Executive Chef

  • Category
    Hospitality & events - Hotel / Restaurant
  • Job type
    Direct Hire
  • Location
    Gravenhurst, On

Adecco is currently recruiting for an Executive Chef for a permanent placement with our Client in Muskoka, ON.

Responsible for the creation of all outlet menus in collaboration with the Director of F&B, using the utmost creativity.  Works parallel to Director of F&B and shares responsibility for the hiring, training, supervising and scheduling of kitchen staff for all outlets. Instructs and guides Jr. Sous Chefs & Sous Chefs and CDPS to ensure highest standards of food production and decrease wastage. Ensures clean and organized work environment. Supervises and directs function of the line during service. Maintains all kitchen related expenses and food costs in accordance with the guidelines and budgets provided.

 

The Executive Chef will have the following responsibilities:

  • Creates, collaborates and coordinates with production and preparation of all menu items for all F&B outlets for the client including Bar 19, 19th Gastro Pub, The Boathouse, and Corporate Events.
  • Establishes and maintains department objectives, standards and guidelines and budgets to ensure proper management of the department for resort and golf.
  • Monitors and evaluates staffing levels, food purchasing, production, and inventories to control costs and waste.
  • Assists in the hiring, training, motivating, evaluation and management of staff to ensure team members receive adequate guidance and resources to accomplish established objectives.
  • Develop strategic purchasing practice and works directly with the F&B Director to ensure best price and quality of foods purchased.
  • Maintains ultimate cleanliness of all golf & restaurant kitchen areas; makes decisions for necessary corrective action in order to maintain company and health department standards to avoid risk of citation.
  • Coordinates and assists with cleaning of kitchen after service.
  • Directs culinary teams to ensure smooth service.
  • Work alongside Director of Food & Beverage to analyze food costs and forecast business trends in order to make recommendations for revision of menu prices that will achieve departmental and resort budgets.
  • Accurate preparation, review and comprehension of all documentation and communication.
  • Create “Recipe Book” inclusive of preparation instructions and plating photos.
  • Prepare par level preparation sheets for all outlets.
  • Prepare ordering lists for all outlets
  • Prepare Kitchen Cleaning checklist for all outlets
  • Prepare Kitchen Opening/Closing responsibility check lists for all BOH operations
  • Revamp and testing of menu items for all outlets– prepare tasting dishes.
  • Lead (for BPH)  and assist with staff orientation.
  • Conduct walkthrough of Boathouse and Golf kitchens to determine equipment and small ware needs.
  • Spearhead golf & resort Food & Beverage events, ensure that execution is spot on and of the highest standards.
  • Any other duties as assigned.
  •  

    COMMUNICATION/INFLUENCING OTHERS (Contacts)

     

    Positive, calm, diplomatic and effective communication in-person with culinary team and resort staff/departments. Ability to positively lead team. Appropriate communication style to ensure all team members are working together towards an effective service.

    GUEST SERVICE

     

    Ensure all production exceeds guest service standards. Prepare production in time for service to ensure smooth running of the kitchens. Work with culinary teams to ensure health and safety standards are met.

    EDUCATION AND EXPERIENCE (Education, Experience, Knowledge & Skills)

     

  • High school level English communication skills.
  • Full understanding of budgets and financial reports.
  • Previous Executive Chef Experience minimum 3 years.
  • Minimum three years’ experience in casual fine dining, pub, and Mexican kitchen, including a la carte and volume production experience.
  • Diploma from a reputable Culinary Institute.
  • Red Seal Certified.
  • Food Handlers Certification.
  •  

    SUPERVISION & BUDGET AUTHORITY

     

  • Day-to-day supervision of all kitchen team members for Resort and Golf.
  • Budgetary authority aligned with Director of Food & Beverage for Resort and Golf
  •  

    PHYSICAL ENVIRONMENT

     

  • Indoors in a hot industrial kitchen.
  • Fast, high pressure environment.
  • Uses sharp knives and tools, hot pots and pans, hot liquids, stoves, etc.
  • Multiple outlet operations
  •  

     

    PHYSICAL REQUIREMENTS

     

  • Standing 90% of the time.
  • Occasional lifting up to 50 pounds.
  • Requires physical mobility including but not limited to: bending, carrying, climbing, reaching, and twisting.
  • Ability to work a variety of long shifts including, days, evenings, weekends and holidays.
  •  

     

    The If you are interested in applying to our Executive Chef position, please submit your resume as soon as possible by clicking on the ‘Apply with Adecco’ button.

    B6520

     

    • Apply with Adecco

    Reference number CA_EN_1_026520_1250883

    Accommodation will be provided in all parts of the hiring process as required under Adecco’s Employment Accommodation policy. Applicants will need to make their needs known in advance to their Adecco representative.

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