Executive Chef - Chateau Nova

We are looking for a full time Executive Chef to add to our team. This position is located at Chateau Nova located at 4571-48 Street Yellowknife, NWT.
If the below description sounds like you, please apply online. No phone calls please, and in person resumes will not be accepted.

Reporting to the General Manager, the Executive Chef is responsible for achieving the highest quality of service by overseeing all aspects of the kitchen operations. Controls both food cost and labour costs by utilizing purchasing and organizational skills. Understands menu planning, preparation and budgeting. Provide leadership in service and innovation while providing a working environment that fosters career growth and development for our team members.

• Schedules associates in accordance with forecasted occupancy; adjusts staffing as necessary for sudden changes in occupancy.
• Optimizes efficient and effective utilization of facilities and equipment through effective planning, ordering and inventory control.
• Maintains a visible public presence within hotel and within community.
• Provides exceptional guest service at all times.
• Ensures customer concerns are addressed in a timely and professional manner.
• Coordinates and supervises the daily activities of the kitchen team.
• Coaches and trains the associates on the hotel standards/key deliverables and approved methods of service and cleanliness.
• Conducts daily walk thru of the banquet rooms, kitchens and buffets. Notes any deficiencies and follows up as required.
• Contributes ideas and input during Leadership meetings as an engaged leader towards achieving the hotel's goals and objectives.
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense and waste.
• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.
• Responsible for the day to day control of labour and food cost.
• Ensures associates are recognized regularly for their contribution.
• Approves department payroll and ensures accuracy & proper tracking.
• Monitors the responses on customer comment cards; identifies problem areas and formulates solutions.
• Oversees inventory, purchasing, disbursement, and cost control for supplies.
• Maintains safe working conditions within department and hotel by ensuring that all associates follow safety rules and procedures.
• Ensures that Kitchen Department operates within approved budget and assists in the preparation of annual budget.
• Monitors performance of the department against approved budget; makes appropriate recommendations as necessary.
• Works closely with the maintenance department conducting product and/or equipment tests as necessary.
• Selects, orients, trains and coaches qualified associates.
• Conducts effective associate meetings and counseling sessions.
• Conducts performance reviews according to established deadlines.
• Reports all concerns related to Maintenance, Health and Safety, Security or Suspicious circumstances (including smells/sights and sound) immediately.
• Adheres to all Nova Hotels standards, including Hygiene and Grooming, Health and Safety, Fire Safety, Key Deliverables and Guest Interactions.
• Other projects/duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education: High School diploma. Red Seal Journeyman. CCFCC is considered an asset.

Experience: 3-5 years experience in kitchens. Previous management experience. Able to work well independently with little supervision. Physically fit and able to push, pull, lift up to 50+ lbs and to bend and kneel with comfort.

Interpersonal Skills: Focuses on solving conflict; Maintains confidentiality; Actively listens to others without interrupting or distractions; Maintains a positive attitude even in negative situations; Remains open to others' ideas and tries new things. Versatile, able to work under stressful situations. Must be able to work well under pressure. Takes pride in a job well done.

Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Able to work in a diverse work environment.

Quality Management: Looks for ways to improve and promote quality; Demonstrates accuracy, consistency and thoroughness. Must have attention to detail.

Cost Consciousness: Conserves organizational resources. Follows cash handling policies to verify funds and maintain accurate and ethical reporting of company finances.

Ethics: Treats people with respect; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.

Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.

Planning/Organizing: Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.

Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Safety and Security: Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Participates in the Nova Hotels Health & Safety Program.

Attendance/Punctuality: Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Dependability: Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Commits to required hours of work when necessary to reach goals. Flexible to work a variety of shifts.

Initiative: Takes independent actions and calculated risks; Asks for and offers help when needed.

Innovation: Generates suggestions for improving work.

Language and Communication Skills: Ability to read, write, and comprehend simple instructions, short correspondence, and memos in English. Ability to present information in one-on-one and small group situations to other employees of the organization.

Lifting - Under 20lbs 50% of work time, Carrying - Over 20lbs 10% of work time, Pulling - Over 20lbs 50% of work time, Bending, standing, reaching, and kneeling.