Executive Chef Muskoka Ontario Canada

  • Location: Toronto
  • Posting Date: April 04, 2021
  • Job Order ID: 491951
  • Consultant: Michael Sherwood
  • Industry: Hospitality
Our client is the owner operator of an Iconic resort located in Beautiful Muskoka Ontario Canada. They have asked MacDonald Search Group (MSG) to help with on-boarding the Executive Chef to oversee all Food and beverage for the resort.

Overview

To manage Culinary and Kitchen operations in a profitable manner ensuring high quality food and services is provided to all hotel guests. Position is responsible for motivating staff and ensuring their productivity to achieve hotel profits, guest and employee satisfaction.

Function
  • Responsible for the planning annually of all food outlets menus, including Weddings, Corporate & Special Event menus.
  • Hands On leadership of culinary team, active participation in kitchen operations
  • Culinary oversight of Grill, Pub, Take Out, Room Service and Banquets
  • Leadership of the employee meal program
  • Ensure quality, portioning, prep service, styling and plating remains consistent through all outlets
  • Demonstrate creativity in menu content and presentation
  • Monitor current food trends
  • Maintain superior supplier relations
  • Ensure appropriate transfers completed between kitchen and beverage operations
  • Responsible for the staffing, training, development, mentorship, motivation, evaluations and discipline of all Kitchen employees
  • To ensure labour, food and related costs are as low as possible in relation to quality and in line with budget and Key Performance Index goals program.
  • Keeping all receiving, storage, production areas, equipment, fridges & freezers clean according to the standards set by the Health Department. Maintain all inspection and safety records
  • Develop standardized recipes and prepare costing calculations.
  • Review sales analysis and maintain competitive evaluations to develop proactive sales strategies
  • Responsible for assisting in weekly/month end/year end inventories.
  • Meet regularly with other department heads to ensure good communication and co-operation in order to achieve hotel goals and obligations.
  • Actively engage with guests
  • Ensure all operating equipment and supplies are maintained to a level of proper efficiency, safety and reliability
  • Actively participate in scheduling, daily payroll reviews and payroll forecasting
  • Perform any other duties required to ensure smooth operation of the kitchen area in accordance with company policies.


EDUCATION/EXPERIENCE

It is essential for the Executive Chef to have previous experience of at least 10 years in senior positions in hotel culinary operation and a diploma or certificate in culinary, Preferably Red Seal. Previous Resort experience preferred

LANGUAGE SKILLS

It is necessary for the Executive Chef to have a full understanding of the English language, both verbal and written, for effective communication with both guests and fellow associates.

WORK ENVIRONMENT

The work environment can prove to be very stressful. This job requires long hours in a hot and fast paced, demanding environment.


PHYSICAL DEMANDS

The Executive Chef must be ale to stand on their feet for long periods of time. Some lifting and bending may be required.