Executive Chef

Position Title: Executive Chef

Reports To: Operations Manager

Department: Kitchen

Location: Four Points by Sheraton Halifax

Job Summary

The Executive Chef is responsible for overseeing the culinary department, food production for the restaurant, Room Service & Grab & Go, and outlet. Develop menus, food purchase specifications, and recipes. Develop and monitor food and labour budget for the department. Maintain the highest professionalism, food quality, and sanitation standards.

Seeking a Chef whose role is to inspire, lead, coach, train, and mentor their associates. Collaboration with the Sales and Catering team; and coordinate a calendar of culinary guest events; cultivating relationships with local vendors and suppliers.

This role ensures the Back of House is operating efficiently while delivering quality and consistent food to the restaurant. Our Executive Chef leads by example and has a passion for the industry and their guests!

Major Duties and Responsibilities

1. Under the direction of the General Manager & Operations Manager, and in accordance with Company policies and procedures, the Executive Chef will be responsible for the quality of food, menu planning, cost of sales, service, and cleanliness of the kitchen areas for the creation of total external and internal customer satisfaction and profitability.
2. Responsible for promoting a team environment to achieve total guest satisfaction.
3. Manages the culinary operations of the hotel in accordance with the brand and Westmont standards.
4. Guides food preparation in accordance with corporate and hotel standards of quality, quantity control, taste, and presentation.
5. Prepares necessary data for applicable parts of the budget; projects annual food, labour, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
6. Assists with the achievement of budgeted profitability through the effective management of food costs controls/purchasing procedures and the effective allocation of labour.
7. Supervises the staff of the department, interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of the staff to ensure a skilled workforce and carry out disciplinary action as required.
8. Lead by example and be a strong communicator to their team and the other hotel departments.
9. Constructs menus, including costing and photos and dietary spec sheets.
10. Purchases food and maintains food cost at budgeted levels.
11. Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
12. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
13. Institutes controls to minimize theft, food, and supply waste.
14. Supports safe work habits and a safe working environment at all times.
15. Responsible for ensuring that all employees conform to provincial laws and regulations with respect to food handling/storage, and health & safety procedures.
16. Follows proper receiving, storage, rotating, food safety, and sanitation procedures.
17. Mentors and fosters a strong team dynamic.
18. Anticipates, identifies, and corrects system breakdowns to achieve maximum guest satisfaction.
19. Communicates with the General Manager and employees regarding product service deficiencies, equipment, safety problems, etc.
20. Provides incentives for employees who go above and beyond the expectations of their particular chef roles.
21. Periodically visits the dining area when it is open to welcome guests and follow up with food quality and experience.
22. Ability to manage Hotel and Outlet needs, in accordance with Westmont & Marriott Brand Standards.
23. Other duties as assigned by the General Manager or Operations Manager.

Minimum Qualifications and Skills

1. Minimum 3-4 years’ experience as an Executive Chef in a full-service hotel environment.
2. Diploma/Degree in Culinary Arts or related field.
3. Red Seal Certified Required; company can assist with this process for the appropriate candidate.
4. In-depth familiarity with the kitchen’s operation.
5. Must have a flexible schedule: days, evenings, and weekends.
6. Knowledge in the elaboration of menus and food concepts.
7. Must have a great sense of attention to details, leadership skills, and communication skills.
8. Demonstrate a positive attitude and team spirit; Strong interpersonal, communication, and leadership skills.
9. Proven ability to manage multi-tasked assignments.

Mental Effort

1. Mental and visual concentration during computer work daily, for accuracy in data entry and editing.
2. Mental effort required in multi-tasking and handling interruptions that require refocusing.
3. Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
4. Ability to interact positively with supervisors, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.
5. Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.
6. Calculate figures and amounts.
7. Solve practical problems and deal with a variety of concrete variables in situations.
8. Interpret instructions in writing, oral, and schedule form.

Physical Effort

1. Regularly required to talk and communicate with both Front and Back of House Associates.
2. Required to stand, walk, use hands for long periods of time.
3. Sit at a computer for periods of time.
4. Performs computer work daily.
5. Able to lift and/or move up to 50 pounds.
6. Vision abilities required – close and distance vision.

Working Conditions

1. Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
2. Frequently handling queries and calls from guests, potential guests, and other departments.
3. Must be available days, evenings, weekends, and holidays as required by scheduling demands.
4. May be required to travel.
5. While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.

Type of Supervision Required

Reports to the Operations Manager. Works under general instructions to prioritize and complete assigned tasks.

Please Note: This Job Description is not definite nor restrictive and may be modified or added to in the future to meet changing needs.