Executive Chef
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Reporting to the F&B Manager the Executive chef will be responsible for ensuring complete customer satisfaction with the Red Shores dining experience. The Executive Chef will do this by creating a positive team environment for all employees. They will manage all back-end operations, including food and menu related tasks, staff, and administrative duties. This position relies on creativity, leadership, and business expertise.
• Supervise kitchen staff including Sous Chef and Cooks to ensure efficient and accurate completion of their duties.
• Oversee multiple foodservice operations.
• Ensure Quality Control - respond to guest comments regarding food quality as it relates to customer service
• Ensure staff are working within the guidelines of the Occupational Health and Safety Act. (OHSA) and safe food handling processes.
• Accountable for food cost control, inventory control, labor cost control, including FTE management supported by the Food & Beverage Manager.
• Working closely with the Food and Beverage Manager, establish a strategy, menus and pricing that will grow F&B revenues and continue to build a reputation as a place to visit for great customer service with excellent food quality and value.
• Working with partners in the industry
• Effectively manage staff to be accountable for their roles and responsibilities and manage results generated from the performance of these accountabilities based on Red Shores' HR Policies, discipline, and development plans.
• Recruit, interview, hire and train the best possible candidates for all positions being filled.
• Manage, mentor, coach and contribute the development of staff based on performance management practices.
• Diploma from recognized Cooking School or equivalent working experience.
• Red Seal Journeyman's Trade Designation
• Supervisory experience in a related field of 5 or more years.
• Experience delivering a multi-faceted Foodservice operation.
• Strong organizational, interpersonal, analytical and communication skills.
• Working knowledge of computer software applications and mathematical skills required
• Ability to work in a physically demanding area.
• Ability to troubleshoot and maintain kitchen equipment.
• Ability to quickly assess situations and solve problems.
• Ability to workdays, nights and weekends
• Use of chemicals - complete familiarity with WHMIS program guidelines and Health and safety standards
• Bilingualism is an asset.