Executive Chef

at  Pacific National Exhibition

Job Description:
Full-Time; Permanent
Date Posted: January 15, 2025

WHO WE ARE…

The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 115-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair and winter Fair which average more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences.
At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community.
We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Executive Chef with robust culinary, leadership, organizational, and time-management skills. The Executive Chef will lead and supervise kitchen operations, oversee staff, create recipes and menus, manage kitchen expenses, coordinate with suppliers, and ensure the successful execution of all dishes.
The Executive Chef in the Food & Beverage Department will report to the Food and Beverage Director and is responsible for upholding a superior level of food quality and presentation. This includes ensuring adherence to FOODSAFE guidelines, as well as all relevant legislation and company policies.

In your role as an Executive Chef, your primary accountabilities will be to:

• Develop a variety of costed recipes and menus for catering and quick serve applications.
• Determines plating and presentation plans ranging from plated catered events and larger scale buffet style dishes to quick serve items.
• Step in to perform cooking duties as needed to support the team and ensure smooth operations.
• Lead pre-shift meetings when necessary
• Hire, train and manage a core kitchen staff of a team of up to 16. Assist with training concession staff
• Order and manage inventory levels to achieve budgeted food cost
• Comfortable pulling information from F&B software to forecast production requirements for events. Evaluate inventory levels and ingredient availability to effectively plan production schedules.
• Assess the quality and satisfaction levels of the food and beverage programs, implementing necessary changes or modifications as deemed appropriate.
• Manage food, labor, and indirect costs.
• Help with financial planning and budgeting
• Administer Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.
• Collaborate effectively within the Food and Beverage team and with other departments within the organization
• Understand, demonstrate and create standard operating procedures for cooking and kitchen equipment.
• Monitor sanitation practices and ensure that employees follow FOODSAFE guidelines, standards, and regulations.
• Ensure PNE Uniform and Appearance Policy is always adhered to.
• Performs other related duties as required.