Job Title:

Executive Chef

Company:

Fiddle River Restaurant

Location:

Jasper , AB


  • Your primary duty is managing the culinary team and all aspects of the kitchen’s daily activities to ensure guest satisfaction, profitability and a positive, productive and compliant work environment
  • Must maintain excellent attendance and be available to work a variable schedule
  • Professional presentation, outstanding interpersonal skills
  • Ability to multi-task, and prioritize in a continuously changing environment
  • You are responsible for overseeing the direction of the kitchen’s daily activities of the culinary team including scheduling, food preparation, and production
  • Responsible for cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by Restaurant Owner
  • Managing, developing and mentoring kitchen employees, including hiring, firing, and disciplining
  • Ensuring kitchen staff is aware of workplace expectations; providing on-going assistance, training, and mentoring. Promoting a positive, enthusiastic, and cooperative workplace environment
  • Ensuring that budgeted food percentages are achieved through effective control measures including portion control, kitchen timings, inventory rotation, receiving and storage procedures, and waste control
  • Controlling labor costs through effective scheduling of kitchen staff
  • Maintaining existing menus, ensuring quality, consistency, and style of concept *Monitoring production of culinary preparation, recipe specifications, and dishes served relative to appearance, temperature, sanitary, and quality standards
  • Assist others in developing needed skills for effective job performance
  • Positively delegate responsibility to others to meet objectives and achieve desired results
  • Use initiative, recognize problems and to creatively and continuously find solutions; you must be a solid decision-maker

Job Requirement

  • 5 years relevant experience, including at least 3 years of Management experience
  • High volume, fast paced dining room experience required
  • Red Seal Certification or equivalent certification required
  • Proven track record in maintaining a high level of organization
  • Effective communicator and able to implement and uphold high service standards
  • Driven to fostering a team building environment and creating positive guests experiences
  • Detail and quality oriented
  • Showing leadership in a positive, calm, consistent and focused manner

TO APPLY:

If you have the skills and experience required for this position, please forward your resume to:

E-mail: pfortin@telus.net



Posted 2022-01-10








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