Executive Chef

• all menus are constantly updated, paying special attention to seasonal availability
• all menus are calculated correctly to obtain maximum gross profit.

• staff are constantly trained to effect good portion control and pleasing presentation of all dishes.

• you hold regular meetings with the kitchen staff to ensure smooth running of all kitchen departments.

• all areas satisfy the most stringent hygiene requirements.

• all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
• all stocks are ordered to the correct quantities, quality, and price.
• all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.
• you regularly hold maintenance checks with the General Manager to ensure that no equipment breaks down.
• Ensure that all statutory notices are posted at all relevant points and that such notices are conspicuously placed.
• the attendance registers are kept daily and that any absenteeism is immediately dealt with.

• all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.

• that all documents are sent to the appropriate accounts department immediately for processing

• you constantly update your knowledge and skills for the good of the establishment and the profession.

• you conduct regular stock checks/stock takes

• expenses are within budgeted limits

• you plan and develop menus using descriptive text to encourage sales

• you perform industry trend analysis

• you ensure food meets quality standards

• all information which is required to compile meaningful budgets is available at all times.

• 3-5 years of experience as a Head Chef
• FoodSafe Certification or provincial equivalent
• Standard First Aid & CPR
• SmartServe Certificate
• 5-10 years of experience in the food service industry
• Knowledge of FOODSAFE, workplace hazardous materials
• Human Resource management skills are required
• Financial Management skills such as basic accounting and budget calculations
• Experience in all aspects of customer service and people management
• Demonstrated ability to lead and direct a team
• Strong working knowledge of hospitality industry principles, methods, practices, and techniques
• Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments
• Ability to examine and re-engineer food and beverage operations, form new policies, and develop and implement new strategies
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions required
• Exceptional conflict resolution, negotiation, and objection-handling skills
• Able to respond quickly in a dynamic and changing environment
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
• Able to build and maintain lasting relationships with corporate departments, key business partners, and customers
• Knowledge of cost analysis, fiscal management, and budgeting techniques
• Able to effectively communicate both verbally and in writing
• Ability to coordinate and organize meetings, exhibits, and other events
• High-level of proficiency with various software packages

• Some travel may be required - reliable transportation is required
• Ability to attend and conduct presentations
• Ability to lift 50lbs required
• Manual dexterity required to use desktop computer and peripherals

GolfNorth Properties Inc.