Job Description

Job Description

Job Description

About Us:

For over 12 years CHAR Hospitality has created and operated some of Calgary’s most beloved places to eat and drink. We are a group of chef’s, hospitality veterans & creators who share a passion to create memorable experiences for all who walk through our doors. We believe in an enjoyable working environment based on respect, opportunities for growth and support of personal goals.

Position Summary:

We are looking for an Executive Chef who is energetic, creative and is passionate about delivering the highest level of quality food, memorable dining experiences and developing their teams.

The Executive Chef will strategically plan and coordinate the organization of everything relating to the culinary program. The successful candidate will have a proven ability to lead a team and direct the vision of a high performing BOH operation. No two days will be alike, our teams look to this leadership role for mentorship, development, and guidance.

Principal Duties and Executive Responsibilities:

Within the CHAR Hospitality family, our people always find new ways to look after the business, our teams, and our guests. The Executive Chef is responsible for implementing and setting the culinary standards and overseeing all culinary operations. Supervising all kitchen functions, including food purchasing, preparation and maintenance of quality standards, sanitation, and cleanliness.

• Develop and maintain the CHAR group vision by adhering to our values, management principles, along with establishing clear standards & expectations that deliver a consistent product and guest experience
• Ensures all staff under direct supervision, are focused, and demonstrating a guest focus attitude and culture. In addition to maintaining our vision by adhering to our values and management principles
• Maintain human resource objectives by providing employee feedback, identifying strengths and weaknesses, and making recommendations regarding succession planning, motivation & incentivizing the culinary team.
• Coach and counsel employees in a timely manner and in accordance with the CHAR Group policies; ensure that the culinary department adheres to all policies and procedures.
• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related services & operations.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.

• Growing and developing the product and profitability of the food service program for each revenue centers including the restaurant dining room, private dining, In-Room Dining and in house function catering.
• Manages day-to-day financial operations, including budgeting, forecasting, and food / labour costs. Being aware of financial budgets & goals ensuring all operational budgets are strictly adhered to including the stock rotation, accuracy of recipes, product yields and portion control to minimize all waste.
• Manage all food stock levels to ensure sufficient quantity and quality in relevance to the hotel & restaurant occupancy and function forecasts.
• Ordering and inventory of food products to prepare and operate an efficiently run kitchen.
• Direct menu planning and correct food preparation for each outlet including all meals and dining services are consistently executed at the highest standard.
• Establish proper foreseeability within all stations to confirm product is managed properly to execute prep procedures and service in a cost and time effective manner
• Ensure that all relevant event & function set-ups are prepared ahead of guest’s arrival and in adherence with company standards.

Key responsibilities & requirements for this position are:

• Must have a full understanding of the market needs and new items introduced on to the market, keeping up with latest product trends ensuring that menus & culinary services are developed to reflect those needs.
• Work in close conjunction with the Corporate Chef and the General Manager, to create a yearly marketing plan for the culinary program.
• Build and develop an active relationship with suppliers & local vendors to keep up with food and culinary trends, products and services

• Interact with guests to obtain feedback on product quality and value. Respond in a positive and timely manner to all internal and external guest requests and complaints during service – working to resolve all matters with a sense of urgency
• Ensure that guests are always receiving positive and memorable experiences while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
• Comply with nutrition and sanitation regulations and safety standards. Initiate relevant maintenance, health & safety reports and follow up action steps to ensure all food preparation equipment is being used and maintained safely.
• Be an active participant in all management and BEO meetings, private event planning, & support all FOH & BOH preshifts. Ensure all meetings are well planned & results orientated.
• Ensure that all culinary operations manuals, and employee onboarding procedures are executed effectively.
• Previous experience with operating large event caterings.
• Organize efficient employee work schedules and delegate responsibilities to ensure effective execution under pressure while achieving objectives.

• Organize events, menu syllabus, tastings, and launches are on time and that employees are well versed to upsell & tell the story behind them.
• Takes ownership of duties, shows initiative and be proactive. Work overtime when needed and assist the workload of others and business levels.

Minimum Specialty Culinary Experience Required:

• 8 years leadership experience in the culinary field is preferred
• A minimum of 6 years experience in the culinary field including fine dining
• Previous experience in full animal butchery in a restaurant setting is required
• Minimum 2 years experience in developing and maintaining a charcuterie and butchery program in a restaurant setting
• Must have proven ability to train culinarians in all aspects of butchery and charcuterie
• Proven ability to consistently meet or exceed sales objectives
• Previous experience creating menus and executing small intimate private dining experiences. Must be comfortable interacting with guests during the experience.
• Experience with executing a culinary program including the opening of a new restaurant.
• Advanced knowledge of industry practices, employment related legislation, delivering culinary service experiences and food and beverage.

Executive Level Leadership Qualifications:

• Must have practiced leadership skills in a hospitality environment and ability to manage and train a team while positively influencing employee development.
• Strong team player that leads by example, presents high standards of ethics, honesty and integrity. Has a hands-on approach and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Ability to strategize with a strong focus on goal-driven priorities.
• Human resources management skills such as recruitment, training, performance management.
• Must have a proven ability to handle employee issues & concerns as well as conducting performance management reviews, disciplinary actions, and terminations.
• Well organized with a strong attention to detail and exceptional time management.
• Flexible, must be willing to work a variety of hours, including days, evenings as well as weekends and holidays based on the business needs.
• Resilience through daily stressful situations

Education & Certification:

• Must possess interprovincial Red Seal certificate or equivalent culinary certification
• Professional interpersonal, communication and organizational skills
• Ability to stand or walk for 8+hour shifts and lift at least 20 pounds
• Advanced Level Food Safe Certification; ProServe and standard First Aid
• Must be proficient in Microsoft Excel and Word including the ability to make spreadsheets for costing and inventory management.
• Fluent English is required

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