Restaurant & Food Service Victoria Area
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Restaurant & Food Service Victoria Area

Executive Chef

Executive Chef image 1

POSITION OBJECTIVE 1. To ensure the proficient operation of the culinary area 2. Work together with the Food & Beverage Services Manager and Events Manager on the overall proficiency of the Food & Beverage Department 3. To coach, develop and train Team Members 4. To ensure that exceptional guest service is provided and that our guests enjoy a great golf and dining experience DUTIES AND RESPONSIBILITIES 1. Department Specific Duties Plan menus (with Food & Beverage Services Manager) for all outlets in the club considering guests, marketing conditions, popularity of various dishes, holidays, costs and a wide variety of other factors. Update menu engineering cost information regularly Prepare all necessary data for the budget in his/her area of responsibility; project annual food and labour costs and monitor actual financial results; take corrective action where necessary to help assure that financial goals are met; together with the Food & Beverage Manager plan and meet budgeted expense targets Provide daily, weekly, monthly reports and other reports as requested Cook or directly supervise the cooking of items that require specialty preparation Attend department manager communication meetings and event detail meetings Execute any other duties as requested by immediate supervisors 2. Quality Control Establish controls to minimize food and supply waste and theft Evaluate food products to assure that quality standards are consistently attained Schedule and co-ordinate the work of all kitchen Team Members to assure that food preparation is economical and technically correct according to the menu syllabus Develop recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assists in establishing menu selling prices REQUIRED SKILLS, KNOWLEDGE AND ABILITIES 1. Technical Skills and Knowledge Solid understanding of the restaurant and hospitality industry Education related to the industry - Red Seal papers or equivalent experience Sanitation and hygiene knowledge and a good working knowledge of current applicable health laws Knowledge in kitchen management, cost controls and purchasing Human resource experience BENEFITS AND COMPENSATION Competitive annual salary with Bonus structure Benefits available after three months of full-time employment Complimentary Golf & Tennis on a stand-by basis Option to purchase goods from the Golf Shop for cost + 10%

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April 1, 2023
June 30, 2023
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