Overview
Executive Chef Jobs in Oakville at International Union of Operating Engineers Local 793 (IUOE Local 793)
Job Profile:
The Executive Chef is responsible for the successful culinary operations of the OE Banquet Hall and Conference Centre. This position will provide expertise in cooking, menu writing and development, and best practices concerning food preparation and kitchen hygiene. The Executive Chef assists in the improvement of the overall guest dining experience including food cost management, food safety, and unique menu development and execution for the Banquet Hall.
The OE Banquet Hall is an award-winning property committed to creating unique guest experiences and providing exceptional service that sets the standard for luxury. The Executive Chef is responsible for upholding this standard of service for each and every client that visits the facility and ensuring the culinary experience of each guest reflects this high-quality expectation.
Job Responsibilities / Duties:
1. To produce diversified menus in accordance with the Banquet Hall’s vision, including:
Creating new dishes which appeal to the membership and clients where required;
Producing high quality cuisine in accordance with the Hall’s standards and requirements;
Planning, preparing and executing both al la carte, banquet and buffet menu services;
Adhering to proper food preparation, storage, and use of kitchen equipment;
Ensuring that food preparation is economical and within budgeted cost goals;
Exercising portion control for all items served;
Assisting in establishing menu selling prices;
Developing standard recipes and techniques for food preparation and presentation which are consistently high quality;
Consulting with event coordinators about food production for special events;
Ensuring that food production consistently exceeds the expectations of members and guests;
Assisting in maintaining a high level of service principles in accordance with established standards;
Assisting in the development of food and beverage programs for banquets, sales, catering, and various event environments.
2. To ensure the Health and Safety of the kitchen areas at all times by:
Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout the kitchen at all times;
Establishing controls to minimize food and supply waste and theft;
Evaluating all food products to ensure that quality standards are consistently attained;
Evaluating products to ensure that quality and price goals are consistently met;
Establishing and maintaining regular cleaning and maintenance schedule for all kitchen areas and equipment.
3. Other duties as may be assigned by the Business Manager, Assistant Business Manager, or Human Resources Department.
Job Requirements:
A post-secondary Culinary degree;
Certificate of completion from a culinary trade school;
A minimum of 4 years experience and/or training in the Culinary Arts;
Food handling and safety training is required;
Any additional specialty certifications would be considered an asset, including Certified Master Chef (CMC), Sommelier certification, etc.;
Ability to calculate figures and amounts such as proportions, percentages, measurements, etc.;
Experience in a high-volume, upscale banquet hall is preferred;
A working knowledge of the food and beverage industry;
Sound judgment and reasoning ability to cope with emergencies and service interruptions;
Excellent oral and written communication skills;
Exceptional people skills and a proven customer service ability;
Strong sales ability;
Ability to stand for long periods of time, walk for extended distances, and lift or carry up to 50lbs;
Willing and able to work evenings, nights and weekends as required;
Smartserve license is required;
First aid certification is required;
Strong, engaging personality with proven leadership qualities;
The ability to multitask;
Ability to focus on guest needs and remain calm and courteous at all times;
Strong culinary and wine knowledge.
If you are qualified and interested in this position please submit your resume, to the attention of the Director of Human Resources, outlining your qualifications and suitability to this position.
OE Banquet & Conference Centre welcomes applications from persons with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process.
Job Type: Full-time
Benefits:
Company events
Company pension
Dental care
Extended health care
Life insurance
On-site parking
Paid time off
Vision care
Schedule:
Monday to Friday
Weekends as needed
Application question(s):
This is an in-person role with no option to work remotely. Are you willing to come to the office everyday?
Education:
AEC / DEP or Skilled Trade Certificate (preferred)
Experience:
Chef: 1 year (preferred)
Work Location: In person
Title: Executive Chef
Company: International Union of Operating Engineers Local 793 (IUOE Local 793)
Location: Oakville
