Executive Chef

The Role: Executive Chef.

The Executive Chef is responsible for the ongoing day-to-day operation of the culinary department, which includes the Culinary Leadership Team including Cooks and Stewards. In collaboration with the General Manager and Vice President of Operations, the Executive Chef will help lead and manage the execution of the Food & Beverage vision for the Hotel. The ideal candidate is passionate and creative with strong food and beverage presentation skills and is in tune with current food and beverage trends.

Your Day To Day:

• Oversee the day-to-day leadership of Events, Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
• The position reports directly to the Hotel General Manager with a working relationship with the VP of Operations.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
• Lead a team to maintain a clean and safe BOH.
• Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
• Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
• Recruit, hire, train, mentor and supervise food & beverage team members with a focus on growth and development.
• Develop, cost and implement menus, training programs and SOP's for the Kitchen team.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
• Ensure compliance with all food handling and sanitation standards are consistently maintained.

You have:

• 3-5 years' experience as Executive Chef; 4-5 years as Executive Sous Chef within a full-service hotel environment.
• University or College diploma in a culinary or hospitality field preferred.
• Preference given to Red Seal Certification.
• Previous experience overseeing multiple restaurants and events considered an asset.
• Brings a hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
• Proven experience in menu and service design.
• Experience working in unionized environment is a definite asset.
• Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
• Organized, results orientated, proven time management skills and ability to work under pressure.
• Proven experience motivating and inspiring a team to achieve strong performance results.
• Demonstrates strong leadership, team, communication, and coaching skills.
• Strong problem solving and creative thinking skills.
• Thrives in a fast-paced environment-maintaining composure and objectivity with guests and team members.

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