The Fairmont Jasper Park Lodge
Jasper, AB
Full-time, Permanent
Executive Chef
A group of experienced multi-unit restaurateurs are looking for an Executive Chef to drive the culinary experience & program of a new Independent Food & Beverage Concept in Jasper, Alberta. We are looking for a passionate and experienced F&B professional for the role of Executive Chef. Do not miss this opportunity to join our opening team. This concept is a full-service operation showcasing premium offerings to local and international guests. We have enlisted a top-notch design firm to develop the build-out and design of the new facility.
JOB SUMMARY
Reporting to the Resort General Manager, and working collaboratively with the Director of F&B, this position will provide key leadership on setting new standards of culinary and operations excellence. Towards that goal, the position will lead, coach and develop our teams in delivering the highest quality culinary experiences, exceeding guest satisfaction while maintaining effective costs and profits with consistent execution. The role will bring energetic culinary leadership to the operations and will be constantly seeking a better way to conduct business and be hands-on in driving the results. POSITION OBJECTIVE
To ensure the consistent delivery of exceptional food quality and creative menu items that relate to the establishment’s vision and clientele expectations. To ensure all food operations are fiscally responsible and produce the budgeted return on investment. To monitor and develop the proficient operation of all Kitchens with the close supervision of budgeted labour to revenue and cost of goods sold percentages. To coach, develop and train Team Members. To liaise with Director of F&B and assist with F&B procurement programs. STRUCTURE
Reports to: General Manager / Executive Chef Direct Reports: Supervisors / Lead Hands DUTIES AND RESPONSIBILITIES
Plan menus for all restaurant outlets considering guests, marketing conditions, popularity of various dishes establishment vision and client demographic. Develop a structure that creates operational efficiencies between the establishments. Prepare all necessary data for the budgets in the areas 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. Daily/weekly be hands-on in all establishments food preparation areas monitoring quality, speed of service, portion control, plating & presentation consistency. Establish controls to minimize food and supply waste. Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and/or Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the company values and guidelines. Create an infrastructure to monitor effective labour scheduling of chefs, cooks and other kitchen employees to assure an efficient use of labour based on revenue levels to maximize profitability. Provide reports as requested and review financials when needed providing feedback on identified discrepancies. Approve the requisition of products and other necessary food and supplies. Attend food and beverage staff and management meetings when required. Ensure cleanliness, hygiene and safety are maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Develop recipes and techniques for food preparation and presentation which will help to assure consistent high quality. Ability to recognize, influence, and follow foodservice trends in preparation and presentation. Establish menu prices to maintain gross margins based on location and provide feedback on look and feel/vision of menus. Periodically visit dining area to acknowledge guests when appropriate. Support safe work habits and a safe working environment at all times. COMPENSATION
$70K/annum (prorated for duration of employment) STAFF ACCOMMODATION
Staff Accommodation is available for this position Complimentary for operating season REQUIRED SKILLS, KNOWLEDGE AND ABILITIES
Culinary education trade papers, Red Seal or equivalent is ideal. Food Safe Certification. First Aid certification. Solid understanding of the restaurant and hospitality industry especially relating to a golf and country club environment. 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. Working knowledge of Computer programs but not limited to, Excel, Word, and email. Abilities
Business management. Organization. Communication. Quick evaluation and decision making. Strong management skills. Maintain up to date understanding of current trends in food and beverage. Must be able to meet deadlines as required. Work efficiently in a non-supervised position. Visa Requirements
Must be legally eligible to work in Canada. We are unable to assist candidates in obtaining Canadian work authorization. Physical Aspects of the Position
Frequent standing and walking through shift. Frequent kneeling, pushing, pulling, lifting. Must be able to carry and lift loads of up to 50lbs on a regular basis. Occasional ascending or descending ladders, stairs and ramps. We are an Equal Opportunity Employer and we value diversity within our workplace. Job Types: Full-time, Permanent
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Reporting to the Resort General Manager, and working collaboratively with the Director of F&B, this position will provide key leadership on setting new standards of culinary and operations excellence. Towards that goal, the position will lead, coach and develop our teams in delivering the highest quality culinary experiences, exceeding guest satisfaction while maintaining effective costs and profits with consistent execution. The role will bring energetic culinary leadership to the operations and will be constantly seeking a better way to conduct business and be hands-on in driving the results. POSITION OBJECTIVE
To ensure the consistent delivery of exceptional food quality and creative menu items that relate to the establishment’s vision and clientele expectations. To ensure all food operations are fiscally responsible and produce the budgeted return on investment. To monitor and develop the proficient operation of all Kitchens with the close supervision of budgeted labour to revenue and cost of goods sold percentages. To coach, develop and train Team Members. To liaise with Director of F&B and assist with F&B procurement programs. STRUCTURE
Reports to: General Manager / Executive Chef Direct Reports: Supervisors / Lead Hands DUTIES AND RESPONSIBILITIES
Plan menus for all restaurant outlets considering guests, marketing conditions, popularity of various dishes establishment vision and client demographic. Develop a structure that creates operational efficiencies between the establishments. Prepare all necessary data for the budgets in the areas 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. Daily/weekly be hands-on in all establishments food preparation areas monitoring quality, speed of service, portion control, plating & presentation consistency. Establish controls to minimize food and supply waste. Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and/or Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the company values and guidelines. Create an infrastructure to monitor effective labour scheduling of chefs, cooks and other kitchen employees to assure an efficient use of labour based on revenue levels to maximize profitability. Provide reports as requested and review financials when needed providing feedback on identified discrepancies. Approve the requisition of products and other necessary food and supplies. Attend food and beverage staff and management meetings when required. Ensure cleanliness, hygiene and safety are maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Develop recipes and techniques for food preparation and presentation which will help to assure consistent high quality. Ability to recognize, influence, and follow foodservice trends in preparation and presentation. Establish menu prices to maintain gross margins based on location and provide feedback on look and feel/vision of menus. Periodically visit dining area to acknowledge guests when appropriate. Support safe work habits and a safe working environment at all times. COMPENSATION
$70K/annum (prorated for duration of employment) STAFF ACCOMMODATION
Staff Accommodation is available for this position Complimentary for operating season REQUIRED SKILLS, KNOWLEDGE AND ABILITIES
Culinary education trade papers, Red Seal or equivalent is ideal. Food Safe Certification. First Aid certification. Solid understanding of the restaurant and hospitality industry especially relating to a golf and country club environment. 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. Working knowledge of Computer programs but not limited to, Excel, Word, and email. Abilities
Business management. Organization. Communication. Quick evaluation and decision making. Strong management skills. Maintain up to date understanding of current trends in food and beverage. Must be able to meet deadlines as required. Work efficiently in a non-supervised position. Visa Requirements
Must be legally eligible to work in Canada. We are unable to assist candidates in obtaining Canadian work authorization. Physical Aspects of the Position
Frequent standing and walking through shift. Frequent kneeling, pushing, pulling, lifting. Must be able to carry and lift loads of up to 50lbs on a regular basis. Occasional ascending or descending ladders, stairs and ramps. We are an Equal Opportunity Employer and we value diversity within our workplace. Job Types: Full-time, Permanent
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