Executive Chef | Novotel Toronto

at  Silver Hotel Group

Executive Chef _ Novotel Toronto
We are currently recruiting for an Executive Chef! This role is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the restaurant, banquets and other F&B facilities, resulting in outstanding guest satisfaction. This role is responsible for the ongoing day-to-day leadership of the culinary department, which includes Culinary Leaders, Cooks and Stewards. In collaboration with the General Manager and Director of Food & Beverage, the role will also help lead and manage the execution of the Food & Beverage vision for the Hotel. Along with being in tune with current food and beverage trends, the role requires a leader who is passionate, creative and brings strong food and beverage presentation skills.

• Oversee the day-to-day leadership of the Kitchen and Stewarding teams, which includes driving a culture of performance and high engagement through recognition, training and coaching.
• Develop, train, communicate and reinforce the service vision and standards to team members and coach them in supporting the successful execution of the vision.
• Consistently display exceptional leadership by providing a positive work environment, counselling team members as appropriate and demonstrating a dedicated and professional approach to managing a team.
• Oversee and manage food and labour costs and controls, including menu costing and productivity controls.
• Responsible for ensuring the purchasing of all required items for the kitchen and that costs are managed accordingly, with Silver Hotel Group corporate purchasing guidelines.
• Develop, cost and implement menus, training programs and SOPs for the Kitchen team.
• Identify and resolve all guest concerns/complaints to ensure the brand promise is delivered; coach and empower team members to do the same.
• Conduct timely analysis of food & beverage pricing to ensure competitiveness in the market and capitalize on revenue opportunities.
• Actively involved in the menu development and maintaining updated and accurate costing of all dishes prepared and sold in the F&B operation.
• Demonstrate a high level of commitment to processes that allow team members to provide service that is aligned with our vision of creating exceptional experiences.
• Facilitate regular team meetings in order to discuss goals, address concerns and communicate information pertaining to the Hotel’s operation.
• Recruit, hire, train, mentor and supervise Kitchen team members with a focus on growth and development.
• Understand and comply with all health and safety rules, regulations and laws. Report unsafe acts or hazardous conditions ensure department equipment is maintained and operated in a safe manner.
• Act as a health and safety leader in the property, report all workplace incidents/accidents or near misses, wear personal protective equipment required, and participate in the fire safety plan.
• Ensure that the well-being of our guests and team members is always the priority.
• Perform other duties as assigned including assisting team members with their roles during peak periods.
• Liaise with all supporting departments to ensure a seamless experience for our guests, ensuring our vision of passionate people creating exceptional experiences is at the forefront of every interaction.
• Supervision of weekly payroll administration.
• Attend meetings and training sessions as required.
• Perform other reasonable job duties as requested by the reporting manager.