Executive Chef Conference Centre

full time restaurant guelph, on, ca

2 days ago requisition

salary range: ca $75,000.00 to ca $80,000.00 annually

hotel equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable executive
chef
for the delta hotels guelph conference centre in guelph, on
.

general requirements:

• red seal certification in cook/culinary trade is strongly preferred.
• previous executive chef, chef, or senior culinary leadership experience in a full-service hotel environment in ontario.
• proven experience managing hotel restaurants, banquet, catering, and high-volume culinary operations
  .
• strong knowledge of ontario food safety, sanitation, occupational health and safety, and applicable regulatory requirements
  .
• demonstrated experience with food cost control, menu planning, purchasing, inventory management, labor management, and culinary budgeting
  .
• strong leadership skills with the ability to recruit, train, coach, and develop culinary team members
  .
• ability to maintain consistently high standards of food quality, presentation, service, and guest satisfaction
  .
• flexible availability
  , including evenings, weekends, holidays, and peak business periods, based on operational requirements.
• ability to work effectively in a fast-paced, high-volume hotel environment and respond to changing business demands.
• strong communication, organization, problem-solving, and leadership skills.
• ability to work collaboratively with food & beverage, operations, sales & catering, and other hotel departments
  .
• food handler certification and other applicable ontario food-safety certifications are required.

essential job duties and responsibilities

1.
overall culinary operations

• lead and oversee all culinary operations for the hotel, including restaurant, banquets, catering, room service/ird
• ensure consistent food quality, presentation, portion control and execution across all outlets.
• establish and maintain culinary standards, recipes, preparation procedures and plating standards.
• be hands-on and visible in the operation, particularly during peak periods and major events.
• take overall culinary responsibility for all banquet and catering events.
• work closely with sales, catering and banquets to review beos, menus, guarantees and special requirements.
• plan food production, staffing, timing and execution for weddings, conferences, meetings and other large functions.
• ensure banquet food is delivered on time, at the correct temperature and according to contracted specifications.
• develop and maintain banquet menus that are competitive, profitable and operationally practical.
• control banquet food waste, overproduction and spoilage.
• ensures kpi for banquet food quality are met in line with marriott benchmarks
• oversee daily restaurant kitchen operations and ensure consistent execution during breakfast, lunch and dinner.
• develop seasonal and profitable menus in conjunction with the f&b/restaurant leadership.
• monitor guest feedback, food quality and presentation and take corrective action.
• ensure appropriate staffing and production levels based on forecasted covers and business levels.

4. Financial management – very important

• own the culinary department's food cost and kitchen labour performance.
• develop and manage the annual culinary budget and forecasts.
• establish food-cost targets and monitor actual results against budget.
• review food cost, labour cost, waste, spoilage, portion control and purchasing variances.
• implement corrective action when food or labour costs exceed budget.
• identify opportunities to reduce costs without compromising guest experience or quality.
• participate in menu engineering to maximize contribution margins.
• manage purchasing in line with avendra for he, receiving, storage and inventory controls.
• work…