Executive Chef

Spend your days surrounded by the beauty of Lake Simcoe. With opportunities across the Resort at the Nest Golf Club, the Marina, with our Culinary, Food and Beverage, Landscape, Housekeeping and Recreation Teams, as well as at FH Fine Food and Starbucks at Friday Harbour. Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort and always providing an exceptional guest experience.

Colleague Perks

• Complimentary golf (friends and family rates for your Guests)
• Complimentary use of recreational equipment (canoeing, kayaking, Fat Bikes, snowshoes, skates, etc.)
• Discounts at Friday Harbour retailers and restaurants
• Group medical and dental benefit coverage
• Company matched pension plan and optional savings plans
• Employee Assistance Program and Headspace App
• Friday Harbour partner discounts
• Training and development opportunities

Role Summary

Reporting to the Director of Food and Beverage Operations, the Executive Chef will oversee the culinary production of the culinary operations including food and beverage outlets, events, catering, and grab and go. The Executive Chef leads the kitchen colleagues, participates in the training and development of colleagues, and provides support and coaching. The Executive Chef develops the capital and operation budgets, and the menus. This position is also responsible for the equipment and ingredients that are necessary and handles special menu requests. The Chef always oversees colleagues in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines.

Responsibilities

• Lead the day-to-day operations of the culinary operations
• Create, implement and maintain policies, procedures and processes for the culinary department
• Understand the guest expectations related to food quality and presentation and ensure culinary Colleagues strive to exceed expectations and help build guest loyalty
• Together with the Food and Beverage Operations team develop and execute events and promotions
• Work closely with the Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
• Oversee menu development to ensure product quality and food cost management
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon
• Participate in the development of capital and operating budgets and administer those budgets on an ongoing basis by monitoring and tracking expenses
• Responsible for managing productivity and expenses in accordance with business demand
• Hire, train, coach and develop a successful and enthusiastic team of employees, and ensure colleagues are cross trained to support successful daily operations
• Ensure that the morale of the kitchen employees is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency
• Support a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
• Motivate colleagues by engaging in recognition, coaching, performance reviews and performance management
• Manage scheduling in accordance with employment policies and budget targets and ensure that all time management and payroll processes are carried out in an accurate and timely manner
• Complete scheduled inventories, stock and requisition necessary supplies, supporting procedures for portion and waste controls
• Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure standards of freshness
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored in accordance with provincial regulations
• Purchase appropriate supplies and manage inventory per budget
• Ensure compliance with all local, provincial and federal health regulations and trains employees on the proper handling and temperatures of all food products
• Develop and maintain cleaning schedule to ensure work areas are clean and sanitary and report malfunctions with department equipment
• Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
• Interact with guests to obtain feedback on product quality and service levels
• Attend pre and post event rehearsals to understand needs and participate in regular forecast meeting to anticipate service and labour requirements
• Maintain a network of industry contacts and be actively involved including educational and colleague contacts
• Stay aware of market trends and introduce new food and beverage products to generate increased revenue and ensure a competitive position in the market
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

Requirements

• Degree or diploma in culinary management
• 5 years of Executive Chef or Executive Sous Chef experience required with strong knowledge of kitchen operations
• 3-5 years’ experience in a comparable position in a luxury hotel/resort operation
• Red Seal and/or Certified Chef de Cuisine considered an asset
• Food Handler and Smart Serve certified
• Passion for culinary and comprehensive knowledge of fine food, wine and service
• Proven ability to mentor and inspire
• Excellent knowledge of all aspects of food and beverage operations
• Strong guest service and problem resolution skills
• Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word and Excel
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

Working Conditions

• Must be able to work flexible hours including evenings, weekends and holidays
• Required to move, lift, carry, pull and place objects weighing up to 30 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Reach overhead and below the knees, including bending, twisting and pulling
• Will encounter hazardous materials, dangerous or toxic substances and chemicals

Join our team and make every day feel like Friday.

*All candidates must be legally eligible to work in Canada. Friday Harbour is unable to assist candidates in obtaining Canadian work authorization.

*Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.