Executive Chef Jobs

Skills Required

·Minimum 5 years of experience as an Executive Chef

·Canadian Red Seal Certification and Food Handler Certification

·Excellent planning and organizing skills.

·Excellent interpersonal and communication skills

·Excellent team building and leadership skills.

·Ability to work flexible hours and ability to perform multi-task and meet deadlines.

·Ability to work well under pressure.

·Passion for producing high quality food and knowledge of current food trends.

·Strong administrative skills

·Proven track record in controlling costs and maintaining margins.

·Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook

Job Summary

Accountable for the overall success of the daily operations of the kitchen. Supervises and motivates kitchen staff to provide consistent, high-quality products. Develops controls and standard operating procedures in order to control quality, waste and costs. Responsible for ensuring impeccable sanitation standards. Responsible for balancing member satisfaction with the financial performance of the kitchen. Exhibits culinary talent while mentoring and developing the culinary team including Sous Chefs and all other direct reports.

Job Duties and Responsibilities

·Coach and provide leadership to all the staff of the kitchen, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action.

·Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.

·Recruit, train and develop all kitchen employees.

·Strong and effective communication with the F&B management team.

·Work with the F&B team in order to create and plan new member events or to improve existing annual events.

·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.

·Menu development for member dining as well as catering. Ensure menus are in line with current food trends as well as with the overall needs and desires of the membership. Ensuring all costs are available for review by the Director of Operations and are in line with budget.

·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 that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.

·Strive to advance knowledge, skills and abilities and consistently share these with others.

·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.

·Prepare/ approve 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 clients' 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.

·Attend weekly F&B meetings prepared to communicate all pertinent information to the Director of Operations and the rest of the F&B Management Team.

·Ensure all administrative work is completed in a timely manner including payroll, inventory counts, invoice coding, etc.

·Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary. Track all sick calls and follow up with disciplinary process as necessary.

·Ensure that the delegation of tasks and food production is organized through the use of prep sheets.

·Assist in the budgeting process as required by the Director of Operations