Reports to: Food and Beverage Manager/ General Manager
The Executive Chef oversees all kitchen operations, including but not limited to banquets, restaurant, lounge, bar, room service and outside caterings, throughout the kitchen, payroll, budgeting, and ordering. The Executive Chef supervises the staff of the kitchen, participates in the training and development of staff and also provides input for performance appraisals and disciplinary action. He/she manages the kitchen in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.
- Customer Focus
- Energy and Stress
- Team Work
- Quality Orientation
- Time Management
- Adaptability / Flexibility
- Creative and Innovative Thinking
- Decision Making and Judgement
- Planning and Organizing
- Problem Solving
- Result Focus
- Accountability and Dependability
- Ethics and Integrity
- Mediating and Negotiating
- Providing Consultation
- Coaching and Mentoring
- Staff Management
- Enforcing Laws, Rules and Regulations
- Mathematical Reasoning
- Development and Continual Learning
- Coaches and provides leadership to all the staff of the kitchen, either directly or through the Sous Chef, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, within the values and guidelines of the hotel.
- Ensures consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the Food and Beverage Manager / General Manager.
- Recruitment, training and development of all kitchen employees, whilst communicating with Human Resources.
- Strong and effective communication with all departments specifically Accounting, Front Desk, Restaurants, Banquets.
- 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 on a daily basis and that all food products are stored in accordance with provincial regulations.
- Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
- Aid in the transportation of all food products, to be sure it is arranged and presented up to the standards set by yourself and the local Health Department.
- Create and build menus, developing, and recommending recipes, for the use of other staff, to create a consistent and quality food product.
- Ensure adequate ordering and inventory of food products for the preparation and operation of an efficiently run kitchen.
- Conduct yourself in compliance with the hotel Standards of Professionalism.
- Assist and coach in the organization of other staff to reduce the workload or meet the deadlines of the department.
- Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
- Ensure implementation and maintenance of department objectives and to ensure they are met and exceeded.
- Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
- Help to raise the standards within the department and bring new concepts forth.
- Strive to advance your knowledge, skills and abilities and consistently share these with others.
- Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the hotel standards to exceed the guest’s expectations in addition to remaining budget conscious. Ensure that required forms are filled out and submitted to the Food and Beverage Manager / General Manager and the required department managers who are notified and communicated with.
- Actively participate in the hotel environmental program and department specific initiatives in working towards sustainable operations.
- Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports, and incident investigations are submitted and followed up with.
- Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests’ expectations are exceeded.
- Maintain the highest departmental standards as determined by the General Manager and the guests of the hotel.
- Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
- Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
- Manage employee performance, through training, coaching, or corrective action as required, while ensuring proper, constant, and professional communication to Human Resources.
- Responsible for the complete kitchen operation.
- Carry out other related duties which may be assigned from time to time.
- Organize staff meetings and develop an appropriate agenda when required.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Assure proper staffing and adequate supplies for all stations.
- All banquets, functions, and caterings are to be conducted in a timely fashion with co-ordination involving yourself, the Food and Beverage Manager, Reservations Manager, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time.
- Direct leadership, coaching, and discipline of the Sous Chef ensuring the Sous Chef is fulfilling his/her job responsibilities as defined by the hotel with constant communication involving Human Resources.
- Adhere to all the hotels’ Guidelines, Policies, Rules and Regulations.
- Completion and compliance of the hotel orientation.
- Ensure all administrative forms are completed and submitted on a timely basis for all kitchen employees, including performance reviews, daily timesheets, payroll advice forms, retention bonus forms, payroll deductions, and overtime approvals.
- Communicate to the General Manager any direct communications involving the hotel and yourself, regarding kitchen operations.
- Initial any direct changes made to Banquet Function Sheets/Contracts.
- Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
- Complete and submit to the Food and Beverage Manager or General Manager, and Maintenance Man a copy of any Maintenance Request Forms to have required equipment repaired or serviced.
- Complete and submit to Accounting and the General Manager a copy of the requisition for any non food supplies and / or alcohol for the kitchen.
- Meet with the Food and Beverage Manager or General Manager on a daily and/or required basis as the General Manager determines is necessary to discuss any operational aspects of the kitchen.
- Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
- Ensure that the delegation of tasks and food production is organized through the use of prep sheets from the Sous Chef for the use of all staff.
- Coordinate breaks for employees.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the hotel’s standards and delegate these tasks.
- Conduct pre-shift meetings with the Sous Chef(s) and review all information pertinent to the day’s business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Inspect, prior to the service time of the function, any banquet or function setups; inform the Food and Beverage Manager and ensure that any deficiencies are rectified.
- Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction. Conduct guest call backs to check on guest satisfaction and offer further assistance. Ensure that the Food and Beverage Manager, General Manager and the appropriate department manager are communicated to, document any issues.
- Document any pertinent information in the departmental log book and ensure to use and record in the log book on a daily basis.
- Attend designated meetings, events, menu and wine tasting.
- Expedite on floor or in the kitchen as business demands.
- Complete departmental filing.
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by the hotel and provincial health regulations, and correct, and inform the General Manager of any discrepancies.
- Follow any and all recipes as they apply to any food products that you prepare.
- On a daily basis or as you determine is necessary; give positive, negative, or developmental contact to employees under your supervision through the use of the kitchen contact book.
- Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.
- Minimum of 19 years of age to handle alcoholic beverages.
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Minimum of 3 years’ experience in a Sous Chef position or higher in a high volume and upscale 3 star hotel.
- Minimum of 5 years combined experience in the trade of cook.
- Thorough background in banquets, casual dining, and line cooking.
- Background in culinary competitions.
- Food and Beverage culinary management experience with demonstrated leadership.
- Extensive knowledge of food handling and sanitation standards.
- Understanding of purchasing and maintenance of kitchen equipment.
- Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures.
- Effective decision making skills.
- Strong problem solving skills.
- Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Knowledge of overall hotel operations as they affect kitchen and related areas.
- Ability to effectively manage labor productivity.
- Strongly demonstrated creativity in all areas relating to food.
- Excellent communication and interpersonal skills.
- Self-motivated, with a positive attitude and a consistent display of professionalism.
- Computer literate with MS Office applications.
- Innovative, detail oriented, and quality conscious.
- Ability to endure abundant physical movements in carrying out job duties.
- High School Diploma or equivalent required.
- Culinary Education Trade Papers, Red Seal or Equivalent required.
- Certifications as required to comply with provincial regulations.
- Food Safe Certification.
- Membership of local Culinary Association
Compensation package including benefits and parking $55-65k experience dependant.
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