Position Description – Quaaout Lodge and Talking Rock resort
Title: Executive Chef
Reports to: Director of Food and Beverage, General Manager
Classification: F/T Permanent
Job purpose:
The Executive Chef is responsible for all kitchen operations and ensuring desired levels of service and product quality are met through the successful management and mentoring of staff. The Executive chef oversees and is responsible for the purchase of all food, operating supplies, developing menus, maintaining food and labour costs, and achieving budget target results.
Responsibilities:
- Integrates Secwepemc culture into all aspects of the Resort experience.
- Provides leadership and management of all Culinary operations including but not limited to: food and beverage quality, inventory management, systems management, guest service, and budget and forecasting.
- Maintains complete knowledge of and ensures staff’s compliance with all departmental/resort policies and procedures, ensuring that all food and physical safety regulations are followed in accordance with company policies and relevant law.
- Plans and implements special events including theme meals and collaborative wine makers dinners.
- Attends meetings and contributes to resort strategy and policy making.
- Completes yearly budgets for the kitchen operation including labour, revenue, COGS and expenses.
- Manages costs and all factors effecting the profitable performance of the resort.
- Liaises with and utilizes support from suppliers to bolster the overall operations, either through cost savings or improved product offering as required.
- Develops relationships with current and future suppliers.
- Works with Banquets and Event Coordinators/Managers to facilitate all operational aspects of events, parties, and banquets within resort, creating a seamless experience for our clients.
- Organizes, directs, and evaluates Food quality levels based on well-defined service expectations.
- Manages, motivates, schedules, recruits, trains all kitchen staff while ensuring relevant HR policies are followed (appraisals, discipline, etc.)
- Purchases and controls food inventory, continually using resourcefulness to improve the overall profitability.
- Develops personal skill and capability through on-going training and mentorship
- Monitors kitchen financial performance, recognizing discrepancies, and reporting to senior management.
- Builds a collaborative relationship with Food and Beverage Manager to provide unified team approach to excellence in food quality and service.
- Proactively manages labour to achieve budgetary expectation and is responsive to levels of business.
- Directly cooks and supports the line during peak time periods or during service that requires skillful preparation.
- Embodies a high level of professionalism, and leads by example to mentor staff.
- Provides training and professional development opportunities for all kitchen staff.
- Senior Management reserves the right to change, rescind, add, or delete the functions of this position at any time.
SUPERVISORY RESPONSIBILITIES
All Kitchen Staff
PHYSICAL DEMANDS
Ability to lift 25 to 100 pounds. The employee may be required to walk or stand for long periods of time. Must have fine motor skills and be able to bend, climb, balance, reach, stoop, kneel, crouch, or crawl without hindrance. While performing this job, employee will be subject to sunlight, heat, wet or humid conditions.
WORKING CONDITIONS
The majority of work is performed in a typical kitchen and front of house environment.
EQUIPMENT AND SOFTWARE
Infor POS software
Microsoft Word, Excel and Outlook
Photocopier and fax
OTHER REQUIREMENTS
Flexible schedule – evenings and weekends required to meet client needs
Job Type: Full-time
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- On-site gym
- On-site parking
- Paid time off
Experience:
- Cooking: 5 years (preferred)
