Italia Executive Chef

Location

Enoch, AB | Canada

Job description

The Executive Chef is a countable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related items. Works to continually improve guest and employee satisfaction while maximizing the financial performance in areas of responsibility. Supervises all kitchen area to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Leading Kitchen Operations for Italia

• Leads kitchen team by providing direction for the day-to-day operations.
• Prepares and cooks food of all types, either on a regular basis or for special guests
• Actively involved in training kitchen associates on the fundamentals of cooking and excellent plate presentations
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, encourage others; Makes sound financial/business decision; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures Property/Food & beverage policies are administered fairly and consistently.
• Reviews staffing levels to ensure guest service, operational needs, financial objectives are met.

Ensuring Culinary Standards and Responsibilities are met.

• Provides direction for menu development & presentation.
• Conducts briefings with the Restaurant staff for education on menu items including ingredients, preparation methods and unique tastes.
• Understands and maintains all standard recipes.
• Ensures compliance with food handling, sanitation standards local, provincial & federal regulations.
• Calculates accurate theoretical and weighted food costs.
• Maintains procedures for food & beverage portion and waste controls.
• Keeps track of invoice tracking and monthly inventory
• Keep apprised of food and concept trends in conjunction with Company initiatives.
• Knows and implements the resorts safety standards.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Recognizes superior quality products, presentations, and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards from preferred vendors.
• Ensures that Kitchen cleanliness is maintained at all times.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Understands and communicates to staff the operating and maintenance procedures of all departmental equipment.
• Maintains and manages with the Engineering Department, an effective kitchen equipment repair and maintenance program.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Monitor guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Train kitchen associates on the fundamentals of cooking and excellent plate presentations.
• Administers the performance appraisal process for direct reports.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Policy and Procedures.

Financial Management

• Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
• Monitors and manages the payroll function.
• Participates in the budgeting process for areas of responsibility.
• Prepares period end P&L critiques.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace.
• Performs other duties as assigned to meet business needs.

• Two (2) to four (4) years’ experience as an Executive Chef
• Must have Italian cuisine experience in a leadership role
• Experience leading in independent well known, trend setting restaurants is an asset.
• Experience successfully handling a diverse group of employees.
• Excellent culinary skills- possesses the ability to perform all functions in the culinary operation.
• Extensive knowledge of food handling and sanitation standards
• Experience in menu composition
• Experience with purchasing and maintaining kitchen equipment.
• Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy items and maintain caution of potential workplace safety hazards.

The Executive Chef is to report to work five (5) day per week and if required, may be instructed to work additional time due to any special events that may be occurring at Italia Restaurant.

If not currently authorized to work in Canada, the employer will not consider your job application.

WE OFFER

•   A competitive wage and excellent benefits.
• Shuttle service from West Edmonton location.
• All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service.
• An opportunity to work within a progressive, exciting team environment.
• An opportunity to work with a skilled Management team.

Job tags

Salary