Executive Chef - Toronto, Canada - Silver Hotel Group

Silver Hotel Group

Verified Company

Toronto, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position Summary

The Executive Chef is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the restaurant, banquets and other F&B facilities, resulting in outstanding guest satisfaction.

This role is responsible for the ongoing day-to-day leadership of the culinary department, which includes Culinary Leaders, Cooks and Stewards.

In collaboration with the General Manager and Director of Food & Beverage, the role will also help lead and manage the execution of the Food & Beverage vision for the Hotel.

Along with being in tune with current food and beverage trends, the role requires a leader who is passionate, creative and brings strong food and beverage presentation skills.

Key Responsibilities:

Oversee the daytoday leadership of the Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching.
Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of the vision.
Consistently display exceptional leadership by providing a positive work environment, counselling team members as appropriate and demonstrating a dedicated and professional approach to managing a team.
Oversee and manage food and labour costs and controls, including menu costing and productivity controls.
Responsible for ensuring the purchasing of all required items for the kitchen and that costs are managed accordingly, with Silver Hotel Group corporate purchasing guidelines.
Develop, cost and implement menus, training programs and SOPs for the Kitchen team.
Identify and resolve all guest concerns/complaints to ensure the brand promise is delivered; coach and empower team members to do the same.
Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
Demonstrate a high level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences.
Facilitate regular team meetings in order to discuss goals, address concerns and communicate information pertaining to the Hotel's operation.
Recruit, hire, train, mentor and supervise Kitchen team members with a focus on growth and development.
Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wear personal protective equipment required, and participate in the fire safety plan.
Ensure that the wellbeing of our guests and team members is always the priority.
Perform other duties as assigned including assisting team members with their roles during peak periods.
Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
Supervision of weekly payroll administration.
Attend meetings and training sessions as required.
Perform other reasonable job duties as requested by the reporting manager.

Environmental Factors:

Work varying shifts (morning, afternoon, evening, weekends, and holidays).
Working in a shared office space in a busy environment.
Attendance at regular meetings with various Hotel teams and company leaders.
Prolonged periods of standing and/or walking during peak operation periods.
Light to heavy level of physical effort.
A fast paced and everevolving industry with high demands to perform.
Swift strategic thinking while under pressure to execute project strategies.
Frequent use of manual dexterity and gross motor skills with frequent use of bimanual dexterity and fine motor skills.

Requirements:

35 years' experience as Executive Chef; 45 years as Executive Sous Chef within a fullservice hotel environment.
University or College diploma in a culinary or hospitality field, with preference given to individuals who are 'Red Seal' certified.
Brings a handson approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service.
Proven experience in menu and service design.
Experience working in a unionized environment is a definite asset.

About Us

Pantages Hotel Downtown Toronto

The hotel building was designed by world renowned architect Moshe Safdie, the postmodern limestone building was completed in 2003 to match its surrounding theatre establishments.

Pantages Hotel is a boutique hotel with intimate surrou