Executive Chef|Enercare Centre - Toronto

Overview:

This position reports directly to the General Manager. Directly supervises: All Kitchen Personnel and indirectly supervises: Service & Banquet Staff.

This role will pay a yearly salary of $110,000 CAD - $140,000 CAD.

Benefits for FT roles: Benefits: Health, Dental and Vision insurance, and paid time off (vacation days, sick days, and 12 holidays).

This position will remain open until November 1, 2024

Responsibilities:

• Plan meals: Create menus with the assistance of the Food and Beverage Director and Catering Manager based on event details, market conditions, popularity of various dishes, recent menus, and religious or other holidays. Create pricing based on menu engineering worksheets to be completed and approved by the General Manager.
• Direct overall cooking: Check methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them.
• Procure food supplies and kitchen equipment, including organizing inventories and approving the quality of all foods received.
• Interview, select, and hire kitchen personnel.
• Direct the training, advancement, and promotion of employees as required.
• Implement company policies and supervise to ensure others properly implement and administer company policies, including disciplining employees, handling substance abuse, and managing terminations.
• Plan, schedule, and adjust hours of work and specific responsibilities among employees.
• Manage cost accounts and set prices for food items to ensure profitability for the kitchen.
• Adhere to budgetary guidelines for food cost, labor cost, and other expenses.
• Evaluate the workplace, establish and enforce policies to ensure a safe environment for employees, and address any safety concerns.
• Collaborate with the Food and Beverage Director to oversee inventory, ensuring accurate counts and pricing.
• Assist colleagues, members, and guests in delivering excellent service without needing direction. Stay attentive to team members and contribute as a team player.
• Act as a representative of the company's management team by visibly supporting and implementing policies and demonstrating high standards of ethics and integrity with members, peers, and employees.
• Maintain good conduct and safe working habits in all areas and ensure the same from others.
• Take initiative to pursue personal and professional growth as part of the management team and maintain relevant professional certifications.
• Lead and motivate others to achieve desired results.
• Proactively solve problems, utilizing available resources including regional and corporate staff.
• Attend meetings and seminars as required.
• Demonstrate the ability to multitask and work efficiently to meet business needs.
• Conduct daily line-up and participate as needed.

Qualifications:

• Minimum 3-5 years of experience as an executive chef in a high-volume food and beverage operation
• Full understanding of retail and catering
• Proven track record in elevating culinary programs
• Red Seal Chef certification
• High school diploma or equivalent required; college degree preferred
• Ontario Food Handler Certification
• Vaccination Statement:

Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.