Executive Chef

The Executive Chef is responsible for preparing high quality cuisine and ensuring smooth operation of the kitchen. Reports to the Director of Food & Beverage. Permanent Full-Time Position.

All management and key personnel are to:

• Uphold the Resorts mission and vision as determined by the VP of Resort Operations & Ownership.

• Maintain open communication and cooperation with all departments and Directors for team results.

• Ensure each employee is accountable for their activities and ensure their behaviors are consistent with objectives determined by the VP of Resort Operations /Ownership.

• Optimize the potential of all operations through the creation of dynamic programs to increase the use of the resort.

• Provide positive public relations to all members and guests as well as promote the resort and community.

Key Responsibilities:   

• Develop, design & cost menus for daily operations and events with guidance and approval from the VP of Resort Operations & Director of Food & Beverage.

• Receive deliveries and thoroughly check invoices for product quality, quantity and price and submit approved invoices within stipulated timelines.

• Maintain efficient stock controlling methods for all kitchen-related products, specifically towards maintaining shelf life, stock rotating to avoid wastage and spoilage.

• Oversee and ensure a consistent quality in all phases of the daily and events Food operations.

• Maintain weekly and monthly inventory counts, with submission of analyzed costed inventory within outlined deadlines.

• Develop & implement departmental specific Standard Operating Procedures.

• Practice safe food handling and preparation techniques.

• Assist in the development of departmental budgets, actively striving to achieve performance targets within laid out departmental budgets.

• Maintain kitchen area in a clean and presentable condition within Public Health Guidelines & Company standards.

• Instill a guest service attitude in all employees using a “hands-on” approach to management, creating, and fostering a positive collaborative & inclusive culture within the Food & Beverage department as a whole.

• Recruit, Hire, train and manage the kitchen team to ensure a smooth and efficient operation.

• Create and implement detailed ongoing training plans for each team member with appropriate succession planning.

• Creation of labor budgeted schedules reflective of the daily operational needs, including daily events.

• Provide regular employee performance reviews.

• Ensure all members and guests have a positive dining experience at Muskoka Bay Resort.

• Other duties as assigned.

Core Competencies:

• Requires approximately 3 years previous culinary experience at a property of similar size and quality.

• Post secondary culinary training and completion of apprenticeship including certification.

• Excellent knowledge of current culinary trends.

• Computer literate Re: P.O.S. systems, Word, and Excel

• Strong budgetary, projections, cost control skills.

• Strong managerial and leadership skills.

• Commitment to quality and creativity.

• Proven organizational skills and an attention to detail.

• Strong communication skills and the ability to work well in a team environment.

• Excellent listening skills and creative problem-solving skills.

• Be neat and professional in appearance.

• Approach responsibilities in an organized and energetic manner.

• Ability to collaborate and foster a positive working relationship with all resort departments.

Work Environment/Conditions & Requirements:

• Work in small quarters

• Work in hot conditions(ovens)

• Fast paced environment

• Be able to work under pressure (preparing food quickly while maintaining quality)

• Standing for long periods of time

• Work various shifts, mornings, evenings, weekends, and holidays (if necessary)

• Be able to lift to 50 lbs.

• Valid Drivers license & clean record.

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