Job Description

Club Italia Profile

From that important beginning until now, Club Italia has never stopped growing. Social Events, new programs, sports initiatives, and many community contributions, donations and fundraising efforts continue to drive the organization forward. We are looking for dynamic individuals who continue to make us Niagara's leading Event Centre!

Job Summary

The Executive Chef is responsible for the overall success of the kitchen operations and is a passionate, forward-thinking culinary leader with a strong understanding of the current food scene and developing trends. A leader, mentor and coach, this individual is a role model and is responsible for the ongoing development of the culinary team.

Creative with both numbers and food, the Executive Chef will build and design menus for high-volume food service operations, while developing recipes and maintaining quality in every aspect.

Supplier savvy and well organized, the Executive Chef will oversee multiple concepts, including a-la-carte and events, and build accurate budgets for food and labour to meet organizational targets and drive sustainable growth.

- Prepare to be hands on as well as directly supervises the preparation of a wide variety of foods and the direction of the General Manager.

- Responsible for maintaining inventories, cost controls, requisitioning, and issuing supplies and for food production under the direction of the General Manager.

- Food cost controls and monitoring of food costs relative to budgets.

- Purchasing and inventory controls.

- Oversees food production and kitchen personnel

- Supervision of employees, sanitation and safety, menu planning, and related production activities

- Staffing for maximum productivity and high standards of quality; and payroll costs to achieve maximum profitability.

- Assist and prepare reports, costs menus, make schedules, and performs administrative duties as required.

- Maintains standards of quality, cost, presentation, and very high standards.

- Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards.

- Co-ordination of catering activities for events and special functions as required

Background experience and requirements:

- Minimum of 5 years of culinary management experience in banquet and conference setting.

- Post-secondary education in Culinary/Hospitality Management

Skills:

- Self-motivated team leader with exceptional organizational skills

- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.

- Strong knowledge of HACCP and food safety standards.

- Essential: menu development skills, menu costing and labour management.

- Proficient in use of computers, with knowledge of Microsoft MS Office, Windows.

- Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty and mutual respect working with Club Volunteers.

Job Type: Full-time

Pay: $60,000.00-$70,000.00 per year

Benefits:

Dental care Extended health care On-site parking
Ability to commute/relocate:

Niagara Falls, ON: reliably commute or plan to relocate before starting work (preferred)
Experience:

Culinary: 5 years (preferred)
Work Location: In person

Expected start date: 2025-08-01