JOB DESCRIPTION
Location:
Toronto, Ontario
Department:
Culinary
Position:
Executive Chef
Reports to:
General Manager
Address:
35 Mercer Street, Toronto ON M5V1H2
Job Summary
The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Chef will focus on supervising and supporting the day-to-day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Chef will be effectively engaged in the communities; successfully promoting the restaurants and other F&B offerings.
Essential Functions
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Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
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Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
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Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls.
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Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
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Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
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Collaborates with Purchasing in identifying and sourcing required products.
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Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.
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Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
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In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
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Collaborates with operational leaders in the on-going execution of the company’s culinary operations.
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Ensures the accurate maintenance of the menu and recipe database.
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Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures.
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Directly responsible for the financial performance of related departments including food and beverage. Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget.
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Act as a liaison between the community and the operation.
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Completes all assigned duties in a timely manner and reports back all results or delays
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Performs related duties as required.
Other Duties
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All Associates are required to fully comply with hotel and departmental rules, regulations and policies for the safe, secure, effective and environmentally friendly operation of the hotel facilities. Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc.
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Attend and participate in all hotel and/or departmental meetings, training sessions and other information meetings.
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Regular attendance in conformance with hotels standards is essential to the successful performance of this position.
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Comply with hotel grooming standards for both uniformed and non-uniformed associates.
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Comply with hotel service and behavioral standards towards our guests, vendors and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude.
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Perform all other duties as directed by management that are consistent with the policies and procedures of the hotel.
Working Conditions & Physical Requirements
Physical Effort:
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Significant portions of day require prolonged standing, moving, lifting items weighing 25lbs. Ability to visually review documents and computer screen throughout day.
Physical Environment:
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Ability to walk or stand for extended periods of time during course of shift.
Manual Skills
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Significant portions of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Work Schedule:
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Due to the cyclical nature of the hospitality industry, Associates may be required to work varying schedules to reflect the business needs of the hotel.
Safety:
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Responsible for operating within hotel safety guidelines, including the safe and responsible operation of hotel equipment. Reports and addresses safety concerns as they arise. Ensures safe handling of chemicals in accordance with hotel and department standards and utilizes proper personal protective equipment (PPE) when appropriate.
Qualifications
Education:
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High school diploma required. Degree in Culinary preferred.
Experience:
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3-5 years of culinary experience as a chef or sous-chef in a commercial establishment
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Prior experience as an Executive Chef or Executive Sous Chef specializing in Asian fusion and high end dining.
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Prior Nobu culinary experience is ideal.
Computer Skill & Other Technical Skills:
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Ability to utilize computer software and hardware as required.
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Ability to learn, utilize and communicate effectively via company issued communication devices (e.g. Resort Radios, etc).
Communication:
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Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing. Knowledge of additional language(s) preferred.
Licenses or Certifications:
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n/a
Other:
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Must be customer-service oriented and have excellent hospitality skills.
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We are pleased to accept applications from underrepresented groups and encourage applications from Indigenous persons, youth, new immigrants, and persons with disabilities
Salary
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Full-time, permanent position. Annual salary will range from $125,000 - $140,000 CAD depending on qualifications and experience.
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Eligible to the following bonus plan subject to income tax withholding:
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Signing Bonus: Lump sum payment of $20,000.00 upon relocating to Toronto. Payable on the date of your first pay period with the Company.
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Pre-Opening Bonus: Lump sum payment equivalent to 15% of base salary upon successful opening of the Nobu Toronto Restaurant. Payable on the first pay period after the opening.
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Operational Bonus: Up to 25% of your Base Salary, payable at the end of each fiscal year, based on KPI’s that will be determined at a later date.
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Benefits: Participation in company group medical & dental benefits.
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Eligible for 3 weeks paid vacation
How to Apply
Please submit your resume and cover letter to inquiry-toronto@nobuhotels.com
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