Jasper, AB
Full-time, Permanent

Executive Chef

A group of experienced multi-unit restaurateurs are looking for an Executive Chef to drive the culinary experience & program of a new Independent Food & Beverage Concept in Jasper, Alberta.

We are looking for a passionate and experienced F&B professional for the role of Executive Chef

Do not miss this opportunity to join our opening team. This concept is a full-service operation showcasing premium offerings to local and international guests. We have enlisted a top-notch design firm to develop the build-out and design of the new facility.

JOB SUMMARY

Reporting to the Resort General Manager, and working collaboratively with the Director of F&B, this position will provide key leadership on setting new standards of culinary and operations excellence. Towards that goal, the position will lead, coach and develop our teams in delivering the highest quality culinary experiences, exceeding guest satisfaction while maintaining effective costs and profits with consistent execution. The role will bring an energetic culinary leadership to the operations and will be constantly seeking a better way to conduct business and be hands on in driving the results.

POSITION OBJECTIVE

1. To ensure the consistent delivery of exceptional food quality and creative menu items that relate to the establishment’s vision and clientele expectations.

2. To ensure all food operations are fiscally responsible and produce the budgeted return on investment.

3. To monitor and develop the proficient operation of all Kitchens with the close supervision of budgeted labour to revenue and cost of goods sold percentages.

4. To coach, develop and train Team Members.

5. To liaise with Director of F&B and assist with F&B procurement programs

STRUCTURE

Reports to: General Manager / Executive Chef
Direct Reports: Supervisors / Lead Hands

DUTIES AND RESPONSIBILITIES

1. Specific Duties

§ Plan menus for all restaurant outlets considering guests, marketing conditions, popularity of various dishes establishment vision and client demographic.

§ Develop a structure that creates operational efficiencies between the establishments.

§ Prepare all necessary data for the budgets in the areas of responsibility; project annual food and labour costs and monitor actual financial results; take corrective action where necessary to help assure that financial goals are met.

§ Daily/weekly be hands on in all establishments food preparation areas monitoring quality, speed of service, portion control, plating & presentation consistency.

§ Establish controls to minimize food and supply waste.

§ Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and or Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the company values and guidelines.

§ Creates an infrastructure to monitor effective labour scheduling of chefs, cooks and other kitchen employees to assure an efficient use of labour based on revenue levels to maximize profitability.

§ Provide reports as requested and review financials when needed providing feedback on identified discrepancies.

§ Approves the requisition of products and other necessary food and supplies.

§ Attend food and beverage staff and management meetings when required.

§ Ensure cleanliness, hygiene and safety are 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.

§ Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

§ Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

§ Develops recipes and techniques for food preparation and presentation which will help to assure consistent high quality.

§ Ability to recognize, influence, and follow foodservice trends in preparation and presentation.

§ Establish menu prices to maintain gross margins based on location and provide feedback on look and feel/vision of menus.

§ Periodically visits dining area to acknowledge guests when appropriate.

§ Support safe work habits and a safe working environment at all times.

2. Front of House

§ Maintain open and friendly communication with FOH Team.

§ Provide feedback on service levels and quality to relevant FOH managers and assist in maintaining the establishment’s vision.

§ Provide feedback on food and drink menu design/presentation

§ Strong and effective communication with all departments specifically on upcoming events and keep all event menus updated to allow for proactive selling.

§ Evaluate food products to assure that quality standards are consistently attained

3. Guest Experience

§ Ensure each guest receives consistent services and products

§ Interact with restaurant manager to assure that food production consistently exceeds the expectations of guests.

§ Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the standards to exceed the clients' expectations.

§ Seek opportunities to increase revenue through upselling, improving the F&B experience and remain on the pulse of the latest culinary trends.

COMPENSATION:

· $70K/annum (prorated for duration of employment)

STAFF ACCOMODATION:

· Staff Accommodation is available for this position

· Complimentary for operating season

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES

Technical Skills and Knowledge

§ Culinary education trade papers, Red Seal or equivalent is ideal

§ Food Safe Certification

§ First Aid certification

§ Solid understanding of the restaurant and hospitality industry especially relating to a golf and country club environment

§ Sanitation and hygiene knowledge and a good working knowledge of current applicable health laws

§ Knowledge in kitchen management, cost controls and purchasing

§ Human resource experience

§ Working knowledge of Computer programs but not limited to, Excel, Word, and email.

Abilities

§ Business management

§ Organization

§ Communication

§ Quick evaluation and decision making

§ Strong management skills

§ Maintain up to date understanding of current trends in food and beverage

§ Must be able to meet deadlines as required

§ Work efficiently in a non-supervised position

Visa Requirements

· Must be legally eligible to work in Canada. We are unable to assist candidates in obtaining Canadian work authorization

Physical Aspects of the Position (include but are not limited to)

· Frequent standing and walking through shift

· Frequent kneeling, pushing, pulling, lifting

· Must be able to carry and lift loads of up to 50lbs on a regular basis

· Occasional ascending or descending ladders, stairs and ramps

We are an Equal Opportunity Employer and we value diversity within our workplace

Job Types: Full-time, Permanent