Executive Chef: Lead Culinary Innovation & Growth

Canad Inns; Portage la Prairie; On-site; CAD 70,000 - 95,000; Full time

Benefits offered by this job

Group benefits

Education assistance

Canadvantage rewards

Food & beverage discounts

Employee events

Wellness benefits

Career growth

Job summary

Canad Inns in Portage la Prairie, Manitoba is seeking an experienced Executive Chef to lead all kitchen operations for our properties. You will recruit and train a qualified culinary team, develop menus for restaurants and banquets, monitor food costs, and ensure exceptional guest service for events.

This role requires a minimum of five years as a Chef or Sous, post-secondary Culinary Arts training, strong leadership, and problem-solving abilities.

Qualifications

• Experience as Chef/Sous for a minimum of five years.
• Post-Secondary education in Culinary Arts.
• Excellent organizational skills and ability to lead.
• Must be able to identify and resolve problems in a timely manner.

Responsibilities

• Develop and implement business strategies for the department.
• Inspect and ensure the proper setup and readiness of each item on menus.
• Daily review of banquet contracts and function organization.
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Coordinate service with restaurant and banquet operations.
• Manage the daily operation of the kitchen.
• Develop and implement strategies and practices that support employee engagement.
• Provide employees with the orientation and training needed to understand expectations and perform job responsibilities.
• Communicate performance expectations and provide employees with ongoing feedback.
• Perform any other duties as assigned.

Skills

Leadership

Organizational skills

Problem solving

Education

Culinary Arts education

Job description

Canad Inns in Portage la Prairie, Manitoba is seeking an experienced Executive Chef to lead all kitchen operations for our properties. You will recruit and train a qualified culinary team, develop menus for restaurants and banquets, monitor food costs, and ensure exceptional guest service for events.

This role requires a minimum of five years as a Chef or Sous, post-secondary Culinary Arts training, strong leadership, and problem-solving abilities.