Job Description

Title:

Executive Chef, Habitat Food Services at Royal Roads University

As a Truffles Group Employee you will...

At all times faithfully, industriously, and to the best of your ability, experience, and talents, perform your job responsibilities to the reasonable satisfaction of your Employer.

Work at such locations as the Employer may from time to time require.

Use your best efforts to promote and advance the Business and the affairs of the Employer.

Hours of Work:

The hours of work will vary and may be irregular and will be those hours required to meet the requirements of your job.

Job Purpose:

The Executive Chef reports to the Truffles Catering Owners who support in the smooth running of front end and kitchen operations, upholding exceptional food quality and service at all times through meticulous attention to detail. The Executive Chef is responsible for maintaining the day-to-day functions of the front end, kitchen and catering service, creating memorable guest experiences, improving productivity and operational profitability, while complying with all government regulations of health and safety.

The food services on campus currently includes a cafeteria / restaurant with both grab and go and call order options and catering services provided to internal university departments and external clientele. Currently open Monday through Friday 7.30am-7pm (hot line open till 2.30pm) with some evening catering. There is likely hood that days of operation would increase as required by the university. Revenues from between cafe and catering in about 50/50.

Job Responsibilities:

As the senior onsite leader you will be required to lead, support and work collaboratively with Catering Manager and their front of house team.

Manages unit communication and execution of the food program and quality vision to all team members and leads by example. Reinforces the values daily and inspires the team to consistently always achieve the highest standards of product and services.

Actively monitors and manages day to day operational and kitchen services, including the execution and catering event service standards, culinary quality management, sanitation, cleanliness and safety.

Manages recruitment and selection, orientation, training and development initiatives, coaching, and performance management to deliver great corporate culture.

Builds and maintains professional and positive relationships utilizing strong communication skills with all leadership and team members and within the university community at large.

Manages day-to-day financial operations, controlling food cost and unit labour costs, maximizing productivity. Implements corrective action to ensure that operational standards and budgeted results are met or exceeded.

Specific areas of responsibility will include staff scheduling, driving productivity measures, menu planning, certain financial and banking processes, oversight of catering events, purchasing, product development to deliver increased sales, profitability, and an exceptional guest experience.

Conducts research on culinary trends and coordinates with the General Manager & Truffles Catering Executive Chef for the development of creative menu offerings, ensuring market leadership and guest satisfaction, and inspiring the team with a passion for food.

Ensures that standard recipes and plating manuals with photos and techniques for food preparation and presentation are in place and being followed by all kitchen team members to maximize efficiencies, drive productivity, and deliver improved profitability through established best practices.

Follows proper ordering, inventory, and receiving procedures to maintain adequate inventory levels, manage costs, and minimize losses, while achieving planned cost of goods.

Supports the General Manager to review monthly, quarterly, and annual financial results, and identifies and initiates corrective action to ensure that budgeted results are met or exceeded, including month end inventory and financial accounting.

Maintains positive supplier partner relationships and represents the business with the highest level of integrity within the community.

Updates job knowledge by remaining aware of new operational and leadership processes, government regulations.

Such other duties as are customarily performed by one holding the position of an Executive Chef in businesses that are similar to Habitat Food Services, and

Such other and unrelated duties as may be assigned from time to time by the Employer.

Required Education, Skills and Qualifications

This position requires a solid combination of business management, with industry related culinary and catering knowledge, and strong communication and leadership skills.

Previous Exec Chef or Sous Chef experience in similar environment.

Passion for food and culinary excellence.

Effective communication skills.

Experience of catering events / banqueting desirable.

Driver's licence required.

Red Seal certification desirable.

Very hands on and motivates by setting the example.

Discipline, vision, and highly organized.

Food Safe Level 2.

Computer and technology systems knowledge and proficiency, particularly excel / hospitality software.

Disclaimer Clause

The above statements are intended to describe the general nature and level of the work being performed by the employee assigned to this position. There is no exhaustive list of all duties and responsibilities, knowledge, skills, abilities, physical job demands and working conditions associated with this position.

Job Types: Full-time, Permanent

Pay: $67,000.00-$72,000.00 per year

Benefits:

Company events Dental care Employee assistance program Extended health care Life insurance On-site parking Paid time off RRSP match Wellness program
Work Location: In person