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Executive Chef
Property Name:
DoubleTree by Hilton Hotel & Conference Centre Regina
Job Title: 
Executive Chef
Company Name: 
Work Permit?: 
Management  Position?: 
Bonus Pay: 

SilverBirch Hotels & Resorts is one of Canada's leading hotel management companies and manages a large portfolio of full-service, focused service and extended stay hotels across Canada. The company manages independent hotels and hotels operating under major franchise brands, such as Marriott, Hilton and Radisson.

Reporting to the General Manager, the role of Executive Chef is responsible for managing the kitchen and stewarding functions, directing all aspects of food preparation and presentation for food outlets and catering functions, meeting the highest levels of quality and cost-effectiveness consistent with hotel standards and performance requirements.

Duties & Responsibilities:

  • Manage culinary operations to ensure that quality and safety standards are met, service distinctiveness is promoted and available resources are utilized to promote maximum profitability and quality image

  • Optimize efficient and effective utilization of facilities, equipment and labor through effective planning, scheduling, ordering and inventory control

  • Develop the Sous Chef with skills to become an Executive Chef

  • Maintain a competent and motivated staff by implementing effective employee selection, training development and retention program which maximize productivity, facilitate achievement of performance goals and minimize employee turnover

  • Initiate corrective action to resolve performance problems and employee conflicts

  • Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities

  • Participate in the development of the annual profit plan as it relates to functional areas of responsibility

  • Provide executive committee members to formulate short-term tactics and long-term strategies to maximize hotel profitability

  • Maintain a visible public presence by participating in public relations programs and events

  • Prepare gourmet dinners for special guests, food and wine societies and restaurant critics

  • Conduct cooking demonstrations and participate in culinary competitions

  • Other related duties as assigned


Preferred Education & Qualifications:

  • Ability to manage expenses, maximize revenues, encourage up-selling through incentives and stay ahead of the competition

  • Menu and design experience in a modern upscale restaurant

  • Strong multi-tasking abilities along with excellent communication and organizational skills

  • Strong leadership ability with demonstrated interpersonal skills

  • Excellent written and verbal skills.

  • University or College Diploma in Culinary or Hospitality field, with preference given to individuals who are certified; including Red Seal Certification.

  • 2-4 years’ experience as an Executive Chef, or 3-5 years’ experience as a Sous Chef.

  • Food Safe Certification or Provincial Equivalent

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