THE OPPORTUNITY:EXECUTIVE CHEF
Salary Range : 85,000$- 95,000$ per year
ACTIVITIES:The duties and responsibilities for the Executive Chef include, but are not limited to the following:
- 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.
COMPETENCIES WE ARE SEEKING:- 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
A reasonable estimate of the current range is $85,000 to $95,000 (salary + performance-based bonus). Compensation determinations are based on several factors including but not limited to relevant skills; experience and training; licensure and certifications, work location and other business and organizational needs. The position may be eligible to participate in a discretionary annual bonus program, subject to the terms and conditions of the program. Any bonus award is contingent upon multiple factors, including individual and organizational performance
