Job Description

JOB TITLE: Executive Chef


DEPARTMENT: Kitchen


REPORTS TO: Vice President of Resort Operations & General Manager



Living Water Resorts prides itself in its people and is committed to attracting and retaining the best talent. From part-time to full-time jobs, seasonal, co-operative education experiences to Leadership positions, Living Water Resorts offers you the perfect place to build your resume.


The Executive Chef focuses on the management, processes, preparation, storage and service of food for the restaurant and banquets departments. This position is responsible for running the Kitchen and managing a team of cooks and creates a culinary vision for Living Water Resorts of the highest standards.


JOB DUTIES INCLUDE:

Create innovative programs and promotions that drive revenue through increased guest patronage including:

Culinary theatre to support on site experiences for timeshare tours, members, conferences Family style dining to share and cost efficient Ensure the in room dining program is successful. Family dining in room for 2, 4 and more people, set meals for resort guests and boaters Healthy eating, buy local, veggie planting, beef, honey, coffee, eggs, branding for environmental clients Assist with the creation and implementation of an enhanced staff meal program. Brand with celebrations with packages like balloons for birthdays, anniversary, 3 generations reunions Heath packages, getaway with spa Wine clubs Ensure the take-out dining program is successful. Family dining in room for 2, 4 and more people, set meals for resort guests and boaters Oversee the food production and productivity of the kitchen team and the correct preparation of all foods according to recipes and instructions to meet the highest quality level of standards Maintain and deliver a "no compromise" attitude towards providing the highest possible level of quality, value and hospitality to the guest. Comply with nutrition and sanitation regulations and safety standards. Adhere to all health and safety policies at all times, mandatory written standards of operations, policies, procedures, manuals, employee handbook and the collective agreement that are in place at the resort. Actively work with the front of house restaurant management and staff members for food quality and smooth operations. Create daily and weekly menu features along with monthly, seasonal and annual holiday menus and the costing of all menu items to determine potential revenues. Create banquet menus in collaboration with the group sales and catering managers. Manage the costing and purchasing from suppliers such as produce, meat and seafood orders per the annual kitchen budget Maintain the kitchen inventory order board and conduct monthly inventory checks. Coordinate the receipt and inspection of all product deliveries and the appropriate storage of these products. Work with the front of house restaurant management team to ensure food, beverage and labour budgets are monitored and maintained. Organize all kitchen staff training for new employees and continuous training for all employees to maintain the highest level of food quality, preparation and productivity. Encourage, support, inspire and teach the kitchen staff cooking techniques and the understanding all food items used. Create weekly schedule for all kitchen staff and call-in additional staff as business levels demand. Conduct daily staff briefings, weekly one on ones with staff and annual performance reviews Conduct monthly staff department meeting and gatherings.


QUALIFICATIONS:

Graduation from a Culinary School or an approved Apprenticeship Program Journeyman's Papers and a Red Seal Certificate Extensive knowledge of meat butchery, muscles and various cuts of meat as well as seafood and shellfish Excellent interpersonal, organizational, time management skills and a strong ability to prioritize multiple tasks Strong computer skills - Word, Excel Knowledge of health and safety practices as directed by the Occupational Health and Safety Act and the resort's health and safety standards

WORKING CONDITIONS:

Works the majority of time indoors, and on occasion outdoors for special events Works with open flames, deep fryers and hot ovens. May be exposed to hazardous chemicals May carry hot or cold trays of food. Must be able to bend, reach and lift at least 30lbs. Must be able to walk and stand for an average of 8-12 hours per shift.


At Living Water Resorts, we consider equity, diversity and inclusivity our foundation to success along with our Core Values of Caring, Character, Chemistry and Competency. We believe in equal opportunity and it is our priority to ensure a barrier free recruitment and selection process and if you require accommodation in relation to any materials or processes used during the recruitment and selection process, please notify Human Resources. We will make every effort to accommodate persons with disabilities in a timely, effective and suitable manner.

The job description is not limited to those duties specifically listed and can change at anytime in order to adapt to business demands or organizational changes.