Executive Chef - Ottawa, Canada - Rideau Club

Description

THE CLUB

Rideau Club is a private, member club in downtown Ottawa with a unique and prestigious history dating back to 1865.

The Club predates Confederation by 22 months, and the establishment of Ottawa as the centre of Government by a month.

The Club, from its inception, had a distinguished membership, which continues to this day. Besides Sir John A. Macdonald, two other Prime Ministers, the Right Honourable Sir Robert Borden, and the Right Honourable Lester B. Pearson, served as presidents of the Club.

Today, the Governor General of Canada, the Prime Minister, the Speaker of the Senate, the Speaker of the House of Commons, and the Chief Justice of Canada are Honourary members of the Club.

The first permanent Club building was constructed in 1875, but by 1911 the membership had outgrown this facility.

A new building, on the corner of Wellington and Metcalfe Streets was constructed in 1911 and remained the home of its members until a fire destroyed the elegant edifice in 1979.

The Club subsequently established new premises at its present location on the top floor of 99 Bank Street and just steps away from the Parliament buildings.

Our exceptional food and beverage experience is as unforgettable as the view from atop 99 Bank Street.

The Club boasts ten serviced areas including an informal à la carte bar area seating 50, an informal lounge area seating 80, a formal à la carte dining room for up to 120, five private dining rooms seating twelve to 80 people, a billiard room, library, and business centre.

In addition to à la carte dining, the Club hosts for its members a variety special events including feature dinners on most holidays, a selection special event dinners, annual celebration dinners, wine dinners, etc.

The Club also has a robust catering event calendar which includes weddings, anniversaries, meetings, as well as charity and embassy events.

THE POSITION

We are looking for an Executive Chef who will be a leader, teacher, and role model for all staff and will supervise the efficient day to day operation of the Kitchen Department.

Reporting to the Assistant General Manager, our Executive Chef will be member focused, innovative, and creative.

They will use different culinary techniques and profiles, to create unique new recipes, methods, and presentations to ensure an exceptional food experience for our members and guests.

DUTIES AND RESPONSIBILITIES

• General_
• Manages all aspects of the kitchen operations along with the maintenance and acquisitions of all related equipment.
• Responsible for the quality and presentation of all food leaving the kitchen.
• Establishes daily menus and features; ensuring that all food and ingredients meet only the highest quality and freshness standards.
• Actively participates as a member of the Extended Leadership Team.
• Serves as a staff liaison on appropriate Club committees and at planning meetings with event conveners.
• Inspects work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards.
• Ensures compliance with all legal, legislative, health & safety, and employment handbook requirements (e.g. licensing, etc.).
• Researches new products and develops an analysis of their costs/benefits.
• Plans professional development and training activities for self and staff. Attends conferences, equipment shows, workshops, and other educational programs to maintain a current knowledge of technical and culinary innovations and changes that could affect the department's operations.
• Communicates and works closely with the Assistant General Manager to discuss menu development, food costing, and facility conditions to develop and plan for recommended capital needs.
• Maintains the kitchen and surrounding areas in accordance with the standards setout in the RC Kitchen Standards document including procedures and processes to ensure the security and proper storage of food products, inventory, and equipment.
• Anticipates food and staffing problem areas, plans accordingly, and executes measures to remedy forthcoming, current, and ongoing issues.
• Completes regular evaluations of the performance of the entire food and kitchen program.
• Member Experience_
• Maintains contact with members and helps to ensure maximum member satisfaction.
• Works with the Catering and Events Manager to create 'dining experiences' through special events, wine pairing dinners, private functions, chef's table, specialty dining, Memberengagement opportunities and the like.
• Provides regular and robust communication to the membership about food initiatives, menu changes, etc.
• Receives and resolves complaints from members, guests, and staff.
• Interacts with members answering questions, solving problems, overseeing services, attention to detail and cleanliness.
• Financial Management_
• Prepares annual budget for department; takes corrective action as necessary to help ensure that budget goals are met.
• Assists the Assist