POSITION DESCRIPTION:

The Kingbridge Centre, a world-class hotel and conference venue is seeking an Executive Chef who has an innovative mindset and endless creativity to evolve the food experience. The ideal candidate for this role will demonstrate a passion and have a past success record in developing seasonal cuisine that is regionally sourced with the highest quality and freshness of ingredients. The culinary experience they will create for our guests will include robust flavors with plate presentations and buffet displays that elicit a multi-sensory experience that will be remembered and have guests coming back for more. The Executive Chef will have a deep desire to actively participate in solving food insecurity, sovereignty, and climate change by developing and supporting local food and agriculture systems.

The Executive Chef will have past experience in the hotel and conference centre industry where they have provided food for full-service restaurants, bar cuisine, private banquet function service and guestroom dining. They will need to also possess a general understanding of the fundamentals of regenerative agriculture so they can prepare farm-to-table menus and effectively collaborate with our on-property farmers and agronomists. As we are in the process of reinventing the culinary and food service model for off-site meetings, learning and wellness retreats, it will be imperative that the Executive Chef and their kitchen team see Kingbridge as a platform and opportunity to experiment with cutting edge, emergent industry trends that takes food to a heightened level.

The 113-acre campus situated in the heart of King City is home to a 200,000 square foot conference and hotel operation, innovation hub and living laboratory, a vertical farm, a food forest, mycelium and fungi experimentation, permaculture gardens, an apiary, wellness centre and 60-acre managed forest.

ESSENTIAL DUTIES AND RESPONSIBILITES:

Responsible for producing top quality food throughout the property including but not limited to the main dining room, banquet areas, conference rooms and other special events. Property consists of: restaurant capacity 220, 28,000 square feet of meeting/event space, 124 guestrooms.

Responsible for menu development for restaurant, private dining banquets, and special events with a special emphasis on creating seasonal, farm to table cuisine that is primarily locally sourced. Supervises and coordinates pricing and preparation of menus, beverages and wine lists by taking into consideration such factors as: local requirements b) market needs c) competition d) trends e) recipes f) potential costs g) availability of food products and h) merchandising and promotion.

Responsible for establishing a cost effective procurement strategy that enables us to feature local products from the farmers and food artisans within the York Region food ecosystem. Work in collaboration with Kingbridge farmers and agronomists to identify what products should be sourced locally and which ones need to be sourced through a hospitality procurement service provider.

In collaboration with on-property farmers and agronomists, determine best types of produce to be grown on site that will be incorporated into the kitchen and forecast annual yields produced each year.

5. Oversees all food ordering and coordinates with the Receiving Team to determine the minimum and maximum food and beverage bar stocks and approve all wine purchases and other food and beverage items in accordance with Kingbridge quality and quantity standards.

In Collaboration with the senior team at Kingbridge, identifies and sources wine and beverage suppliers and establishes key partnerships and procurement agreements.

Develops Standard Operating Procedures for the kitchen and receiving department and ensures staff are adhering to guidelines.

8. Responsible for ensuring that the highest level of guest service is provided in all areas of the food and beverage operation. Works with Director of Hospitality Operations and the sales and event planning team to ensure the food and beverage client experience is exceptional.

Develops the annual F&B budget. Maintains operational cost percentages and works within budgetary guideline for F&B Operation.

Conducts monthly and year-end inventory pertaining to back of house food/beverage products, small wares and equipment.

Co-ordinates banquet and conference food functions with Conference/Catering Services, Sales, and F&B Managers.

Responsible for ensuring all kitchen and food and beverage operations are in compliance with all legislated health, safety and licensing guidelines.

Responsible for ensuring that the highest standards of hygiene are maintained in all F&B areas.

Responsible for ensuring adherence to all Health and Safety Regulations and procedures within the F&B Operations.

15. Maintains an up to date standard recipe file for all food and beverage items to include:

Sales history

Sales mix

Actual costs

Bar stock

Keeps aware of trends, systems, practices and equipment in food and beverage preparation and service, in the hotel and restaurant field through industry literature and actual visits.

Assists with planning and implementation of marketing strategies and promotional material for all property related food and beverage activities.

Assists in the planning, designing and development of future food and beverage products and services within the Centre.

Oversees kitchen staff training including physical demonstrations, sanitation standards and accident prevention.

Implements checklist for culinary and receiving department and ensures proper follow-up to attain maximum quality, efficiency & guest satisfaction.

Conducts monthly culinary meetings.

Oversees staff scheduling - daily/weekly according to business needs/volumes.

Demonstrates leadership qualities that support an inclusive and co-creative approach in the kitchen, finds ways to incorporate staff’s ideas into menu development, solves problems using a collaborative approach, invites in diverse perspectives, sees feedback as a way to continually evolve and be innovative and celebrates innovation and entrepreneurialism within the team.

Recruits, on-boards, coaches, develops and provides direction to all key kitchen and receiving team.

Works cooperatively with Human Resources on all staffing issues including but not limited to: hiring, discipline, termination, recognition, performance appraisal and other H.R. related administration and functions.

Works cohesively and cooperatively with all other departments in meeting the needs of our guests while also ensuring maximum efficiency, productivity, fiscal responsibilities and quality standards are attained/maintained.

All other duties as deemed necessary/directed.

Required Education, Experience and Skills:

• Applicants will have completed a formal apprenticeship and will preferably hold the Certified Chef de Cuisine designation
• Candidates will possess in-depth knowledge of kitchen operations, budgeting procedures as it relates to menu planning, food cost and labour cost management
• Minimum of 7 years’ experience in a Food and Beverage Department in a first class resort/hotel/conference centre, at least five of which were in a management position
• Effective verbal and written communication skills
• Must possess excellent leadership and coaching ability
• Computer skills

Number of Direct Reports & Positions:

1 Executive Sous Chef

1 Receiver

2-4 Chef de Partie

2-4 First Cook

4-6 Second Cook

4-6 Stewards

Working Conditions:

May be required to work early mornings, afternoons and/or weekend shifts. Kitchen staff is scheduled in accordance with business needs.

The conditions in the kitchen can be variable. It can be hot, humid, cool and noisy. There is a certain amount of cleaning involved and therefore staff will come into contact with food waste, grease etc. Cooks/Chefs will work with various pieces of equipment, including meat cutter/slicer, meat grinder, blenders, knives etc. They will work also with hot pans and dishes. They will be required to assist with the maintenance of inventory in freezers etc.

Physical Effort:

Due to the nature of the job staff will stand for prolonged periods of time in the preparation and production of food. They will have the ability to walk about within the kitchen quite freely.

Staff will be required to keep the kitchen and their work areas clean and hygienic and therefore physical effort on their parts is required. Typically, they will wipe down counter tops, assist with the cleaning of equipment; they may sweep and mop up spills. They will therefore be required to stand, stretch, reach, bend, lift (up to 20lbs) etc.

Mental Effort:

The Chef will be required to work under pressure when the dining room is busy and there are multiple events occurring simultaneously. The Chef will need to effectively comprehend, assimilate and organize large amounts of information pertaining to client needs and then be able to properly communicate and orchestrate what is needed to exceed client expectations. The Chef will be required to maintain a good knowledge of all types of recipes and produce a quality and consistent product.

Management will assist in the development of staff including orientation, training and development, hiring, disciplining assessment and appraisal of staff etc.

On an ongoing basis management staff will be required to develop management skills and will be required to attend any and all necessary training courses identified. Management will also be required to maintain discipline and with the assistance of the Director of Human Resources, will discuss progressive discipline should the need arise.

Job Types: Full-time, Permanent

Benefits:

• Company events
• Company pension
• Dental care
• Disability insurance
• Extended health care
• Life insurance
• On-site gym
• On-site parking
• Paid time off

Schedule:

• Holidays
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• King City, ON: reliably commute or plan to relocate before starting work (required)

Work Location: One location

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