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Reporting to the General Manager, The Executive Chef must be able to guide and direct our kitchen operations, while providing professional leadership and training to associates. Responsibilities include ensuring all food preparation and presentation meets our commitment to quality for our Outlets; notably, Scarlet Craft Kitchen, Carver’s Steakhouse & Lounge, The Express Stop, Room Service and all Banquet and Catering operations. The Executive chef will also oversee kitchen operations that service the James Hotel. This will include all James Catering Operations as well as the James Lobby Bar.

Key Responsibilities

Building your team

• Interview, select, train, supervise, counsel and discipline associates as per the Sheraton Cavalier standards outlined in the Department Head manual.
• Ensure associates receive the prescribed Brand Training.
• Provide associates with training and development in order to broaden their skills.
• Address and resolve associate concerns in a timely manner.
• Conduct probationary and annual reviews.
• Promote and facilitate associate participation in Associate Surveys.

Departmental Relations

• Coordinate activities with various restaurants and banquets/catering to ensure effective and efficient operation.
• Liaise with restaurants in order to organize any special functions such as holiday dinners, tastings, receptions, etc.
• Communicate with, and assist, other departments in cross-departmental guest needs and concerns.
• Liaise with department heads to address any quality or production related problems in order to determine effective solutions.

Daily Operational

• Schedule and adjust staffing levels according to fluctuating business levels.
• Organize and conduct pre-shift and departmental meetings to communicate pertinent information such as house counts, menu and standard changes, etc.
• Monitor kitchen areas to observe food quality and presentation standards are being met; addressing issues as they occur.
• Monitor kitchen for cleanliness and condition/operation of equipment.
• Assisting members of the culinary team with preparation of items as needed.
• Control inventory and equipment costs (minimizing loss and misuse). Ensure adequate operational levels are maintained by calculating inventory and ordering as needed.
• Ensuring food quality through performing quality checks.
• Use systems to record and standardize purchasing, consumption, etc.

General Operational

• Maintain profitability by evaluating food cost and implementing cost saving and profit enhancing measures, without negatively impacting guest satisfaction.
• Enhancing the food product by monitoring the marketplace and guest needs and preferences and making changes and/or developing new food product.
• Attend external and internal promotions, meetings, and training to remain current with food and beverage and operational knowledge.
• Ensure the certification/qualifications for associates are up-to-date and updated as required.
• Attend weekly food & beverage meetings & monthly department head meetings.
• Completion of mid-month and month-end payroll.
• Ensure all associate paperwork is completed; new hire, vacation, etc.
• Completion of annual market analysis, budget, and marketing plan.

Health & Safety

• Ensuring a safe work environment by maintaining, ensuring adherence to, and promoting various elements of the hotels Health & Safety program.
• Review with associates applicable safety rules/procedures and monitor compliance.
• Perform all duties in a safe manner according to established safe work practices.
• Report any accidents, injuries, near misses and/or hazardous conditions.
• Participate in accident/injury investigation and corrective action implementation.

Qualifications

• Formal Culinary Training (journeyman status or higher) or equivalent experience
• Minimum 3 years’ experience as a Sous Chef with a minimum of 4 years in a full service hotel (conference space and restaurants)
• Must have a broad range of knowledge in different styles of cooking
• Proven creative food content knowledge & presentation
• Extensive knowledge of the care & operation of a full range commercial kitchen equipment as well as food production supplies
• Strong interpersonal skills and leadership ability
• Proven ability to manage multi-tasked assignments and work effectively as a team member
• Financial management skills (understand and manage operating budgets, forecasting, scheduling, food cost and labor productivity)
• Adaptable to various computer programs
• Self-motivated, with a positive attitude and a consistent display of professionalism

To apply, please email your resume and cover letter to corinnel@sheratonsaskatoon.com

Job Type: Full-time

Benefits:

• Dental care
• Disability insurance
• Extended health care
• Life insurance
• On-site parking

Work Location: In person