Muskoka Bay Resort

This position is based out of Muskoka Bay Resort in Gravenhurst, ON

Scope of Position: 

The Executive Chef is responsible for preparing high quality cuisine and ensuring smooth operation of the kitchen. 

All management and key personnel are to:

• Uphold the Resorts mission and vision as determined by the VP of Resort Operations & Ownership.
• Maintain open communication and cooperation with all departments and Directors for team results.
• Ensure each employee is accountable for their activities and ensure their behaviors are consistent with objectives determined by the VP of Resort Operations /Ownership.
• Optimize the potential of all operations through the creation of dynamic programs to increase the use of the resort.
• Provide positive public relations to all members and guests as well as promote the resort and community.

Key Responsibilities:   

• Develop, design & cost menus for daily operations and events with guidance and approval from the VP of Resort Operations & Director of Food & Beverage.
• Receive deliveries and thoroughly check invoices for product quality, quantity and price and submit approved invoices within stipulated timelines.
• Maintain efficient stock controlling methods for all kitchen-related products, specifically towards maintaining shelf life, stock rotating to avoid wastage and spoilage.
• Oversee and ensure a consistent quality in all phases of the daily and events Food operations.
• Maintain weekly and monthly inventory counts, with submission of analyzed costed inventory within outlined deadlines.
• Develop & implement departmental specific Standard Operating Procedures.
• Practice safe food handling and preparation techniques.
• Assist in the development of departmental budgets, actively striving to achieve performance targets within laid out departmental budgets.
• Maintain kitchen area in a clean and presentable condition within Public Health Guidelines & Company standards.
• Instill a guest service attitude in all employees using a "hands-on" approach to management, creating, and fostering a positive collaborative & inclusive culture within the Food & Beverage department as a whole.
• Recruit, Hire, train and manage the kitchen team to ensure a smooth and efficient operation.
• Create and implement detailed ongoing training plans for each team member with appropriate succession planning.
• Creation of labor budgeted schedules reflective of the daily operational needs, including daily events.
• Provide regular employee performance reviews.
• Ensure all members and guests have a positive dining experience at Muskoka Bay Resort.
• Other duties as assigned.

Core Competencies:

• Requires approximately 3 years previous culinary experience at a property of similar size and quality.
• Post secondary culinary training and completion of apprenticeship including certification.
• Excellent knowledge of current culinary trends.
• Computer literate Re: P.O.S. systems, Word, and Excel
• Strong budgetary, projections, cost control skills.
• Strong managerial and leadership skills.
• Commitment to quality and creativity.
• Proven organizational skills and an attention to detail.
• Strong communication skills and the ability to work well in a team environment.
• Excellent listening skills and creative problem-solving skills.
• Be neat and professional in appearance.
• Approach responsibilities in an organized and energetic manner.
• Ability to collaborate and foster a positive working relationship with all resort departments.

Work Environment/Conditions & Requirements:

• Work in small quarters
• Work in hot conditions(ovens)
• Fast paced environment
• Be able to work under pressure (preparing food quickly while maintaining quality)
• Standing for long periods of time
• Work various shifts, mornings, evenings, weekends, and holidays (if necessary)
• Be able to lift to 50 lbs.
• Valid Drivers license & clean record.