55 Executive Chef jobs in Canada
Executive Chef
Posted 9 days ago
Job Viewed
Job Description
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Delta Hotels Beausejour, 750 Main Street, Moncton, New Brunswick, Canada, E1C 1E6VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $79,000 to $106,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants:** Delta Hotels Beausejour takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
Executive Chef
Posted 9 days ago
Job Viewed
Job Description
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The St. Regis Toronto, 325 Bay Street, Toronto, ONT, Canada, M5H 4G3VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $111,000 to $150,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants** : The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
Executive Chef
Posted 16 days ago
Job Viewed
Job Description
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott The Rosseau Muskoka Resort & Spa, 1050 Paignton House Road, Muskoka Lakes, ONT, Canada, P0B 1G0VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Additional Information:** This hotel is owned and operated by an independent franchisee, JW Marriott The Rosseau Muskoka Resort and Spa. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Role Summary
Reporting to the Director of Food and Beverage, the Executive Chef is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Accountabilities
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Manages department controllable expenses including food cost, supplies, uniforms, and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and create decorative food displays.
- Recognizes superior quality products, presentations, and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Understands employee positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews guest satisfaction results and other data to identify areas of improvement.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Food & Beverage, Event Operations and Event Planning departments on training regarding food knowledge and menu composition.
- Observes service behaviors of associates and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Department Champion of Marriott GXP application
- Detailed focus on Guest Satisfaction Survey (GSS), Event Satisfaction Survey (ESS), celebrating successes and addressing shortfalls
- Analyzes information and evaluating results to choose the best solution and solve problems.
Red Seal required
- 10 years' experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; and 7 years' experience in the culinary, food and beverage, or related professional area.
Working Conditions
Must be able to work in hot, humid, cold environments
Must be able to work flexible hours including evenings, weekends, and holidays
Required to move, lift, carry, pull, and place objects weighing less than or equal to 50 pounds without assistance
Stand, sit or walk for an extended period or for an entire shift
Reach overhead and below the knees, including bending, twisting, and pulling
Move over slippery surfaces
$85,000 - $100,000 CDN
Medical, Dental, Life Insurance, Long Term Disability, Health Spending Account, Group Registered Retirement Savings Account with Employer contribution, 3 weeks paid vacation.
_This company is an equal opportunity employer._
frnch1
Executive chef
Posted 7 days ago
Job Viewed
Job Description
English
Education Experience On siteWork must be completed at the physical location. There is no option to work remotely.
Ranks of chefs Responsibilities Tasks Additional information Work conditions and physical capabilities Personal suitabilityExecutive Chef
Posted today
Job Viewed
Job Description
Sturgeon Creek II Retirement Residence is currently hiring an Executive Chef to join our team.
The successful candidate will be responsible for delivering the highest standards of service to our residents of this luxury retirement community. You will embrace the challenge of creating a warm and welcoming environment for all residents.
The Executive Chef will play a key role in defining high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner, satisfying the needs of the residents and exceeding their expectations.
This role is an exceptional opportunity for a culinary professional who brings a range of culinary knowledge, practical experience, the ability to lead a talented culinary team, and genuine enjoyment for interacting with seniors.
Essential Duties and Responsibilities Include:
- Communicates with team members about menu needs, therapeutic diets, events, and other important information.
- Conducts walk-through of kitchen to assess cleanliness, assesses stock and production status; determines production needs, and ingredient supply.
- Ensures proper safety and sanitation procedures are upheld by all team members
- Assists in kitchen hiring, routine written performance appraisals, discipline and terminations.
- Teaches culinary skills and proper technique, trains and supervises team members on all kitchen procedures; teaches and coaches while correcting team members.
- Operates and maintains the working order of all kitchen equipment.
- Meet with residents and families to discuss dietary habits, review suggestions, and resolve any concerns.
- Communicates and maintains a good working relationship with all departments.
What We Are Looking For:
- Red Seal certification
- Minimum of three (3) years of Culinary Management experience.
- Strong knowledge and attention to detail on kitchen operations, with ability to multi-task and work well under pressure.
- Strong communication, leadership, and conflict resolution skills.
- Previous experience in a healthcare, retirement residence, or similar setting is an asset.
- Demonstrates exceptional energy and stamina; upholds the highest quality standards for food, service management and kitchen operations.
- Willingness to work flexible hours, as might sometimes be required.
If interested, please submit your resume for review.
We thank all applicants for their interest, however, only those selected to proceed in the selection process will be contacted.
We are committed to providing accommodation in the recruitment processes to applicants with disabilities, upon request. The accommodation provided will take into account the applicant’s accessibility needs. If you require accommodation at any time during the recruitment process or in order to successfully submit your application, please contact us.
Executive Chef
Posted today
Job Viewed
Job Description
Job Description
Overview:
The Executive Chef is responsible for all aspects of managing kitchen operations. The Executive Chef will manage, train, and recruit a qualified team of culinary professionals; prepare menu and buffet items and dishes, reduce food costs; work and liaise with other Canad Inns staff and management and suppliers to ensure exceptional guest service for all events.
Responsibilities include but are not limited to:
- Develop and implement business strategies for the department.
- Inspect and ensure the proper setup and readiness of each item on menus.
- Daily review of banquet contracts and function organization.
- Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
- Coordinate service with restaurant and banquet operations.
- Manage the daily operation of the kitchen.
- Develop and implement strategies and practices that support employee engagement.
- Provide employees with the orientation and training needed to understand expectations and perform job responsibilities.
- Communicate performance expectations and provide employees with ongoing feedback.
- Perform any other duties as assigned.
Qualifications:
- Experience as Chef/Sous for a minimum of five years.
- Post-Secondary education in Culinary Arts.
- Excellent organizational skills and ability to lead.
- Must be able to identify and resolve problems in a timely manner.
Our benefits to support your success:
- Comprehensive Group Benefit Program.
- Continued education assistance, “Scholarships”.
- Participation in the Employee Canadvantage Rewards Program.
- Discounts on food and beverages through the Canadvantage Employee Food & Beverage Discount, applicable to restaurants, room rates for both employees and their guests.
- Employee Engagement Events such as Staff BBQs, Holiday Parties, Sporting Events, Contests, Prize Draws, and more.
- Wellness Benefits, including discounts for fitness facilities and access to the Employee Assistance Program.
- Career Growth Opportunities.
About Canad Inns:
Canad Inns is Manitobas premier Hospitality Service Provider, with a presence in Winnipeg, Brandon, Portage la Prairie, and Grand Forks. As a leading player in the hospitality industry, we are dedicated to delivering exceptional service and excellence to our valued guests. At Canad Inns, we operate with dedication to mutual trust and respect, honesty, openness, and the highest ethical standards across all facets of our business. We believe in fostering lasting relationships, both with our guests and within our dynamic team.
Our work culture thrives on the principles of collaboration, a positive environment where employees can achieve success. Valuing the unique talents of each team member, we encourage personal development and growth. We are committed to fostering a diverse and inclusive workplace and believe in the strength that comes from embracing unique perspectives and experiences. Carefully selecting our team members, we invest in the growth and well-being of those who become part of our company.
We provide reasonable accommodations to qualified persons with disabilities following Canad Inns standards.
Thank you for considering a career with Canad Inns. We look forward to reviewing your application and potentially welcoming you to our team.
Executive Chef
Posted today
Job Viewed
Job Description
Job Description
Salary: $75,000/year + Performance-Based (Quarterly) Bonus
***A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered.***
POSITION SUMMARY:Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards.
ESSENTIAL TASKS AND RESPONSIBILITIES:
1. Conduct thorough walk-through of the operation prior to opening each day.
2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation.
3. Perform line checks to ensure proper quality and quantity of food.
4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day.
5. Review reports and data such as Profit & Loss statements and inventories.
6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.
7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs.
8. Inspect orders as they arrive to ensure completeness and quality.
9. Inspect equipment and identify maintenance issues.
10. Expedite on the line as necessary.
11. Proficient in all cooking positions and cooking skills.
12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership.
13. Responsible for the interviewing, hiring, and performance management of kitchen staff.
14. Establish short- and long-term development plans and goals for all kitchen staff.
15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings.
16. Coordinate the successful implementation of all new menu items and specials.
17. Communicate and educate all staff around new menu items and changes.
18. Work closely with Sales Manager to plan, prepare for, and execute private dining events.
19. Utilize all scheduling tools to maximize productivity and ensure quality service.
20. Respond to Guest issues and keep the Guest foremost in considerations.
21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation.
22. Conduct table visits with Guests
EDUCATION AND WORK EXPERIENCE:
- Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant
- Formal culinary training and education is a plus
- Formal business education is a plus
- SERV safe certified or Food Handler certification
ESSENTIAL PHYSICAL DEMANDS:
- Typical shift is 10-12 hours
- Able to work on your feet for at least 8 hours
- Temperature extremes range from working near 1800-degree Fahrenheit broilers toworking in a walk-in freezer of -10-degree Fahrenheit
- Must be able to lift, handle, and carry food, supply, small wares, equipment, suppliesand paper goods at a minimum of 50 pounds constantly, and up to 100 poundsoccasionally
- Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive andstore stock, supplies and equipment, as well as to work the line during service periods
- Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
- Must be able to work in an environment subject to loud noises from restaurantequipment and machinery, fumes, odors, dust and smoke
Disclaimer: Background checks, including employment history and criminal record checks, are part of the recruitment process. By applying, you consent to these checks as required by applicable laws.
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Executive Chef
Posted today
Job Viewed
Job Description
Job Description
Job Posting
Rebel Creek is seeking an energetic and creative individual to oversee our culinary and BOH team for our facility. Creation of menus using effective costing measures, mentoring of staff and creating a day to day or event dining experience for our guests will be the main focus of this position.
Rebel Creek is part of the GolfNorth Properties family of courses offering competitive wage packages, an incredible work environment, and career advancement opportunities.
Summary:
The Executive Chef will be responsible for the supervision of all kitchen staff, and the food preparation and cooking activities of the golf course. The Executive Chef will be required to conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities will include budgeting and financial planning, recruitment and hiring of staff, providing instruction and training to staff and chefs, and participating in business development.
Responsibilities:
Ensure that:
- all menus are constantly updated, paying special attention to seasonal availability
- all menus are calculated correctly to obtain maximum gross profit.
- staff are constantly trained to effect good portion control and pleasing presentation of all dishes.
- you hold regular meetings with the kitchen staff to ensure smooth running of all kitchen departments.
- all areas satisfy the most stringent hygiene requirements.
- all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
- all stocks are ordered to the correct quantities, quality, and price.
- all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
- you regularly hold maintenance checks with the General Manager to ensure that no equipment breaks down.
- Ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
- the attendance registers are kept daily and that any absenteeism is immediately dealt with.
- all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
- that all documents are sent to the appropriate accounts department immediately for processing
- you constantly update your knowledge and skills for the good of the establishment and the profession.
- you conduct regular stock checks/stock takes
- expenses are within budgeted limits
- you plan and develop menus using descriptive text to encourage sales
- you perform industry trend analysis
- you ensure food meets quality standards
- all information which is required to compile meaningful budgets is available at all times.
Qualifications:
- 3-5 years of experience as a Head Chef
- FoodSafe Certification or provincial equivalent
- Standard First Aid & CPR
- SmartServe Certificate
- 5-10 years of experience in the food service industry
- Knowledge of FOODSAFE, workplace hazardous materials
- Human Resource management skills are required
- Financial Management skills such as basic accounting and budget calculations
- Experience in all aspects of customer service and people management
- Demonstrated ability to lead and direct a team
- Strong working knowledge of hospitality industry principles, methods, practices, and techniques
- Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
- Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
- Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
- Exceptional conflict resolution, negotiation, and objection-handling skills
- Able to respond quickly in a dynamic and changing environment
- Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
- Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
- Knowledge of cost analysis, fiscal management, and budgeting techniques
- Able to effectively communicate both verbally and in writing
- Ability to coordinate and organize meetings, exhibits, and other events
- High-level of proficiency with various software packages
Working Conditions:
- Some travel may be required - reliable transportation is required
- Ability to attend and conduct presentations
- Ability to lift 50lbs required
- Manual dexterity required to use desktop computer and peripherals
To Apply:
Please submit your resume and cover letter to Frank Bester and be sure to write "Rebel Creek - Executive Chef" in the subject line.
Executive Chef
Posted today
Job Viewed
Job Description
Job Description
Company Description
WHO ARE WE?
Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And that’s something we’re truly proud of. Work That Matters, People Who Care.
Job DescriptionWHAT’S THE JOB?
Here we are growing again! Calling all experienced culinary chefs looking to advance their career in the food industry. Look no further! We are currently looking for an Executive Chef to work with our team. This job is located in the University of Ontario Heart Institute, in Ottawa, Ontario.
- Be the business leader of one of four dining halls
- Develop concepts, recipes, programs, people and standards
- Be a lead in Food Safety by implementing and training with Dana’ and highest industry standard
- Be a reference in Health and Safety by training, implementing and inspire our staff to promote a safe workplace.
- Act as a reference regarding dietary preferences and restrictions and act as a coach to our guests who need assistance.
- Supervise and develop a group of dedicated unionised employees
- Work closely with our culinary team to ensure their skills are constantly evolving
- Assist the management team in establishing budgets, targets, cost and operational controls, efficiency, guest satisfaction and participation.
WHO ARE WE LOOKING FOR?
- Red Seal Chef Status
- Five years of recent related experience in the food service industry leading high volume culinary teams
- ServeSafe and FoodSafe certified
- Previous experience with cost control and employee management
- Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
- Superior knowledge of the safe use of all related equipment
- Highly organized with a strong focus and commitment to quality
- Able to effectively use a computer and all related software, including POS equipment
Additional Information
WHAT’S IN IT FOR YOU?
- Be part of an industry that's more important than ever!
- Career advancement opportunities.
- Whereas other companies are downsizing, we are growing!
- Be #1 on day 1 by joining an industry leader.
Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.
Executive Chef
Posted today
Job Viewed
Job Description
Job Description
Salary:
Executive Chef
Position Information
Primary Location: On MV Isabelle X/ Saga-Company Vessels alongside Squamish, BC
Employee Status: Rotational
No. of Vacancy: 6
Company Operating Name: Bridgemans Crew Management Ltd.
Business Address: 2512 Yukon St, Vancouver, BC V5Y 0H2.
Terms of Employment: Rotational schedule for three years with the possibility of extension
Language of Work: English
Wages/ Salary: $CAD hourly 23.00 to 31.25/-
Benefits Package offered: Vessel Protection and Indemnity Insurance
Contact Information:
The Company
Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customizes services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfillment of all HSE requirements.
The Opportunity
The role of Executive Chef is to manage and oversee the culinary operations of a Floatel. Should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage the inventory, control costs, and ensure that the kitchen is always in compliance with health and safety regulations.
Key Responsibilities
Reporting to the Hotel Manager, responsibilities and essential job functions include, but are not limited to, the following:
- Develop and maintain menus that meet the needs of the target market.
- Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.
- Train, supervise, and mentor a team of chefs and kitchen staff.
- Ensure that all food is prepared and served in compliance with health and safety regulations.
- Manage inventory and food costs by implementing effective purchasing and inventory management strategies.
- Maintain and control quality standards, portion control, and presentation of all food products.
- Continuously improve upon the menu by researching new trends and techniques in the culinary industry
- Ensure the kitchen is always clean, organized, and in compliance with local regulations.
- Work with the operations team to ensure that the kitchen is running smoothly and efficiently.
- Provide exceptional customer service to all customers.
- Coordinate with client representatives for any special events and food requests.
- Attending management meetings and contributing to the overall strategic direction of the culinary team
- Work closely with the project cost control manager to maintain the galley expenses and food costs.
- Keep up the good client relationship.
Qualifications
- A culinary diploma or related training may be preferred
- Proven experience as an Executive Chef, preferably in a floating food service platform or cruise ship environment
- STCW Basic Safety Courses
- Seafarer's Medical Certificate
- Extensive knowledge of culinary techniques, food preparation, and presentation
- Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.
- Excellent communication and interpersonal skills
- Strong attention to detail and ability to multitask in a fast-paced environment.
- Ability to work flexible hours, including nights, weekends, and holidays.
- In-depth knowledge of health and safety regulations and the ability to ensure compliance.
- Ability to work in a team-oriented environment
Working Conditions
- Constant standing and walking throughout shift
- Frequent lifting and carrying up to 50lbs
- Frequent kneeling, pushing, pulling and lifting
- Occasional ascending or descending ladders, stairs and ramps
At Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe work environments and the communities where we work and live. Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.