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SUMMARY
The Executive Chef manages the food preparation and production by working directly with the Senior Cooks (in-scope), providing a wide variety of menu items to meet the needs of the restaurant, spa caf, associate feeding and event catering. This Executive Chef will maintain kitchen back of house operations to meet established food and labour cost goals and achieve high standards in customer satisfaction. Safe food handling and safety practices will be important. The Executive Chef will be the team leader of all kitchen personnel and will demonstrate a professional and positive work ethic to other employees on property at all times.
KITCHEN OPERATIONS
* Implements kitchen budget, monitoring progress throughout the year
* Prepares purchase orders and orders food
* Directs food preparation according to TGHS standards
* Ensures that all kitchen equipment, material and service supplies remain in good working order
* Develops and updates menus quarterly for all food outlets
* Maintains a file of recipes to ensure uniformity and maintains photographic file of food displays.
* Checks food for taste, temperature and eye appeal
* Performs regular kitchen inventory
REQUIREMENTS
* Minimum 5 years experience of progressive F&B management experience in a resort OR hotel
* J/M Red Seal or Degree in F&B or equivalent
* Smart Serve Certification
* Strong supervisory skills
* Knowledge of fine dining standards
* Knowledge of MS Office
* The ability to work well under pressure and be detail oriented.
* Effective communication skills
* Ability to maintain composure and objectivity
Essential Skills
- Numeracy
- Oral communication
- Working with others
- Problem solving
- Critical thinking
- Job task planning and organizing
- Computer use
- Continuous learning
- Reading text
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Cook Red Seal Certificate
- Cook Trade Certification
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise cooks and kitchen staff
- Schedule staff
- Plan menus
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food requirements
- Ensure quality of food and portion control
- Consult with clients regarding weddings, banquets and special functions, and plan and arrange food requirements for these functions
Work Setting
- Resort
- Restaurant
- Hotel
- Formal dining room
Chef Category
- Head chef
- Executive chef
Ability to Supervise
- 11-15 people
Work Location Information
- Willing to relocate
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