Executive Chef

Website Muskoka Bay Resort

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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