Executive Chef - Toronto, Canada - The Broadview Hotel

The Broadview Hotel

Verified Company

Toronto, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Position:
Executive Chef

Department:
Food & Beverage

Responsible to:
General Manager/VP of Operations

Effective Date:
Open

Position Summary

Key Responsibilities

Oversee the daytoday leadership of Events, Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching utilizing a professional positive management approach.
Must have passion and dedication to the art of cooking.
Previous experience creating and implementing SOP's and checklists.
While the position reports directly to the Hotel General Manager, there is a strong working relationship with the VP of Operations.
Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the execution of the vision.
Lead a team to maintain a clean and safe BOH.
Strong financial acumen, including managing food & labour costs and controls, menu costing and productivity controls
Interact with guests to obtain feedback on food quality, presentation, and service levels. Ensure that all reviews both positive and negative are addressed and followed up on.
Facilitate regular team meetings to discuss goals, address concerns and communicate information pertaining to the Hotel's operation.
Recruit, hire, train, mentor and supervise food & beverage team members with a focus on growth and development.
Responsible for ensuring the purchasing of all required items for the Kitchen is taken care of and that costs are managed accordingly.
Purchase, manage and oversee all Kitchen inventory and processes.
Develop, cost and implement menus, training programs and SOP's for the Kitchen team.
Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
Ensure all Kitchen team members maintain their required food handling and sanitation certifications.
Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
Ensure compliance with all food handling and sanitation standards are consistently maintained.
Identify and resolve all guest concerns/complaints to ensure the brand promise delivered; coach and empower team members to do the same.
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, wearing all Personal Protective Equipment required, and participation in fire safety plan.
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 as required.
Perform other reasonable job duties as requested by the General Manager.

Environmental Factors

Work varying shifts (morning, afternoon, evening, weekends, and holidays), overtime as required.
Working in a shared office space(s).
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.
Continual 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 preferred.
Preference given to Red Seal Certification.
Previous experience overseeing multiple restaurants and events considered an asset.
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 unionized environment is a definite asset.
Strong computer skills, with knowledge of Microsoft Office and Hotel Property Management Systems is essential.
Organized, results orientated, proven time management skills and ability to work under pressure.
Proven experience motivating and inspiring a team to achieve strong performance results.
Demonstrates strong leadership, team, communication, and coaching skills.
Strong problem solving and creative thinking skills.
Thrives in a fastpaced environmentmaintaining composure and objectivity with guests and team members.