Executive Chef|Enercare Centre
Oak View Group:
Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.
Position Summary:
The Executive Chef is responsible for leading the culinary operations at Enercare Centre at Exhibition Place, which is the largest convention centre in Canada. The ideal candidate must have a passion for cooking and a deep understanding of culinary arts.The successful candidate must have a full understanding of menu engineering, supervising a large team, and coordinating the work of the kitchen personnel, procurement of food supplies and kitchen equipment, ensuring that food preparation is economical and technically correct.
The Executive Chef must have a working knowledge of applicable health, sanitation, and licensing ordinances and ensure that personnel are trained appropriately. He/she is also responsible for the profitable operation of the Kitchen Operations.
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
About the Venue:
Oak View Group is the global leader in venue development, management, and premium hospitality services for conventions and the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest-attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet
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
- Strengthened by our Differences. United to Make a Difference:
Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer:
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.