Executive Chef - North Vancouver, Canada - Grouse Mountain

Grouse Mountain

Verified Company

North Vancouver, Canada

3 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Everyday we aim to provide a high quality, dynamic and authentic mountain playground where locals and tourists can escape, have fun, learn and challenge themselves, embracing the outdoors and key elements of BC culture.

Our friendly and informative staff will help guests to create enduring memories based on remarkable experiences.

Job Title:
Executive Chef

Location:
North Vancouver

Department:
Food & Beverage

Reports to:
Director, Food & Beverage

Role Status:
Full time permanent.

Located just 15 minutes from downtown Vancouver, Grouse Mountain features unparalleled panoramic views of the city, sea, and surrounding area.

Grouse Mountain welcomes 1.3 million guests annually and offers a true four-season resort experience through a wide range of attractions and activities for all ages and ability levels.

Along with a variety of dining and retail options, the resort has a broad appeal to both locals and visitors alike.

Grouse Mountain offers a challenging and enjoyable work environment with a world of career opportunity. Our team is dedicated to Grouse Mountain's renowned excellence and its continued growth as Vancouver's premier mountain resort.

In exchange for employee excellence, we offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation (including skiing and snowboarding) an inspiring setting and many unique employee privileges.

The Role:

Reporting to the Food and Beverage Director, the Executive Chef will be responsible for the entire kitchen operation with multiple revenue centers.

Grouse Mountain offers a wide variety of food and beverage outlets, from fine dining to self serve, including The Observatory Restaurant, Altitudes Bistro, Lupins Café, Grouse Grind Coffee Bar, Starbucks, Rusty Rail BBQ, Beaver Tails, Peak Juice Bar and Corporate and Wedding Catering events.

In a dynamic and changing environment, the Executive Chef will lead and drive the business implementing industry best practices and delivering exceptional culinary experiences to create memories of a lifetime.

Key Responsibilities of the Role:

Culinary:

Manages culinary operations to ensure quality of product
Plans and directs food preparation and cooking activities for several food operations
Plans menus and ensures food quality standards
Optimizes efficient planning, ordering, waste, and inventory control
Manages food and labor costs
Specs/requisitions/orders food and kitchen supplies
Ensures safety standards are met and that staff receive Food Safe training
Other duties as required

Human Resources:

Leads, motivates, and develops a large staff
Radiates energy and charisma that rubs off on the team. Teaches resourcefulness, professionalism, and leadership.
Recruits and hires kitchen staff, schedules staff, and supervises their activities; instructs cooks in all aspects of food preparation
Maintains a competent and motivated team environment by effective employee selection and training
Facilitates achievement of performance goals and maximizes staff retention opportunities

Finance and Administration:

Assists in development of annual plan and monitors budget daily
Develops and implements short

- term tactics and long-term strategies to maximize efficiency, profits, and evolving food & beverage requirements

Participates in public relation programs and community events
Assists in the coordination of special events
Ensures that all kitchen equipment is in good working order
Actively participates in all Food & Beverage related meeting

Requirements:

35 years' leadership experience in a high volume, multioutlet food service kitchens
Experience supervising kitchen, staff, and food planning in large scale establishments, preferably in the tourism industry
Red seal certification or Certified Chef de Cuisine (CCC)
Experience managing labour and analyzing financial reports
Experience with budget preparation and management; food costing, sourcing, and labour management
Excellent knowledge of inventory controls and menu creation
Ability to delegate, set expectations, and monitor progress of all direct reports
Ability to identify issues and implement creative and strategic solutions
Ability to plan, organize, develop, implement, and interpret goals, objectives, and policies
Valid Food Safe 2 (required) and Serving it Right (preferred)
Proficiency in Microsoft Office Suite
Ability to work flexible shifts depending on business and seasonal needs
Play Safe. Team Driven. Make a Difference. Sustainability. Pushing Boundaries

Innovative. Nature-Loving. Safe. Passionate. Inspiring. Real. Entrepreneurial.