Executive Chef

• Manages unit communication and execution of the food program and quality vision to all team members and leads by example. Reinforces the values daily and inspires the team to consistently achieve the highest standards of product and services at all times.

• Actively monitors and manages day-to-day operational and kitchen services, including the execution and catering event service standards, culinary quality management, sanitation, cleanliness and safety.

• Manages recruitment and selection, orientation, training and development initiatives, coaching, and performance management to promote a great company culture.

• Builds and maintains professional and positive relationships utilizing strong communication skills with all leadership and team members and within the university community at large.

• Manages day-to-day financial operations, controlling food cost and unit labour costs, maximizing productivity. Implements corrective action to ensure that operational standards and budgeted results are met or exceeded.

• Specific areas of responsibility will include staff scheduling, driving productivity measures, menu planning, certain financial and banking processes, oversight of catering events, purchasing, product development to deliver increased sales, profitability, and an exceptional guest experience.

• Conducts research on culinary trends and coordinates with the General Manager & Truffles Catering Executive Chef for the development of creative menu offerings, ensuring market leadership and guest satisfaction, and inspiring the team with a passion for food.

• Ensures that standard recipes and plating manuals with photos and techniques for food preparation and presentation are in place and being followed by all kitchen team members to maximize efficiencies, drive productivity, and deliver improved profitability through established best practices.

• Follows proper ordering, inventory, and receiving procedures to maintain adequate inventory levels, manage costs, and minimize losses, while achieving planned cost of goods.

• Supports the General Manager to review monthly, quarterly, and annual financial results, and identifies and initiates corrective action to ensure that budgeted results are met or exceeded, including month end inventory and financial accounting.

• Maintains positive supplier partner relationships and represents the business with the highest level of integrity within the community.

• Updates job knowledge by remaining aware of new operational and leadership processes, government regulations.

Education, Skills and Qualifications:

This position requires a solid combination of business management, with industry related culinary and catering knowledge, and strong communication and leadership skills.

• Previous Executive Chef or Sous Chef experience in a similar environment.

• Passion for food and culinary excellence.

• Effective communication skills.

• Experience of catering events / banqueting desirable.

• Driver’s licence required.

• Red Seal certification desirable.

• Very hands on and motivates by setting the example.

• Discipline, vision, and highly organized.

• Food Safe Level 2.

• Computer and technology systems knowledge and proficiency

Other Perks/Benefits

• Locally owned & operated for 30+ years

• Competitive wages

• Competitive extended health & dental

• RRSP matching

• Paid volunteer days & charitable donation matching

• Anniversary bonuses

• Education & tuition reimbursement

• Annual health & wellness reimbursement

• Product & staff discounts to all our brands

• In-house training & certifications

• Opportunity for growth & advancement/leadership development

• Refer a friend… we’ll pay you!

• FUN working environment – lots of team engagement initiatives and annual parties

• Respectful & inclusive culture

Accessible Employer: Yes

Open to International applicants with valid Canadian Work permits: Yes