Executive Chef - Vernon, Canada - Sparkling Hill Resort

Sparkling Hill Resort

Verified Company

Vernon, Canada

1 week ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Sparkling Hill is looking for an Executive Chef

The Executive Chef reports to the Director of Food & Beverage and oversees the Restaurant and Banquet catering throughout the kitchen.

The Executive Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action.

The Executive Chef also works with the Director of Food & Beverage to determine the menu changes, equipment and ingredients that are necessary, and the Executive Chef handles special menu requests.

He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

Job Duties

Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines created
Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff
Recruit, train and develop all kitchen employees
Strong and effective communication with Director of Food & Beverage and all departments specifically Restaurant and Events
Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness
Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations
Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
Provide input for menus creating, developing, and recommending recipes for the use of other staff to create a consistent and quality food product
Order an inventory of food products for the preparation and operation, of an efficiently run kitchen
Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality
Create, implement and maintain department objectives and ensure they are met and exceeded
Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage selfesteem and efficiency
Raise the standards within the department and bring new concepts forth
Strive to advance knowledge, skills and abilities and consistently share these with others
Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the standards to exceed the clients' expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the required department managers who are notified and communicated with
Actively participate in the environmental program and department specific initiatives in working towards sustainable operations
Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with
Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring clients' expectations are exceeded
Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets
Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients' satisfaction
Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately
Manage employee performance through training, coaching, or corrective action as required, excluding termination of employees
Responsible for the complete kitchen operation
Carry out other related duties from time to time
Organize staff meetings and develop an appropriate agenda
Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
Assure proper staffing and adequate supplies for all stations
All banquets, functions, and caterings are to be conducted in a timely fashion with coordination involving the Director of Food & Beverage, Restaurant Manager and Event Manager, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time
Direct leadership, coaching, and discipline of the Sous Chef(s) ensuring the Sous Chef is fulfilling his/her job responsibil