Job Description

Company Overview

The Nottawasaga Inn Resort is an all-season resort hotel nestled within the quiet countryside of the Nottawasaga Valley. We offer a relaxing place for families and vacation travelers to getaway, as well as extensive meeting and reception rooms perfect for conference groups and those celebrating weddings or social events.

Job description

Job Title:

Executive Chef

Department:

Kitchen

Reports Directly To:

Owners

Direct Reports:

All kitchen staff

Job Summary:

Accountable for overall success of the daily kitchen operations. Performing tasks while personally leading and training the staff while managing all food related functions. Continually working toward ensuring guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Consistency with supervising all kitchen areas for production of high-quality products. Must ensure sanitation and food standards are achieved and maintained. Areas of responsibilities are food preparation (banquet, restaurants, bar and employee lunchroom) and effective management of inventory.

Job Duties & Responsibilities

Direct and supervise kitchen staff ensuring a respectful, positive, productive and compliant work environment. Ensure consistency of day/night shift operations.

Maintain/update training procedures for kitchen and stewarding staff. Ensuring efficiencies and support for high volume banquets, restaurants and outlets.

Monitor, maintain and improve food quality.

Create and implement new yearly/seasonal menus that meet financial goal of operation and are on trend.

Create standardized recipes for all food outlets.

Set standards and procedures and adjust accordingly based on seasonal volume.

Manage budget and all necessary supplies, take inventory and adjust as required.

Control food waste and labour efficiencies.

Maintain food safety and sanitation. Maintain purchasing, receiving and food storage standards.

Report and document accidents and follow up.

Report and document maintenance deficiencies and follow up.

Implement and monitor safe use of equipment and chemicals.

Communicate internally and externally with all departments on daily basis.

Ensure smoother overall operation within the resort, including banquet, wedding, golf and front of house restaurant service.

Oversee regular cleaning of kitchen including equipment.

Oversee and maintain proper recording of labour hours.

Oversee the ordering of all kitchen requirements.

Oversee the scheduling of all kitchen and stewarding staff.

Liaise with all departments of the resort, suppliers, maintenance personnel, industry personnel and resort guests. To ensure consistency and guest satisfaction.

Establishes guidelines so kitchen employees understand expectations and parameters and receive on-going training to best understand guest expectations.

Review comment cards, guest satisfaction results and other data to identify areas of improvement. Analyze information and evaluates results to choose the best solution and solve problems

Provides information to executive teams, managers and supervisors and co-workers by telephone, in written form, e-mail or in person.

Managing and conducting Human Resource Activities:

Ensures employees are treated fairly and equitably

Identifies the development needs of others and coaching, mentoring and helping others to improve their knowledge or skills.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentation. Frequent plate checks are required to monitor quality and presentation.

Interacts daily with Banquet Chef and Banquet Manager/Supervisor on training regarding food knowledge and menu composition.

Observes behaviours of employees and provides feedback to individuals and or managers.

Manage employee progressive discipling procedures of areas of responsibility.

Ensures disciplinary procedures and documentations are completed according to standards and policies.

Oversee employee reviews and take corrective actions as necessary.

Requirements & Specialized Skills:

Position requires culinary creativity, attention to detail, business expertise and ability to work in high volume capacity.

Must be in reasonable physical condition in order to stand, walk and maintain a constant pace.

Must be flexible to work schedule such as weekends, and holidays.

Great and consistent communication skills.

Great leadership skills with the ability to give direction.

High attention to detail and excellent literacy skills to perform daily tasks, including banquet contracts.

Attend internal meetings for timely communication within the hotel.

Education & Certification:

Minimum 2 years of college or University education in a recognized culinary program.

Inter-Provincial Certificate of Qualification (red seal).

Minimum 7-10 years work related experience in all fields of the kitchen in a similar sized hotel/resort with large banquet facilities.

First Aid & CPR certified

Food Handler Certified

WHMIS and Safety Certified

Industry

Hospitality
Employment Type

Full-time

Job Type: Full-time

Pay: $1.00-$100.00 per year

Benefits:

Dental care Discounted or free food Life insurance On-site parking
Work Location: In person