Executive Chef

Requisition Details

Administrative Full-time Replacement Position

Reporting to the Chair, School of Hospitality & Culinary Arts, the Executive Chef is responsible for providing leadership to the restaurant and corporate functions, including events in accordance with organizational objectives while upholding the values, standards, and image of Conestoga College. The incumbent ensures the efficient and cost-effective operation of the restaurant and events while fostering a positive working and learning environment.

Successful candidates will be required to conduct work within Ontario and must be available to work on-site five days per week at the Waterloo campus, located at 108 University Avenue.

Responsibilities:

• Fosters an environment that is conducive to learning and creative thought in order to uphold the value of furthering education and knowledge; this is accomplished through a collaborative leadership style that empowers staff and students
• Provides coaching, mentorship, and training in all aspects of the culinary profession in order to facilitate the professional and personal development of others
• Supervises, trains, and leads a team of students and Technologists
• Consistently communicates with all relevant stakeholders and staff to establish, implement, and achieve organizational and individual goals
• Builds and maintains positive relations with various stakeholders including but not limited to staff, vendors, customers, and the general public
• Develops relationships with local vendors, producers, and farmers to promote local produce as a philosophy of the restaurant
• Keeps abreast of current knowledge in trends, best practices, and requirements for the good of the organization and the profession through research and self-development
• May be required to represent the organization publicly as corporate chef
• Responsible for the creative development of menus for the student-run restaurant and catered events, documentation, costing, implementation, and evaluation of all menus
• Liaises with clients with regards to menus and pricing of events
• Analyzes marketplace prices to ensure prices are both realistic and competitive
• Ensures a clean, healthy, and safe working environment is maintained at all times
• Manages approved budget to ensure effective resource utilization, procurement of materials and other services
• Develops policies and procedures as needed to ensure a safe, productive, and professional environment is maintained
• Establishes, evaluates and upholds a high level of quality standards
• Responsible for all required documentation including but not limited to health and safety and finance
• Responsible for the preparation of food using methods which are traditional and that also consider specialty dietary needs
• Models the safe and proper use of all equipment

Qualifications:

• Two-year Diploma in the Culinary field is required
• Provincial Red Seal is required; Certified Canadian Chef de Cuisine is preferred
• Minimum nine years of experience in a fine dining restaurant or upscale hotel setting including at least three years as executive chef is required; international experience is preferred
• Excellent planning, organizational and time management skills to evaluate, determine and assign the correct course of action in a timely and effective manner
• Excellent communication skills (written and verbal)
• Strong networking and negotiation skills and experience
• Outstanding client/customer service skills
• Project management skills
• Strong analytical, decision making and problem-solving skills
• Ability to use good judgment, handle pressure and meet multiple deadlines
• Strong financial and accounting skills
• Demonstrated computer skills (Microsoft Office applications, relationship databases, web-based systems, social media)
• Excellent business development, sales, and relationship management skills