Executive Chef

Description

The Executive Chef is responsible for establishing a passionate and creative F&B culinary culture at Watermark Beach Resort, setting strategic direction and managing the daily culinary operations of all dining outlets and banquet operations. Reporting to the General Manager, this position is ultimately responsible for the quality of food provided throughout a full-service resort located in the heart of Okanagan Wine Country.  In this role, you generously share what you know and groom your culinary team to execute the quality and culinary vision of the resort. Your talents and experience will be cross-utilized in different outlets throughout the Food & Beverage Department including banquets, 15 Park Bistro and the pool bar.

The Executive chef responsibilities include:

• Support and oversee all culinary operations at the resort, while working closely with the Food & Beverage manager to ensure we deliver an elevated guest and owner experience.
• With a thorough understanding of all culinary employee positions, ensure effective team hiring, training, development, promotion and continuous improvement through coaching, teaching of new techniques and development of learning systems.
• Lead and coach the team towards achieving exceptional guest satisfaction and employee satisfaction results through setting performance standards and monitoring performance.
• Demonstrate professional and positive image to guests and colleagues at all times.  As the Executive Chef, you will be the face of the culinary team including representing the resort in events, social media, fam tours and other public functions.
• Maintain a high standard of professional appearance and hygiene at all times for yourself and all culinary colleagues.
• Work closely with the Food & Beverage Manager and the front of house team to achieve a seamless operational experience between Front and Back of House.
• Take a lead role in ensuring the concept of the outlets is brought to life
• Ensure all menus are accurately costed, engineered and designed in a timely manner, according to the strategic F&B vision of the resort
• Full understanding of colleague engagement and implements procedures to increase colleague’s satisfaction
• Develop procedures that enhance the Food and Beverage operation as a whole
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; lead by example.
• Develop and implement creative strategies for menu enhancement and cost containment
• Develop and implement guidelines and control procedures for purchasing and receiving of goods.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment.
• Ensure compliance with food handling and sanitation standards, including proper handling and right temperature of all food products, ensure employees maintain required food handling and sanitation certifications and maintain purchasing, receiving and food storage standards.
• Plan, coordinate & manage special events and holiday functions as well as training junior leaders in how to successfully carry them out
• Work with the Events and Sales team to provide competitive menus and education about current menus to be shared with clients.
• Ensure receipt and accurate flow of communications between shifts and teams
• Be aware of what happened in the prior shift and clearly convey happenings for the next.

Qualifications

This is a full-time senior management position that requires flexibility, and the ability to work any shift time, weekends and holidays when required.

• Experience as an Executive Chef or extensive, strong sous chef experience with a thorough understanding of both restaurant and banquet service in a fine dining environment.
• A true desire to understand and anticipate the needs of others in a fast-paced environment
• Refined verbal and written communication skills
• Candidates should be extremely detail oriented and organized
• Candidates should possess proven leadership skills, including an understanding of the employment standards act
• Candidates should be up to date with current food and beverage trends.
• Beverage knowledge is an asset and should include wine, spirits and beer as well as non alcoholic beverages
• Experience costing menus and dishes to ensure cost controls are met.
• Must possess the following strengths: high energy, entrepreneurial spirit, self starter, motivational leader, effective communicator, and effective in providing exceptional customer service.
• Ability to serve as a role model to demonstrate appropriate behaviours
• Food safe certification or willingness to obtain it is required.
• Red seal certification is required.