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Resort Executive Chef

Full-time

The Lake Louise Ski Area Ltd

Job Responsibility:

:

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

Vacancy posted 2 days ago
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