Chef Job in Dawson Creek, British Columbia

Overview The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue’s F&B operation. The Executive Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a harmonious and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the daily culinary activities in accordance with Spectra policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B General Manager. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-drive schedule which include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.