Executive Chef

• Pay or shift range: $85,000 CAD to $95,000 CAD
  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

THE OPPORTUNITY:

EXECUTIVE CHEF

Salary Range : 85,000$- 95,000$ per year

THE COMPANY:

Passion Drives Performance. Inn Vest 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, Inn Vest 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 Inn Vest the largest independent operator of hotels in Canada. Inn Vest’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 Inn Vest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at Inn Vest 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…