WHO WE ARE
With 50 years of restaurant showmanship, The Sawmill Restaurant Group is Alberta’s Steakhouse. We provide a safe and enjoyable atmosphere based on our 5 CORE Values, Stewardship, Teamwork, Excellence, Appreciation and Knowledge which build an acronym we call our S.T.E.A.K values.
EXECUTIVE CHEF
The Sawmill Restaurant Group's Executive Chef plays an integral part in ensuring culinary operations maintain the highest level of culinary execution in relation to the Food and Beverage industry
Under guidance of the Corporate Chef, the Executive Chef is responsible for all aspects of actively developing, leading and directing kitchen operations to achieve maximum guest and team member satisfaction through the effective leadership of team personal and the production of best quality menu products
The Executive Chef must have excellent culinary skills and manage simultaneous food production and versatility with deep and varying cooking techniques. This position must ensure all company standards and applicable regulations are upheld and is fully accountable for overall food quality preparation & presentation, nutrition, cost control, profitability, sanitation & safety requirements and that employee relations, mentorship and guidance are not only met but exceeded
_ EXECUTIVE CHEF POSITION REQUIREMENTS_
§ Minimum 5 – 7 years of exceptional culinary cooking and leadership experience within a high-volume and diverse food service facility
§ Valid Inter-Provincial Journeyman Red Seal Certification or equivalent Culinary Certification.
§ Alberta Advanced Food Safety certification
§ Extensive knowledge of OH&S, WCB, Alberta Human Rights, Alberta Employment Standards and AHS
§ Healthy and interactive personality with a passion for people, communication & guest service
§ Ability to prioritize, multi-task and be highly organized with a keen attention to detail
§ Ability to remain positive physically and mentally under pressure
§ Ability to attract, grow and maintain a positive and capable culinary team
§ Ability to identify, motivate, lead and work effectively with customers and team members needs
§ Maintain the highest level of professionalism, courtesy and respect to all individuals and personnel
§ Promote and maintain an enthusiastic and motivated work ethic and attitude
§ Flexible working days that include weekends and holiday hours
§ A thorough and competent knowledge of food and beverage operations including hospitality accounting software, banquet food preparation and service, a la carte food preparation and service, food and labor cost controls, purchasing and inventory controls, human resource skills & applications
EXECUTIVE CHEF RELATED RESPONSIBILITIES
Maintains the highest level of professionalism, courtesy and respect towards all team members, vendor partners and guests
- Demonstrates exemplary culinary skills, food preparation, innovativeness, creativity and a positive encouraging attitude
- Is resourceful and continues to learn within the Food and Beverage industry
- Possesses an entrepreneurial appreciation for business and its requirement for consistent marketplace positioning and growth
§ Effectively assesses, recruits, motivates and develops all culinary team members
§ Responsible for ensuring the culinary team is being efficiently lead, directed, trained and coordinated pertaining to all daily logistics and activities
§ Builds a knowledgeable, professional, creative and flexible team of hospitality professionals through continued communication and focused direction
§ Creates an environment and culture whereby training is recognized as an employee benefit and method of improving employee morale and enhancing employee skills
§ Safeguards and maintains compliance with all Provincial and National Food & Safety Regulations and boards of government including Alberta Employment Standards, WHIMIS, WCB, OH&S and AHS
- Demonstrates positive and effective communication, leadership skills (oral and written) and computer related skills
- Present and participates in weekly management meetings contributing to agenda topics of information, concern or praise and update of weekly culinary team goals and general information.
- Conducts regular meetings and annual performance reviews for departmental staff
- Develops, recommends and communicates daily menu features in addition to new menu development
§ Plans, orders and receives product in accordance with par stock levels, company specifications and/or company directive
§ Ensure appropriate and adequate scheduling of kitchen personnel while meeting the demands of the business and maintaining labor cost budgets
§ Manage effective cost control concerning breakage, loss prevention and theft
§ Maintains and submits accurate and correct administrative reports at all levels
§ Actively participates and leads in daily luncheon and dinner meal service periods
- Assists and quality checks team members with preparation, cooking and plating functions as directed or required
- Ensure the minimization of product waste by effectively managing inventory levels and proper stock rotation
- Ensure all hazardous materials are correctly utilized, labeled and stored separately in a well-lit, dry and secure area away from food storage and preparation areas. Follows proper WHMIS protocols and procedures
- Acquires a positive working and communicative relationship with all vendor partners
- Ensure all equipment and trade tools are in safe, clean and operating condition
- Demonstrates ownership mentality by assisting with the management of all equipment repairs or replacement. Maintain knowledge and notations of all equipment investment and cost repairs
Acquires masterful working knowledge of accounting and cost control software Compeat Advantage
- Balancing the Controllable Costs of Goods Report.
- Coach and train culinary team members to best practices of Compeat Advantage in relation to
1) Managing Par Levels for all inventory items
2) Generating Suggest Orders by Par Levels for each of our vendors to ensure proper ordering in techniques and knowledge of our suppliers and their products of supply.
3) Receiving inventory correctly to ensure proper valuation and quantity. Making any necessary corrections through the Adjust Posted Voucher utility
4) Generating Prep-To-Shelf Production Schedules to ensure proper par levels of all prepped inventory items.
5) Ensure all Waste is being accounted for through spoilage, improper rotation, and improper cooking temperatures.
6) Define Standing Cost Transfers to properly account for all daily luncheon specials, sandwich and soup of the day and Sunday Brunch
7) Participating in weekly Inventory Hot Counts and balancing weekly Inventory Count Variance Reports
Vendor Order Guides – Ensure your location is ordering the defined products from contracted vendors
- Recipe Book Maintenance – Ensure complete recipe books are present, and all recipes are followed to ensure accuracy consistency and proper yields
- To develop, in conjunction with the culinary & leadership team proper recipe and cost association of buffets
- Establish and maintain the use of Standing Cost Transfers to generate an accurate Controllable Cost of Goods Report
- Perform with willingness any other related duties or special projects as required or directed by the senior leadership team
WORK SHIFT SCHEDULES & REST PERIODS:
Operational Days:
§ 5 days per week, Monday through Sunday rotation
§ Holidays and special events as required
§ 50 hours or as required per week pending emergency or extenuating circumstances
Shifts:
§ Rotating schedule of morning, mid and evenings
§ Overtime pending workload as required or directed
Job Types: Full-time, Permanent
Pay: $75,000.00-$85,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- On-site parking
- Paid time off
- Store discount
Language:
Work Location: In person
