Job Description

The Sheraton Hotel Newfoundland is a 300 room landmark property known for its rich history, exceptional hospitality, and commitment to culinary excellence. Our dining experience blends tradition with innovation, offering guests a taste of both classic and modern cuisine in a refined setting.

We are currently seeking a passionate, experienced and talented Executive Chef to lead our kitchen team and uphold our legacy of excellence. The ideal candidate will bring a deep understanding of classical culinary techniques while embracing contemporary trends to create an unforgettable dining experience whether in our dining room or banquet space

The successful applicant will be creative and dedicated and be responsible for leading the culinary operation of one of the largest hotel in Atlantic Canada, with 20,000 square feet of meeting and banquet space. Responsibilities will also include development and preparation of menus in each area of food and beverage, focusing on quality, creativity, presentation, guest's expectations and health and wellness. The applicant will provide leadership, training and direction to the entire food and beverage team to maintain productivity and quality in keeping with annual budgets while ensuring the consistent compliance with health and safety standards.

The candidate should have a minimum of five years' experience in a similar role in a first class hotel with comparable service standards and possess a red seal certification or international equivalent. The candidate should be self-motivated, decisive, responsible and capable of thriving in high pressure situations. A strong working knowledge of Microsoft applications is required and previous experience working within a unionized environment would be considered an asset.

Primary Responsibilities:

Directs and supervises food preparation for all food outlets of the hotel and ensures the highest level quality and consistency as relates to food handling, food quality and food presentations Plans all meals and menus for the food outlets and catered events. Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods. Monitors expenses to keep within budgeted guidelines and assists the Director of Finance in developing the annual operating budget. Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling while maintaining levels sufficient to effectively serve the guests Requisitions food and equipment, giving specifications, quantities and quality descriptions. Participates in monthly inventory verification and maintains adequate supplies. Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Provides a professional image at all times through appearance and dress. Follows company policies and procedures and is able to effectively communicate them to subordinates. Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews). Conducts training classes regarding safety, security, department procedures and service guidelines. Liase with external vendors to constantly be in touch with trends, efficiencies and new products Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.

Note: Other duties as assigned by supervisor or management

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Health and Safety:

Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

DUTIES AND RESPONSIBILITIES

Establish and enforce all safety policies and procedures. Ensure that an employee complies with WorkplaceNL and its regulations. Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the appropriate personnel. Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the new employee (as part of the orientation or at a later date). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, procedures to follow in the event of fire, and current property safety awareness programs. Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed. Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program. Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing. Insist on good housekeeping and enforce the "Clean As You Go" practice. Maintain active involvement in the accomplishment of the accident prevention and reduction objective. Take every precaution reasonable in the circumstances for the protection of employees.

Relationships:

Internal:

Sales: Pricing of sales promotions, handling of special accounts
Engineering: Maintenance and repair of kitchen equipment
Food and Beverage Staff: Training, Purchasing and Operations

External:

Vendors: Ordering equipment and food
Professional Associations: To stay current on trends and procedures
Health Department: Kitchen Inspections

Qualifications:

Education/ Experience:

Culinary School degree or equivalent work experience. Special consideration will be given to those who exhibit exemplary performance.

Certification and/or License Requirement:

Red Seal

,

Alcohol awareness certification and/or food service permit as required by local or provincial government agency. Food Service, including Allergy Aware certification as required by franchise

Skills:

Leadership Skills.
Strong oral and written communications skills.
Attention to detail.
Planning and organizational ability.

Westmont Hospitality Group - About Us

Westmont Hospitality Group - Canada owns and operates leading hotels from coast to coast to coast. Westmont has strong partnerships with major hotel brands including Hyatt, Fairmont, Marriott, Hilton, IHG, as well as operating independent boutique hotels. Westmont is committed to being a prominent leader in the hospitality industry offering a flexible professional work environment which promotes career growth, development and advancement opportunities for its employees.
Our personnel mission is to build one of the finest employee cultures in the hospitality world through great benefits, unique rewards and recognition programs, attentive training and supportive work environments.

Benefits

Competitive Salary and Gratuities Company match RRSP Comprehensive Group Benefits Plan Employee Family Assistance Paid Vacation and Leave Brand Travel discount program Corporate Partnership discount programs * Opportunity for career growth