Executive Chef

Company Description The Crossing at Ghost River is a unique lodging and corporate/group event venue located approximately 20km northwest of Cochrane, AB. We offer meetings, conferences, corporate retreats, leadership workshops, team building, and corporate wellness programs in a peaceful natural setting. Our meeting spaces are equipped with modern technology and in-room catering.

We have comfortable guest rooms with ensuite baths and picturesque views. Our culinary team is known for combining comfort and class in their food creations, using fresh ingredients and offering dietary options. Role Description This is a full-time on-site role for an Executive Chef located in Cochrane, AB.

The Executive Chef is responsible for developing, implementing and reinforcing the high Culinary and Service standards at the Crossing, resulting in exceptional experiences for our guests and employees, and continued success of the Crossing. They will ensure that all meals are prepared to the highest quality standards and meet dietary requirements. This is a hands on position requiring someone to run the day-to-day operations, including menu planning, food preparation, and managing the culinary team, as well as the ability to look and plan ahead, so that we continue to improve and evolve our culinary standards and services for our guests.

The Executive Chef will also collaborate with event planners and clients to create customized menus for special events. With a strong understanding of guest expectations balanced with exceptional culinary talents, sound business expertise and excellent communication skills, the Executive Chef will be the Food Service champion for the Crossing. Key Reporting Relationships Reports to the President and COO and the Inn Keeper and General Manager of the Crossing Direct Reports The Executive Chef is directly responsible for the supervision of the kitchen and is instrumental in the hiring, coaching, training and success of the Sous Chef, part time Breakfast Cooks and Kitchen helpers.

Key Working Relationships Work closely with the Operations Manager, Sales and Marketing Development Coordinator, Reservations Coordinator, Guest Services Coordinator and Maintenance Manager. Key Responsibilities Core Values · Demonstrates The Crossing’s and Castleavery Hospitality Ventures Inc’s commitment to core values, mission and vision statement Food Service · Coordinate all food service requirements · Preparing and cooking of meals to a high culinary standard · Menu and planning – revise menu offerings once per year at the beginning of each calendar year · Order all food and food supplies in a cost effective manner and continuously review ways to purchase products in a more cost effective way · With guest services employees coordinate food service · Set and maintain all food service standards · Work with the General Manager, Operations Manager and Sales and Marketing Development Coordinator to develop marketing strategies related to the food service Planning · Plan for kitchen equipment purchase and maintenance · Assist with the development of a strategic plan for the food and bar service departments Financial · Provide reports and financial information related to the food service as required · Participate in the annual capital improvement budgeting · Participate in the annual development of the kitchen, food service and supplies operating budget · Participate in the development of the annual kitchen labor operating budget for the Maintenance department · Conduct quarterly inventory counts and submit to accounting Organizational · Step in as acting General Manager as required · Prepare weekly work schedules for direct reports and support staff as required · Continuously reviews and adjusts kitchen par stocks and coordinates purchases as required People Management Coordinate kitchen staffing and scheduling Hire, train and develop Sous Chef and part time employees and make recommendation on improvements Organize orientation for new full and part time employees Set service and food quality standards for direct reports and provide support if necessary Develop a cohesive team that fosters cooperation, idea exchange and continuous improvement Provide knowledge and expertise to the Operations Manager on the following topics: Guest service standards Employee training Cleaning standards Make recommendation for the annual compensation adjustment, making sure overall fairness is achieved Guest Satisfaction Reinforce food service standards to meet and exceed guest expectations Follows up on guest issues within 24 hrs as required Continually improve guest service and satisfaction Planning Provide feedback for the development of facility upgrades, FF&E, amenities, and décor Provide feedback on the development and implementation of a strategic plans as necessary Safety/Regulatory/Sustainability · Review work practices for food service and make recommendation to the OH&S coordinator when needed · Manage on-going compliance with government agencies, regulations, codes, guidelines and permit requirements governing the food service operations Determine cleaning responsibilities to exceed Alberta Health Food Service standards Key Skills and Attributes Food service certificate Demonstrated ability to lead, train, motivate and inspire a team to high performance Genuinely interested in people Continually looks for ways to improve guest service and satisfaction General interest and appreciation for trends in food and wine Qualifications Experience as an Executive Chef or in a similar leadership role Minimum of 5 years’ experience Red Seal certificate a plus Strong culinary skills and knowledge of diverse cuisines Ability to create and execute menus that meet dietary requirements Experience in menu planning, bar management and food costing Excellent organizational and time management skills Focus on continuous improvement Ability to work well under pressure and meet tight deadlines Strong leadership and team management skills Excellent communication and interpersonal skills Food safety and sanitation certifications Experience in event catering is a plus Degree or diploma in culinary arts or a related field