Description:Position OverviewWe are seeking a dynamic and experienced Executive Chef to oversee culinary operations, including the Great Maple restaurant and three additional food and beverage outlets. The ideal candidate thrives in a high-volume, fast-paced hospitality environment and demonstrates strong culinary leadership, operational excellence, and team development skills.
Job DescriptionCulinary Leadership & Menu Development
- Develop innovative, seasonally inspired menus that align with the restaurant concept and guest expectations.
- Ensure consistency, quality, presentation, and execution across all food and beverage outlets.
- Maintain high culinary standards while adapting to operational and business needs.
Kitchen & Operational Management
- Oversee day-to-day kitchen operations, including food preparation, cooking, production flow, and inventory management.
- Lead and manage culinary teams across multiple outlets while maintaining efficiency and organization.
- Monitor labor and food costs to support operational and financial goals.
- Ensure compliance with all health, sanitation, food safety, and workplace safety standards.
Team Leadership & Development
- Recruit, train, mentor, and develop kitchen team members and culinary leaders.
- Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
- Provide coaching, performance feedback, and operational direction to culinary staff.
Vendor & Financial Oversight
- Manage vendor and supplier relationships to ensure quality products and competitive pricing.
- Assist with budgeting, purchasing, cost controls, and inventory procedures.
- Identify opportunities to improve profitability without compromising quality or guest experience.
Requirements:RequirementsExperience
- Minimum of 5 years of experience as an Executive Chef or senior culinary leader in a high-volume hospitality environment.
- Hotel or multi-outlet experience preferred.
Culinary Skills
- Strong knowledge of culinary techniques, food preparation, presentation, and kitchen operations.
- Ability to execute a variety of cuisines while maintaining creativity, consistency, and quality standards.
Leadership Skills
- Proven ability to lead, motivate, and develop diverse culinary teams.
- Strong decision-making, conflict resolution, and problem-solving abilities.
Organizational & Communication Skills
- Excellent organizational, time management, and multitasking skills.
- Ability to prioritize, delegate, and adapt in a fast-paced environment.
- Strong verbal and written communication skills with the ability to interact professionally with guests, team members, and senior leadership.
Additional Info:Other InformationWork Environment
- Fast-paced, high-volume hospitality and kitchen environment.
- Requires flexibility with scheduling, including evenings, weekends, holidays, and peak business periods.
Physical Requirements
- Ability to stand for extended periods of time.
- Ability to lift and carry kitchen supplies and equipment as needed.
- Ability to work safely in hot, fast-paced kitchen environments.
Benefits
- Competitive salary and benefits package commensurate with experience.
- Opportunities for career growth and professional development.
- Access to hotel amenities and dining-related discounts.
