Manages kitchen operations and staff daily to ensure a consistent, high quality food product.  Areas of responsibility comprise overseeing food preparation areas including dining room, and bar/lounge.  As a department head, directs and works with the food and beverage management team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize financial performance in areas of responsibility.

.

TECHNICAL EXPERTISE

Operations/Property Management

• Ensures compliance with all Food & Beverage policies, standards and procedures.
• Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Recognizes superior quality products, presentations and flavor.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all local, provincial and federal regulations.
• Knows Food Specification changes.
• Understands and maintains all standard recipes.
• Calculates accurate theoretical and weighted food costs.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Maintains procedures for food & beverage portion and waste controls.
• Follows proper handling and right temperature of all food products.
• Researches and tests new food products; shares vision of food and concept trends in conjunction with Company initiatives.
• Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Maintains and manages with the Engineering Department an effective kitchen equipment repair and maintenance program.
• Ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Interacts with guests/customers, community, Company representatives, vendors and local education systems.
• Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• Effectively investigates reports and follows-up on associate accidents.

   Customer Satisfaction

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
• Ensures associates receive on-going training to understand guest expectations.
• Review findings, guest satisfaction results and other data to identify areas of improvements.

   Human Resources

• Hires, develops and retains a diverse workforce to deliver excellent products and services.
• Creates and sustains a work environment that focuses on fair and equitable treatment and associate satisfaction to enable business success.

   Sales and Revenue Management

• Assists Restaurant departments in developing and generating annual sales.
• Meets regularly with customers and restaurant guests to gather feedback.
• Interacts with the AGM (Non-Gaming) regarding food knowledge and menu composition.
• Is involved in all menu development.
• Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
• Attends scheduled projection meetings to anticipate long term planning needs

Financial Management

• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Monitors and manages the payroll function.
• Participates in the development of department's capital expenditure goals; manages projects as needed.
• Participates in the budgeting process for areas of responsibility.
• Prepares weekly and period end P&L critiques.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Other

• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.

• High School Diploma or equivalent required
• Culinary Education required
• Red Seal Certified 
• 10 years Food and Beverage culinary management experience with demonstrated leadership.
• High Volume Experience is a must
• Pre-opening experience is strongly preferred
• Experience leading in independent well known, trend setting restaurants is an asset
• Experience successfully handling a diverse group of associates
• Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
• Extensive knowledge of food handling and sanitation standards
• Experience in menu composition
• Experience with purchasing and maintaining kitchen equipment

The Executive Chef is to report to work five (5) day per week and if required, may be instructed to work additional time due to any special events that may be occurring at the resort. 

WE OFFER

•  A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.

#INDHP