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SUMMARY
The Executive Chef manages the culinary team in producing inspiring menu tailored to meet the needs of the Moose Jaw clientele. Outlets include Harwoods - the main dining room and lounge, spa cafe, banquet department. Key performance goals will be guest feedback on food quality and timeliness, associate satisfaction and budgetary performance. Safe food handling and safety practices will be important. The Executive Chef will lead the culinary team, demonstrating a work ethic and contributing to a productive working environment.
KITCHEN OPERATIONS
* Maintains standards in food production and participates with culinary team on all phases of food preparation
* Ensures culinary team are following standard recipe cards, food safety guidelines and property specific standard operating procedures
* Controls key costs including labor and food cost
* Oversees inventory and ordering, meeting budget targets and conducting food cost analysis
* Assists in production, hiring, employee training, staff scheduling
* Makes informed recommendations for updating of legacy kitchen equipment, respecting budget timelines
* Contributes to menu development; balancing creative vs popular dishes and workhorses vs stars
* Checks food output to ensure prompt delivery, presentation, portion sizes, taste and temperature
* Performs regular kitchen inventory
* Ensures positive client relationships and satisfaction.
REQUIREMENTS
* Minimum 5 years experience of progressive F&B management experience in a resort or hotel
* J/M Red Seal, Degree in F&B or equivalent an asset
* 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
* Possess a passion for food quality and an eye for detail
* Flexibility in work hours
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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