Executive Chef

at  Royal Canadian Yacht Club

CLUB OVERVIEW:

Embark on an exhilarating culinary journey with the Royal Canadian Yacht Club (RCYC), an esteemed institution renowned globally for its commitment to excellence in competitive sailing and sports. Nestled in the heart of downtown Toronto, our Island and City Clubhouses offer an unparalleled blend of sophistication, adventure, and gastronomic delight. Join us in shaping unforgettable dining experiences as we set sail towards culinary greatness.

What we offer:

• Competitive compensation package: reflective of industry standards and commensurate with your experience and skills.
• Health and Wellness Benefits: Comprehensive health insurance coverage including medical, dental, EAP and vision plans to ensure the well-being of our team members.
• Retirement Savings Plan: Generous RRSP (Registered Retirement Savings Plan) matching program to help you plan for your financial future.
• Employee Events: Regular team-building events, social gatherings, and appreciation activities to foster camaraderie and a positive work culture.
• Tuition Reimbursement and Training Programs: Support for continuing education and professional development, empowering you to expand your skills and advance your career.

POSITION SUMMARY:

The Royal Canadian Yacht Club (RCYC) is currently in search of an experienced and innovative Executive Chef to spearhead culinary operations across both Clubhouses. This pivotal role entails overseeing food preparation, managing kitchen personnel, maintaining quality standards, cost management and ensuring utmost Member satisfaction. We seek a highly skilled culinary expert with a fervent dedication to excellence, committed to delivering unforgettable dining experiences.

Culinary Leadership Responsibilities:

• Lead and oversee all food preparation and execution at both RCYC Clubhouses.
• Provide guidance and mentorship to kitchen staff, showcasing cooking techniques and specialty preparations.
• Ensure the consistent delivery of high-quality, nutritious staff meals.
• Conduct monthly department meetings, quarterly coaching and development sessions to foster the growth of culinary team members

Budgeting & Inventory Responsibilities:

• Strategically manage dining outlets to maximize profitability, emphasizing food and labor cost control.
• Maintain vigilant oversight of food quality, portion control, and inventory management.
• Source suppliers from approved lists and oversee procurement processes.
• Develop and monitor the Kitchen departmental budget, actively participating in weekly Food and Beverage Operations meetings

Menu Planning and Marketing Responsibilities:

• Collaborate on innovative menu development and pricing strategies.
• Engage in publicity and marketing events to promote dining outlets and special event menus.
• Foster close collaboration with the Membership & Marketing department to enrich member experiences

People Management Responsibilities:

• Spearhead recruitment, training, and development initiatives for kitchen staff.
• Ensure strict adherence to health, safety, and fire regulations.
• Develop and maintain bi-weekly work schedules.
• Cultivate a positive work environment through exemplary leadership and accountability

QUALIFICATIONS:

• 3+ years of proven experience as an Executive Chef at a senior management level.
• 5+ years of culinary experience in high-end meal preparation.
• Renowned chef with prestigious credentials, capable of representing the Club’s culinary facilities.
• Completion of secondary school required.
• Proficiency in MS Outlook, Word, and Excel.

Culinary Leadership Responsibilities:

• Lead and oversee all food preparation and execution at both RCYC Clubhouses.
• Provide guidance and mentorship to kitchen staff, showcasing cooking techniques and specialty preparations.
• Ensure the consistent delivery of high-quality, nutritious staff meals.
• Conduct monthly department meetings, quarterly coaching and development sessions to foster the growth of culinary team member

Budgeting & Inventory Responsibilities:

• Strategically manage dining outlets to maximize profitability, emphasizing food and labor cost control.
• Maintain vigilant oversight of food quality, portion control, and inventory management.
• Source suppliers from approved lists and oversee procurement processes.
• Develop and monitor the Kitchen departmental budget, actively participating in weekly Food and Beverage Operations meeting

Menu Planning and Marketing Responsibilities:

• Collaborate on innovative menu development and pricing strategies.
• Engage in publicity and marketing events to promote dining outlets and special event menus.
• Foster close collaboration with the Membership & Marketing department to enrich member experience

People Management Responsibilities:

• Spearhead recruitment, training, and development initiatives for kitchen staff.
• Ensure strict adherence to health, safety, and fire regulations.
• Develop and maintain bi-weekly work schedules.
• Cultivate a positive work environment through exemplary leadership and accountabilit