Executive Chef

THE OPPORTUNITY: EXECUTIVE CHEF Salary Range : 85,000$- 95,000$ per year THE COMPANY: Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and locations. Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skillsets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and a curiosity to challenge the status quo. With over 100 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 90 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties. At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivalled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio. ACTIVITIES: The duties and responsibilities for the Executive Chef include, but are not limited to the following: * Manage all aspects of the kitchen including operational, quality and administrative functions. * Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. * Educate and train team members in compliance with brand standards, service behaviors and governmental regulations. Ensure staff has the tools, training and equipment to carry out job duties. * Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. * Solicit guest feedback, develop menus, and improve food and presentation quality. * Assist with addressing customer questions and issues relating to kitchen services. * Ensure that all menu items are prepared and presented according to established recipes and standards. * Develop menu design and concepts for all food and/or bar outlets and catering events. Monitor competitor and industry trends. * Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. * Monitor and control food costs as per company standards. * Responsible for completing month end inventory. * Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. * Ensure food costs, operational, and labour costs are in line with budget and revenues. * Adhere to governmental regulations as well as brand standards and hotel/ company policies and procedures. * Other duties as assigned by Management. COMPETENCIES WE ARE SEEKING: * Completion of a degree or certificate in culinary arts and five years of experience as a chef, with at least one year in a supervisory capacity or equivalent combination of education and culinary/kitchen operations experience * Excellent Kitchen management skills with strong supervisory skills * Excellent communication skills, both verbal and written * Quick thinking and able to spot and resolve problems efficiently * Working knowledge of various computer software programs (MS Office, Micros, POS) * Ability to manage personnel and meet financial targets * Guest oriented and service minded * Excellent planning and organizing skills * Ability multi-task and meet deadlines * A creative approach to the production of food * Positive attitude * Ability to work under pressure * Ability to work on own or in teams * Must be able to work independently and maintain a positive attitude within a very busy environment ~ hours will fluctuate, and evening and weekend work is required A reasonable estimate of the current range is $85,000 to $95,000 (salary + performance-based bonus). Compensation determinations are based on several factors including but not limited to relevant skills; experience and training; licensure and certifications, work location and other business and organizational needs. The position may be eligible to participate in a discretionary annual bonus program, subject to the terms and conditions of the program. Any bonus award is contingent upon multiple factors, including individual and organizational performance InnVest Hotels is an inclusive employer. As such, we welcome and encourage applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. We appreciate all applications, however only those applicants selected for an interview will be contacted.

The Executive Chef is responsible for managing all kitchen operations, including menu development, food quality, and staff supervision. They must also ensure financial targets are met by controlling food and labor costs while maintaining brand standards.

Candidates must have a degree or certificate in culinary arts and at least five years of experience as a chef, including one year in a supervisory role. Strong kitchen management, communication, and organizational skills are required to succeed in this fast-paced environment.

• Gestion du tempsSouhaitée
• Résolution de problèmesSouhaitée
• Assurance qualitéSouhaitée
• LeadershipSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Kitchen management
• Menu development
• Staff training
• Inventory management
• Food cost control
• Leadership
• Communication skills
• Problem solving
• MS Office
• POS systems
• Micros
• Budgeting
• Quality assurance
• Team building
• Time management
• Menu Planning
• Event Catering
• Supervision
• Ability To Meet Deadlines
• Curiosity
• Positivity
• Administrative Functions
• Planning
• Kitchen Management
• Management
• Decision Making
• Communication
• Culinary Arts
• Disabilities
• Sales
• Mentorship
• Multitasking
• Operations
• Organizational Performance
• Coaching
• Coordinating
• Beverage Products
• Teamwork

• Hospitality
• Food & Beverage
• Management & Leadership
• Executive Chef
• Chefs
• Chefs and Head Cooks

Formation minimale

Diplôme professionnel

Expérience minimale

5+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine