Restaurant Executive Chef - Cochrane, AB, Canada - The Crossing at Ghost River

Description

Company Description The Crossing at Ghost River is a unique lodging and corporate/group event venue located approximately 20km northwest of Cochrane, AB.

We offer meetings, conferences, corporate retreats, leadership workshops, team building, and corporate wellness programs in a peaceful natural setting. Our meeting spaces are equipped with modern technology and in-room catering.

Our culinary team is known for combining comfort and class in their food creations, using fresh ingredients and offering dietary options.

This is a full-time on-site role for an Executive Chef located in Cochrane, AB.

The Executive Chef is responsible for developing, implementing and reinforcing the high Culinary and Service standards at the Crossing, resulting in exceptional experiences for our guests and employees, and continued success of the Crossing.

They will ensure that all meals are prepared to the highest quality standards and meet dietary requirements.

This is a hands on position requiring someone to run the day-to-day operations, including menu planning, food preparation, and managing the culinary team, as well as the ability to look and plan ahead, so that we continue to improve and evolve our culinary standards and services for our guests.

The Executive Chef will also collaborate with event planners and clients to create customized menus for special events.

With a strong understanding of guest expectations balanced with exceptional culinary talents, sound business expertise and excellent communication skills, the Executive Chef will be the Food Service champion for the Crossing.

The Executive Chef is directly responsible for the supervision of the kitchen and is instrumental in the hiring, coaching, training and success of the Sous Chef, part time Breakfast Cooks and Kitchen helpers.

Work closely with the Operations Manager, Sales and Marketing Development Coordinator, Reservations Coordinator, Guest Services Coordinator and Maintenance Manager.

Demonstrates The Crossing's and Castleavery Hospitality Ventures Inc's commitment to core values, mission and vision statement

Food Service

• Coordinate all food service requirements
• Menu and planning – revise menu offerings once per year at the beginning of each calendar year
• Order all food and food supplies in a cost effective manner and continuously review ways to purchase products in a more cost effective way
• With guest services employees coordinate food service
• Set and maintain all food service standards
• Work with the General Manager, Operations Manager and Sales and Marketing Development Coordinator to develop marketing strategies related to the food service

Planning

• Plan for kitchen equipment purchase and maintenance
• Assist with the development of a strategic plan for the food and bar service departments

Provide reports and financial information related to the food service as required

• Participate in the annual development of the kitchen, food service and supplies operating budget
• Participate in the development of the annual kitchen labor operating budget for the Maintenance department
• Conduct quarterly inventory counts and submit to accounting

Continuously reviews and adjusts kitchen par stocks and coordinates purchases as required

Coordinate kitchen staffing and scheduling
Hire, train and develop Sous Chef and part time employees and make recommendation on improvements
Organize orientation for new full and part time employees
Set service and food quality standards for direct reports and provide support if necessary
Guest service standards
Employee training
Reinforce food service standards to meet and exceed guest expectations
Continually improve guest service and satisfaction

Planning
Provide feedback for the development of facility upgrades, FF&E, amenities, and décor
Provide feedback on the development and implementation of a strategic plans as necessary

Safety/Regulatory/Sustainability

• Review work practices for food service and make recommendation to the OH&S coordinator when needed
• Manage on-going compliance with government agencies, regulations, codes, guidelines and permit requirements governing the food service operations

~ Determine cleaning responsibilities to exceed Alberta Health Food Service standards

Food service certificate
Demonstrated ability to lead, train, motivate and inspire a team to high performance
Continually looks for ways to improve guest service and satisfaction
General interest and appreciation for trends in food and wine

Experience as an Executive Chef or in a similar leadership role
Strong culinary skills and knowledge of diverse cuisines
Experience in menu planning, bar management and food costing
Food safety and sanitation certifications
Experience in event catering is a plus
Degree or diploma in culinary arts or a related field