The Executive Chef is responsible for overseeing the culinary department, food production for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Develop and monitor food and labour budget for the department. Maintain highest professionalism, food quality, and sanitations standards.

Major Duties and Responsibilities

• Under the direction of the General Manager and in accordance with Company policies and procedures, Executive Chef will be responsible for the quality of food, menu planning, cost of sales, service and cleanliness of the kitchen areas for the creation of total external and internal customer satisfaction and profitability.
• Responsible for the quality of presentation of food products, quality of service, cleanliness and the promotion of a team environment to achieve total guest satisfaction.
• Manages the culinary operations of the hotel in accordance with the brand and Westmont standards.
• Guides food preparation in accordance with corporate and hotel standards of quality, quantity control, taste and presentation.
• Prepares necessary date for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Assists with the achievement of budgeted profitability through the effective management of food costs controls / purchasing procedures and the effective allocation of labour.
• Supervises the staff of the department, interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of the staff and carrying out disciplinary action as required.
• Constructs menus, including costing and photos.
• Purchases food and maintains food cost at budgeted levels.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Institutes controls to minimize theft, food and supply waste.
• Supports safe work habits and a safe working environment at all times.
• Responsible for ensuring that all employees conform to provincial laws and regulations with respect to food handling / storage, and safety procedures.
• Follows proper receiving, storage, rotating, food safety and sanitation procedures.
• Trains and develops team to ensure a skilled workforce.
• Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
• Communicates with the General Manager and employees regarding product service deficiencies, equipment, safety problems, etc.
• Provides incentives for employees who go above and beyond the expectations of their particular chef roles.
• Periodically visits dining area when it is open to welcome guests and follow up with food quality and experience.
• Other duties as assigned by the General Manager.

Minimum Qualifications and Skills

• Minimum 3-4 years’ experience as an Executive Chef in a full-service hotel environment
• Diploma / Degree in Culinary Arts or related field;
• In-depth familiarity with the kitchen’s operation;
• Must have flexible schedule: days, evenings and week-ends;
• Knowledge in the elaboration of menus and food concepts;
• Must have a great sense of attention to details, leadership skills and communication skills;
• Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills;
• Proven ability to manage multi-tasked assignments;

Mental Effort

• Mental and visual concentration during computer work daily, for accuracy in data entry and editing.
• Mental effort required in multi-tasking and handling interruptions that require refocusing.
• Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to interact positively, supervisor, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.
• Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.
• Calculate figures and amounts
• Solve practical problems and deal with a variety of concrete variables in situations.
• Interpret instructions in writing, oral, and schedule form.

Physical Effort

• Required to stand, walk, use hands, for long periods of time.
• Sit at a computer for periods of time.
• Performs computer work daily.
• Able to lift and/or move up to 50 pounds.

Working Conditions

• Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
• Frequently handling of queries and calls from guests, potential guests, and other departments.
• Must be available days, evenings, weekend and holidays as required by scheduling demands.
• May be required to travel.
• While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate notice level in the work environment.

Type of Supervision Required

Reports to the General Manager. Works under general instructions to prioritize and complete assigned tasks.