We are looking for a Executive Chef to join our team

Responsibilities:

Leads the culinary operations for all Food & Beverage functions
Establishes, designs and prices menus ensuring that they are current and accurate in both food costing and potentials
Creates and maintains the menu syllabus for all menu items
Ensures food preparation and service delivery standards are consistently achieved and maintained
Secures and controls all food stock used in the kitchen to ensure minimal wastage
Oversees the weekly ordering of food stock and supplies
Monitors food costs and takes action to ensure that the correct margins are achieved
Participates in all inventory taking and monitoring all kitchen stock levels

Skills/Knowledge/Experience:

5 years of experience leading a culinary team in a comparable hotel with a strong catering background
Red Seal Chef certification and Food Safe Level 1 & 2 are required
Experience leading in a unionized environment is an asset
Hepatitis A vaccination recommended
Must possess culinary creativity, and an ability to develop creative menus and recipes
Demonstrated knowledge of Microsoft Office Suite; Squirrel, POS, Dayforce experience an asset
Strong oral and written communication, leadership, problem solving and conflict resolution skills
Self-motivated team player with demonstrated organizational and interpersonal skills
Demonstrated ability to work in a fast paced, multi-tasking, team environment
Demonstrated superior internal and external customer service philosophy
Able to meet physical demands of the position, including standing for long period of time, lifting up to 30 lbs and bending
Exemplifies Coast Hotels’ core values and enjoys working in a culture of accountability
Able to work a flexible schedule, which includes evenings, weekends and holidays