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Executive Chef
2 weeks ago
**CLOSING DATE**:Open until filled.
**Land**_ _**Acknowledgement**
- George Brown College is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work, and live in the community with each other._
**Equity Statement**_ _**
**GBC Vision**
- To be _a college renowned for its inclusion, excellence, relevance, impact, and leadership._ _
**Position Description**:
The incumbent is responsible for administration of culinary student applied learning operations and special events in the CHCA Enterprise Centre (EC) - located at SJB-300 Adelaide, SJD-215 King St E, and offsite catering. Responsibilities include, but are not limited to, design and administration of Chef School student applied learning programming, on-site management and execution of CHCA culinary operations and special events; management of instructional support and frontline culinary staff, vendors, and students; hiring, scheduling, purchasing, budgeting, quality control, client, and guest satisfaction. The incumbent manages all culinary operations and financial budgets, costs and accounting, ensuring budgeted revenue targets are met, and works with internal academic stakeholders across the College and external partners such as suppliers, vendors, rental companies etc. The incumbent participates in annual divisional business planning.
**Key Responsibilities**:
- Manages CHCA Enterprise Culinary Operations students and staff, which include The Chef’s House, CHCA Café, Chef on the Run, and Special Events: working with the Manager, Hospitality & Event Operations to administer team leadership through efficient operation of the student learning environment, establishing and administering applied experiential learning and externship placements to approximately 450 students annually from across the Chef School and School of Hospitality & Tourism Management.
- Ensures program and course outcomes are met through activities, reports and skills practice in support of the hospitality and culinary learners for the Enterprise Centre.
- Ensures that GBC and CHCA brand standards are reflected in all culinary operations and special events, and that culinary operations and special event policies and procedures are followed and current with industry standards and regulations to reflect the status of CHCA as industry leader.
- Oversees culinary and event teams as they work with students, clients, guests, and industry partners to plan, coordinate, and execute culinary operations and special events within CHCA.
- Ensures quality control and maintenance of CHCA Enterprise Centre, 215 and 300 culinary and foodservice spaces.
- Leads Culinary Operations and teams who work with vendors and suppliers, staff, and students to maintain food service operations and plan and execute approximately 300 special events per year, which support student education through live applied learning, while enhancing the College’s reputation as an industry leader.
- Strategic execution of College and Divisional goals while working in concert with the Dean, Directors, Associate Deans, Enterprise Centre Team, CHCA Admin Team and CHCA support staff.
- Facilitates and ensures ongoing communication with all concerned for student programming, VIP guests, special events and food & beverage operations.
- Direct supervision of Enterprise Centre Culinary instructional technologists, ensuring that they are delivering a superior student learning experience while overseeing the guest-facing foodservice operations in the CHCA Enterprises and Special Event spaces, as set by the EC standards and course outlines.
- Other duties as assigned.
**Educational and Experience Requirements**:
- Three-year diploma or degree from a recognized post-secondary institute in relevant field.
- Smart Serve Ontario; Responsible Alcohol Beverage Service Training is required.
- ServSafe Food Handlers Certification; Canadian and provincial food handler food safety training requirements.
- WHMIS (Workplace Hazardous Material Information System) training is required.
- Minimum seven (7) years of experience working in a variety of culinary, food service and/or event positions; with at least 5 years in supervisory/leadership roles, 3 of which of in administrative management positions.
- Experience in human resources; hiring, reviewing, staffing and management of staff both within a collectively bargained agreement and not.
- Experience with vendor and supplier contract negotiations and special event planning for group sizes ranging from 5 - 500.
- Experience working with a variety of high-profile clientele, in private and public sectors, both domestic and international.
- Experience using event management software, restaurant reservation systems, food service POS systems, academic learning management systems, human resources management systems, academic planning systems, expense ma
