Executive Chef wanted in Canada!

Location

Vernon, BC | Canada

Job description

Ihre Karriere in Kanada!

Sparkling Hill is looking for an Executive Chef for Gerni’s Farmhouse, our newest Food & Beverage outlet at Sparkling Hill Resort!

Gerni’s Farmhouse is an Austrian/German restaurant, named after the Resort’s owner, Mr. Gernot Langes-Swarovski. It focuses on authentic Bavarian cuisine and the successful candidate must have German/Austrian cuisine experience.

Learn more about us at:

The Executive Chef reports to the Director of Food & Beverage and oversees the Restaurant and Banquet catering throughout the kitchen. The Executive Chef supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Executive Chef also works with the Director of Food & Beverage to determine the menu changes, equipment and ingredients that are necessary, and the Executive Chef handles special menu requests. He/she manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times.

Job Duties

• Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines created.
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both, and ensuring communication to the kitchen staff.
• Recruit, train and develop all kitchen employees.
• Strong and effective communication with Director of Food & Beverage and all departments specifically Restaurant and Events.
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness.
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.
• Supervise and participate in the production and plating of all food service areas, to maintain the best quality food style possible.
• Provide input for menus -- creating, developing, and recommending recipes for the use of other staff -- to create a consistent and quality food product.
• Order an inventory of food products for the preparation and operation, of an efficiently run kitchen.
• Ensure food is stored in appropriate containers, labeled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Create, implement and maintain department objectives and ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency.
• Raise the standards within the department and bring new concepts forth.
• Strive to advance knowledge, skills and abilities and consistently share these with others.
• Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting the standards to exceed the clients' expectations in addition to remaining budget conscious, also ensuring that required forms are filled out and submitted to the required department managers who are notified and communicated with.
• Actively participate in the environmental program and department specific initiatives in working towards sustainable operations.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
• Purchase food and related culinary equipment and supplies, maintaining adequate pars, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring clients' expectations are exceeded.
• Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients' satisfaction.
• Promote professional work habits, encourage staff to act with integrity and recognize this trait in others and reward them appropriately.
• Manage employee performance through training, coaching, or corrective action as required, excluding termination of employees.
• Responsible for the complete kitchen operation.
• Carry out other related duties from time to time.
• Organize staff meetings and develop an appropriate agenda.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Assure proper staffing and adequate supplies for all stations.
• All banquets, functions, and caterings are to be conducted in a timely fashion with co-ordination involving the Director of Food & Beverage, Restaurant Manager and Event Manager, ensuring readiness to start the event a minimum of fifteen minutes prior to the service time.
• Direct leadership, coaching, and discipline of the Sous Chef(s) ensuring the Sous Chef is fulfilling his/her job responsibilities.
• Adhere to all Guidelines, Policies, Rules and Regulations.
• Ensure all administrative forms are completed and submitted in a timely manner for all kitchen employees, including performance reviews, daily timesheets, payroll forms, overtime approvals.
• Communicate to the Director of Food & Beverage regarding kitchen operations.
• Initial any direct changes made to the Banquet Event Order.
• Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
• Delegate duties to the Sous Chef as necessary any operational aspects of the kitchen.
• Ensure that scheduled employees have reported to work; document any late or absent employees and use corrective action as deemed necessary.
• Coordinate breaks for employees through the Sous Chef(s) and Chef de Partie(s).
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the standards and delegate these tasks
• Inspect grooming and attire of staff; rectify any deficiencies.
• Document any pertinent information in the departmental log book and ensure to use and record in the log book on a daily basis.
• Attend designated meetings, events, menu.
• Expedite on floor or in the kitchen as business demands.
• Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.
• Ensure the proper use of scales and measurements in all recipes, portioning, and food production by both yourself and the staff under your direct supervision.
• Other duties as needed.

Requirements

• Must have German/Austrian cuisine experience.
• High School Diploma or equivalent required.
• Culinary Education Trade Papers, Red Seal or equivalent preferred.
• Minimum of 18 years of age to handle alcoholic beverages.
• Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Minimum of 4 years' experience in a Chef position in a high volume and upscale environment.
• Thorough background in banquets, fine dining, and catering.
• Background in culinary competitions is beneficial.
• Extensive knowledge of food handling and sanitation standards.
• Understanding of purchasing and maintenance of kitchen equipment.
• Effective decision making skills.
• Strong problem solving skills.
• Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
• Ability to acquire and maintain relationships e.g., associates, customers, vendors.
• Knowledge of overall operations as they affect kitchen and related areas.
• Effective influence skills.
• Ability to effectively manage labor productivity.
• Strongly demonstrated creativity in all areas relating to food.
• Excellent communication and interpersonal skills.
• Self-motivated, with a positive attitude and a consistent display of professionalism.
• Computer literate with MS Office applications.
• Innovative, detail oriented, and quality conscious.
• Ability to recognize, influence, and follow foodservice trends in preparation and presentation.
• Ability to exert physical effort in transporting equipment and wares.
• Ability to endure abundant physical movements in carrying out job duties.

Working Conditions

• Ability to work evenings and weekends.
• Able to work extended hours when required.
• Ability to conduct presentations.
• Ability to lift 50 lbs. required.
• Manual dexterity required to use desktop computer and peripherals.

Qualified applicants may submit their resume to Mr. John Stratton, Director of Food & Beverage. Only candidates selected for an interview will be contacted.

We are excited to receive your application!  

Job tags

Salary