JOB SUMMARY
The Exec Chef/CDC is responsible for the overall smooth operation of the kitchen and the delivery of outstanding food quality and service excellence through teamwork, motivation, and strong leadership working closely with the Executive Chefs of the restaurant.
KEY RESPONSIBILITIES
Kitchen Operations
Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant and following established budgetary guidelines. Formulate and design all menus. Participate in all aspects of food delivery as required. Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence. Plan, implement and evaluate food quality and service levels to ensure residents’ service and nutritional needs are met. Liaise with residents and any appropriate dietary professionals as required. Staff Management
Manage and lead the kitchen staff; including overall all aspects of the employee process, i.e. hiring, payroll administration, employee development, performance evaluation, discipline and termination. Participate in new employee orientation; provide on the job training where appropriate to support staff performance of job duties. Prepare rosters for each shift in a timely manner and ensure adequate staffing levels, in accordance with budgetary guidelines. Provide support to the management team; perform managerial duties and functions for other departments as required; act as a designate in the absence of the General Manager. Budget & Administration
Manage all budgets; forecast and develop budget requirements for the restaurant; Monitor and report expenditures according to financial policies and procedures. Develop and implement policies and procedures specific to food quality in consultation with the General Manager. Complete special projects as assigned by the management team. Health and Safety
Promote health and safety in the workplace, ensuring compliance with health and safety legislation. Hire people that CARE! Coach all staff to recognize and prevent unsafe acts in the workplace. Abilities Strong service orientation with demonstrated knowledge of all types of premium casual dining. Self-starter with the ability to work without supervision. Excellent written and oral communication skills. Excellent problem-solving and decision-making skills; strong attention to detail; ability to implement strategic goals. Proven leadership abilities; approachable and diplomatic decision-making style. Strong interpersonal skills; team player skilled with motivating and coaching others. Demonstrated ability to prioritize and respond with a sense of urgency when required. Qualifications Minimum 5 years as a Chef de Cuisine or similar in a casual dining service environment. 10 years’ progressive experience in a variety of dining environments. Red Seal Cooks Qualification is an asset. Food Handling Certificate. Certified Chef de Cuisine Diploma is an asset. Previous hotel experience in a fine dining property is an asset.
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Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant and following established budgetary guidelines. Formulate and design all menus. Participate in all aspects of food delivery as required. Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence. Plan, implement and evaluate food quality and service levels to ensure residents’ service and nutritional needs are met. Liaise with residents and any appropriate dietary professionals as required. Staff Management
Manage and lead the kitchen staff; including overall all aspects of the employee process, i.e. hiring, payroll administration, employee development, performance evaluation, discipline and termination. Participate in new employee orientation; provide on the job training where appropriate to support staff performance of job duties. Prepare rosters for each shift in a timely manner and ensure adequate staffing levels, in accordance with budgetary guidelines. Provide support to the management team; perform managerial duties and functions for other departments as required; act as a designate in the absence of the General Manager. Budget & Administration
Manage all budgets; forecast and develop budget requirements for the restaurant; Monitor and report expenditures according to financial policies and procedures. Develop and implement policies and procedures specific to food quality in consultation with the General Manager. Complete special projects as assigned by the management team. Health and Safety
Promote health and safety in the workplace, ensuring compliance with health and safety legislation. Hire people that CARE! Coach all staff to recognize and prevent unsafe acts in the workplace. Abilities Strong service orientation with demonstrated knowledge of all types of premium casual dining. Self-starter with the ability to work without supervision. Excellent written and oral communication skills. Excellent problem-solving and decision-making skills; strong attention to detail; ability to implement strategic goals. Proven leadership abilities; approachable and diplomatic decision-making style. Strong interpersonal skills; team player skilled with motivating and coaching others. Demonstrated ability to prioritize and respond with a sense of urgency when required. Qualifications Minimum 5 years as a Chef de Cuisine or similar in a casual dining service environment. 10 years’ progressive experience in a variety of dining environments. Red Seal Cooks Qualification is an asset. Food Handling Certificate. Certified Chef de Cuisine Diploma is an asset. Previous hotel experience in a fine dining property is an asset.
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