Resort Executive Chef

Job Responsibility:

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The successful candidate will be a proven culinary leader with a strong passion for driving unique and unrivalled culinary experiences for our guests while maintaining profitability.

You will be responsible for the operation of numerous outlets, catering to international clientele in a high volume, multiple outlet resort. The successful candidate must have previous experience in either large multi-outlet hotels, cruise ships or large ski resort.

Job Responsibilities:

• Plan and direct the operations of numerous restaurants and catering facilities
• Sound costing of all menu items to ensure menu pricing are accurate
• Report on monthly financial COS and payroll expenses in a timely manner
• Contribute to the preparation of the annual budgets and strategic plans to achieve goals
• Ensure KPI's are being met and possess the ability to take corrective actions
• Supervise and train sous-chefs, chefs, and all kitchen and restaurant staff
• Create and develop innovative new concepts, menus and promotions
• Ensure food tasting are done for the opening of all full-service dinning outlets
• Ensure recipe books with pictures are completed prior to the opening of each outlet
• Ensure dietary manuals are completed for all menu items
• Responsible for the procurement of operating supplies, equipment, and contracting with third-party vendors for essential services when required
• Responsible for the recruitment and selection process of all levels of culinary staff
• Ensure a high standard of consistency and quality products and services while adhering to financial targets

• Build mutual trust, respect and cooperation through recruitment selection, training, motivation and ongoing development of all levels of chefs and cooks
• Provide a “hands on” approach in the leadership of the kitchen team in a multi-outlet environment

• Encourage new concepts to be brought forth, and demonstrate a positive attitude to motivate and encourage good team morale
• Responsible for ensuring adequate scheduling in all outlets
• Responsible for accurate monthly inventory and payroll reporting
• Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with
• Meet with the Sr. Director of Hospitality on a daily or as required basis to discuss any operational aspects of Food service throughout the resort

Job Requirements/Qualifications:

• Red seal or equivalent professional designation required
• Minimum 5 years of Executive Chef experience in a 5 star multi outlet establishment

• Extensive knowledge of food handling and sanitation standards
• HACCP and food safety certified

• Demonstrated ability to teach, coach, and manage a team of 75+ Kitchen staff
• Demonstrated experience in fine dining, buffet, banquet functions and fast service outlets
• Strong communication Skills & hands on approach are required for this roll
• Calm under pressure with ability to exercise sound decision making
• Demonstrated culinary experience in international and domestic cuisine required

• Demonstrated creativity in menu development and concept required
• Proven financial management skills and experience with budgets in excess of $10,000,000.00
• A Police Background Check from your home country or province will be required upon commencement of employment
• Strong computer knowledge (ADP payroll, MS word, Excel, online ordering (GFS), and other company systems

Benefits and Compensation:

• Eligible for LLSR Health benefit plan
• Eligible for LLSR bonus program
• Eligible for LLSR RRSP contribution program
• Resort ski pass and family passes
• Subsidized staff accommodation available