Job Description

Title: Executive Chef


Reports to: General Manager
Location: 18 Cabot Lane, Inverness, NS, B0E 1N0
Job Type: Full-time Permanent

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The Executive Chef at Cabot Links oversees the entire food program for the resort for all meal periods. This includes Panorama Restaurant, Cabot Bar, the Cabot Public House, the Cabot Cliffs Clubhouse (coming 2019 season), the Cabot Links Halfway Hut, the Cabot Cliffs mobile food & beverage station, the Inverness Pantry as well as banquets and catering. The Executive Chef at Cabot Links is challenged and expected to be innovative and creative with all menus and food styling to bring the resort's cuisine to a world class, cutting edge standard.



This is a top leadership position and requires the active recruitment and development of the culinary brigade (both seasonal and year-round). The Executive Chef is expected to train, mentor and lead the culinary brigade to great success through demonstration of work ethic and sound business practices that will ultimately lead to a high level of employee engagement, industry accolades and community recognition.

Core Accountabilities:Work alongside team of leaders at Cabot to ensure resort consistency and vision is met and exceeded. Work closely with the Director/Manager of Food & Beverage to build a world class F&B program for the resort, its employees and its guests. Development and continuity of professional relationships with various culinary and hospitality schools to ensure Cabot's success in finding raw talent to recruit and develop. Recruitment of all culinary employees (no one is to be hired in the culinary division without the Executive Chef's approval after interviewing them). Development of a long-term leadership structure in the culinary brigade through training, mentoring and growing of individuals. Sharing recipes and cooking techniques with the culinary brigade and guests. Development and maintenance of a 'food bible' for all F&B employees. This should have all dishes served, the recipes and images of the dish. It is to be used to ensure sound knowledge and consistency of the food served in all Cabot outlets. The food bible will be an ongoing task and is deemed an essential accompaniment to a menu change. Build relationships with local farms, fisherman, and other purveyors of quality ingredients. Develop sustainable long-term programs to ensure continuity and consistency. Negotiate competitive rates for high volume products. The ability to negotiate win-win scenarios with our suppliers is of the utmost importance. Ensure sound financial performance through labor management and food cost control. Ensure schedule and payroll metrics are adhered to on a consistent basis. Set goals and objectives to improve kitchen's performance and efficiency. Run efficient food storage, prep and rotation systems. Drive and reward performance of top talent. Communicate expectations and create an environment of pride and accountability. Work with all departments to ensure clear communication, understanding, and positive relationships between the kitchen and other departments. Run a clean, organized culinary operation that meets and exceeds health & safety standards. Overseeing the upkeep & maintenance of all kitchen equipment and facilities. Monitor & correct daily in/out punches for hourly employees and submit approved hours by deadline for biweekly payroll. Abide by all occupational health and safety standards. Follow all Fire Safety Plans and Regulations. Carry out duties through prescribed safe working practices. Be proactive in identifying and reporting all safety risks to staff. Comply and maintain all specified kitchen standards at all times. Other duties as assigned by management.


Qualifications:A minimum of 10 years' experience with at least 3 years' experience in a senior culinary leadership role Previous work experience experience directly in pre-opening restaurant required Degree or diploma in the culinary field or equivalent industry experience


Expectations:Be a confident and proactive leader The ability to prioritize and make effective decisions Verbal and interpersonal communications skills Multi-tasking and complex problem solving in high pressure situations Work long hours - including morning, nights, and weekends Positive attitude and attendance record at all times Highly responsible and reliable Cohesively work as part of a team


Physical Demands:Spending long hours walking, standing, and using knife skills Frequently lifting and carrying 50 - 100 lb Occasionally ascending and descending stairs and ramps Occasionally kneeling, pushing, pulling, and lifting Working in a hot, intense kitchen that does a significant volume of food * Other physical demands associated with a busy food & beverage operation