Seal Culinary Certification
- Undergraduate degree in hospitality/tourism management, or a combination of technical certification and experience is an asset
- BC Food Safe (Level 2) is required
- Serving It Right (SIR) and/or ProServe are an asset

**Experience**
- A minimum of 5 years of people leadership experience
- Experience with creating and costing menus required
- Experience with leading groups of 30+ employees required
- Experience building budgets and reviewing P&L statements required
- Experience implementing business plans for multiple teams is an asset

**Skills**
- Excellent communication skills and ability to lead a dive