Job description
The Executive Chef reports directly to the General Manager and is responsible for creating and enhancing the hotel restaurant and banquet menus, continuously developing and training the culinary team and work closely with hotel Leaders for seamless hotel-wide execution. Must be able to work a flexible schedule including opening, closing, weekends and holidays, based on business needs. Financial responsibilities include meeting and exceeding financial targets and food, inventory and menu costing. Social Media presence may occur to promote the hotel restaurant and events.
This position ensures compliance with health, safety, and sanitation standards, upholds all required certifications, including Food Safe Level 1 and Food Safe Level 2
Responsibilities:
- Develop creative, balanced menus that include new ideas and industry staples
- Ensure all bill times are efficient and up to hotel standards for all meal periods
- Recruit, Lead, train and develop the culinary team
- Provide industry innovating trends and marketing ideas
- Manage financial targets for scheduling, labour, food cost and inventory
- Reports to the General Manager work alongside Leadership team
- Support hotel-wide Food & Beverage initiatives and ensure alignment with overall business goals
Requirements:
- Certification of culinary training, a degree in the Culinary Arts or apprenticeship, Red Seal certificate
- Minimum 2 years in an executive role at a recognized establishment. References required
- Food Safe Level 2 and minimum First Aid Level 1
- Must be able to work a flexible schedule including opening, closing, weekends and holidays, based on business needs and events
- Efficient in word, excel and Supplier ordering sites
- Knowledge of Italian cuisine with experience in modern and upscale dining is an asset
Pay: $80,000.00-$100,000.00 per year
Benefits:
- Dental care
- Extended health care
- On-site parking
- RRSP match
Work Location: In person
