FT Executive Chef

Cambrian College; Winnipeg; On-site; CAD 70,000 - 100,000; Full time

Job summary

Cambrian College in Winnipeg is seeking an Executive Chef to lead daily culinary operations, supervise back-of-house staff, and ensure high standards of food quality and presentation. You will manage inventory, cost control, scheduling, training, and safety programs, while delivering outstanding customer service and coordinating with senior management on budgets.

The role requires post-secondary education in Culinary Arts, Red Seal certification, and at least five years in a supervisory culinary

Qualifications

• Post-secondary culinary education required.
• Red Seal certification preferred.
• Minimum five years supervisory experience.

Responsibilities

• Lead back-of-house staff to ensure quality and presentation.
• Maintain high sanitation, cleanliness, and safety with audits.
• Manage inventory, par levels, and food costs.
• Plan banquets and large events.
• Oversee scheduling and staffing.
• Coordinate training and HR activities.

Skills

Leadership

Communication

Staff coaching

Problem solving

Education

Post-secondary culinary education

Red Seal certification

Tools

Microsoft 365

Squirrel

Optimum Control

Job description

Reporting to the Manager, Culinary Operations, the Executive Chef is responsible for the daily culinary operation of their designated business unit. The incumbent will lead supervisors and staff of back of house operations. The incumbent establishes work priorities and ensures policies, procedures, and regulations are adhered to. The position ensures all products leaving the kitchen are of the highest quality for food and presentation, produced to established specifications with authorized products. The incumbent ensures the delivery of exceptional customer service and models outstanding leadership at all times.

• Actively participate in the preparation and production of food to established specifications, as required for business levels and coaching & development of staff.
• Ensure the team is consistent in maintaining a high level of sanitation, cleanliness, and safety in the kitchen. This includes regular audits, spot checks, and inspections to verify levels.
• Prepare, distribute, and ensure all tracking sheets (prep guides, production guides, audit forms, etc.) are utilized by staff. Follow up with documentation for all deviations.
• Maintain audit requirements and forms as determined by each recommendation.
• Proficiently use computerized food inventory programs to ensure the needs and requirements of the department are being met regarding budgeted labour percentages and food costs.
• Oversee and participate in the planning and execution of all aspects of banquets and large functions.
• Order food and supplies according to the requirements of the business, and specifications established, while ensuring that stock levels are sufficient without creating waste.
• Maintain an efficient level of inventory to ensure FIFO and stock is constantly moving.
• Analysis and report on Cost of Sales, Food Costs, and Labour Costs, on a frequency determined by senior management, with action plans to ensure that budgeted numbers are achieved.
• Determine stock, prep, production, and line par levels and order accordingly for all areas of the Culinary Operation, including ordering and production. Track, audit and verify to ensure that projections are accurate and adjust as required.
• Track and maintain inventory of all food items by performing physical counts and inputting the figures into the food inventory software system, as required by the operation. If the pre-established budgeted targets are not being attained, adjust accordingly to a higher frequency.
• Generate inventory reports to ensure food inventory is well maintained at within 2% of theoretical food cost.
• Develop and implement plans in consultation with senior management to focus on efficiencies and cost controls within the business.
• Follow established scheduling guidelines as directed by senior management.
• Act as a communication conduit between staff and management.
• Provide guidance, coaching, and direction to employees and ensure positive morale and motivation of employees.
• Manage daily staff levels, schedules, backfill shifts, approve leave/voluntary early outs as well as provide input to annual master schedules, ensuring proper staffing levels for operational requirements.
• Prepare and conduct employee performance appraisals in consultation with department management.
• In consultation with HR, schedule and conduct recruitment activities, which include testing, interviews, scoring and selection for casual positions, and participate with HR for permanent entry level positions.
• Track, review, and coordinate mandatory departmental training, including new hire orientation/onboarding.
• Initiate and document employee meetings, recommend course of action, draft letters for HR review and deliver staff discipline/corrective action and attendance management program letters within scope of responsibility and established policies.
• Assist with verifying payroll accuracy, investigate employee claims of payroll discrepancies, and initiate corrections.
• Champion MBLL’s 5Cs (caring, committed, collaborative, creative, and customer focused). Ensure all applicable compliance, regulations, policies, procedures, practices, and corporate responsibility are understood, supported, and adhered to by employees.
• Carry out all duties and responsibilities of a supervisor of workers, as outlined under provincial safety and health legislation.
• Lead, participate, and ensure that daily shift huddle is occurring and documented with all employees every day, and that the topics are pertinent to the needs of the business, and staff input is captured and acted upon.
• Maintain communication boards with information that is fresh, timely, and consistently updated.
• Meet with Production Chefs on a regular basis to maintain communication and ensure communication and direction from senior management is acted upon with a focus on timeliness and support of change.
• Establish and maintain positive working relationships with all internal and external stakeholders.
• Interact and communicate with staff and guests to ensure food service and quality meet or exceed department standards.
• Communicate with other Food and Beverage managers to ensure consistency among management team, and to ensure all issues and concerns are addressed in a timely manner.
• Other related duties as assigned.

• Post-secondary education in Culinary Arts or a related discipline.
• Red Seal certification.
• A minimum of five years in a supervisory capacity in a culinary environment.
• Specific training in human resource management and financial management.
• Knowledge and experience in all areas relating to food preparation and production; experience in food and labor costing and ordering specification experience.
• Excellent communication and interpersonal skills.
• Strong problem-solving skills and conflict resolution strategies to deal with internal/external issues
• Experience and proficiency in Microsoft 365 (Word, Excel, PowerPoint, Teams and Outlook).
• A Food Handlers Certificate and WHMIS training are required, however, these may be acquired on the job.
• The core competencies for this position include achieving quality results, adaptability/managing change, communication, customer service, decision making and problem solving, integrity and building trust, teamwork and cooperation and valuing diversity. These competencies are deemed important for the success of the position and organization.

• A training certificate (e.g., “Training in the Workplace” through the Manitoba Tourism and Education Council), is an asset.
• A working knowledge of various food & beverage software packages is an asset. (e.g., Squirrel, WMX, USI, and Optimum Control).

***Testing may form part of the screening/selection process. Employment Equity will be a factor in the recruitment process. Circumstances may arise where the bulletin may need to be withdrawn or the number of positions may need to be increased depending on the Collective Agreement.