Executive Chef

Algonquin Resort•Town of Saint Andrews, NB

20d•Onsite

About The Position

The Executive Chef is primarily responsible to direct the operation of the kitchen, including food preparation and quality, physical maintenance and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

Requirements

Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity or equivalent combination of education and culinary/kitchen operations experience
Excellent Kitchen management skills with strong supervisory skills
Excellent communication skills, both verbal and written
Quick thinking and able to spot and resolve problems efficiently
Working knowledge of various computer software programs (MS Office, Micros, POS)
Ability to manage personnel and meet financial targets
Guest oriented and service minded
Excellent planning and organizing skills
Ability multi-task and meet deadlines
A creative approach to the production of food
Positive attitude
Ability to work under pressure
Ability to work on own or in teams
Must be able to work independently and maintain a positive attitude within a very busy environment ~ hours will fluctuate, and evening and weekend work is required

Responsibilities

Manage all aspects of the kitchen including operational, quality and administrative functions.
Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
Educate and train team members in compliance with brand standards, service behaviors and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties.
Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.
Solicit guest feedback, develop menus, and improve food and presentation quality.
Assist with addressing customer questions and issues relating to kitchen services.
Ensure that all menu items are prepared and presented according to established recipes and standards.
Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends.
Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage.
Monitor and control food costs as per company standards.
Responsible for completing month end inventory.
Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
Ensure food costs, operational, and labour costs are in line with budget and revenues.
Adhere to governmental regulations as well as brand standards and hotel/ company policies and procedures.
Other duties as assigned by Management.