Jobs

    Executive Chef - Canada - InnVest Real Estate Investment Trust

    InnVest Real Estate Investment Trust
    InnVest Real Estate Investment Trust Canada

    3 weeks ago

    Default job background
    Description

    THE OPPORTUNITY: (Dual Properties – Royal Canadian Lodge and Charltons Banff)

    HEAD CHEF

    REPORTS TO GENERAL MANAGER

    THE COMPANY:

    With over 75 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 70 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest's portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.

    At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada's largest independently-owned and operated hotel portfolio.

    The Head Chef position is responsible for maintaining superior food quality and presentation expected by our guests according to company policies, procedures, programs, and performance standards. Meet or exceed financial objective such as revenue generation and food costs.

    ACTIVITIES:

    The duties and responsibilities of the Head Chef include, but are not limited to the following:

    · Manage the daily operations which includes but not limited to; productivity, inventory/quality control, maintaining Health & Safety standards.

    · Establish and deliver high standards of quality in food preparation and presentation that are responsive to the needs of our guests.

    · Prepare menus and menu costing in a timely fashion. This includes Tour –breakfast, lunch and dinner, Catering(Banqueting) – breakfast, coffee breaks, lunch, receptions, dinner, Evergreen A-la-Carte – breakfast, lunch, lounge and dinner; In-room Dining – breakfast, lunch, all day and specialty dinner.

    · Prepare and cost a variety of staff meals that are healthy and appeal to a diverse group.

    · Manage all aspects of staff training and development, recruiting, hiring and team performance consistent with Charlton Resort Policies, Health and Safety guidelines and Food Handling laws.

    · Ensure there is a solid understanding of the current business levels. Provide clear direction to team members maximizing productivity.

    · Frequent daily inspections of all food preparation and service areas with an eye on cleanliness, orderliness and service flow. Ensure that the kitchen is maintained to the highest standards in accordance with all food safety guidelines.

    · Represent the hotels in such a manner as to enhance the reputation of the company. Lead employees by personal example with a philosophy of work conduct and personal development that leads to maximum performance and job satisfaction.

    Meet or exceed financial objectives:

    · Manage Expenses: labor and material resources directly related to the kitchen operation.

    · The Head Chef is expected to share the responsibility of meeting the department's financial objectives with respect to cost of food and co-operate fully in implementing measures to resolve existing problems and avoid future problems. To achieve positive results the Head Chef will collaborate with the Restaurant Manager to produce menus that accurately reflect the needs of the guests, collaborate on plate costing and policies to ensure that plate costing is managed, understand and manage the impact of staff dining, participate with monthly inventory and review the monthly analysis of all food cost variables.

    · Manage inventory of equipment and supplies related to the kitchen department and ensure that maintenance is performed in a timely fashion.

    · Manage food inventory in a responsible manner ensuring you are employing good purchasing and receiving practices and employing good inventory management, waste management & loss management systems.

    COMPETENCIES WE ARE SEEKING:

    · Culinary education and training

    · 2 years of culinary leadership experience in the food service or hospitality industry

    · Detail-oriented and works with a high degree of accuracy

    · Ability to multi-task in a fast-paced environment

    · Good communication and training skills

    · Exposure to heat, steam, cold, smoke

    · Ability to lift and carry a weight of approximately 40 pounds

    · Demonstrated knowledge of guest service and a genuine desire to exceed guest expectations

    · Availability to work flexible shifts including weekends and holidays

    Subsidized staff accommodation is available to the successful candidate. We appreciate all applications, however only those applicants selected for an interview will be contacted.

    #J-18808-Ljbffr
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