Executive Chef

The Executive Chef is responsible for managing back-of-the-house cruise execution ensuring consistently high levels of creativity, quality, service, sanitation, and passenger satisfaction while maintaining a high level of profitability. He/She are responsible for all food production, including menu development, food purchasing, inventory control and recipe development; ensuring the highest level of quality and consistency as it relates to food handling, food quality and food presentations. The Executive Chef will develop and monitor a food and labour budget for the department. The Executive Chef will promote and ensure a safe and healthy environment for all crew and passengers.

Duties and Responsibilities:

Cruise Execution: • Manages back-of-the-house staff, including recruitment, training, coaching/discipline, and retention • Ensures effective execution of each cruise (back-of-the house only) • Identifies and deliver skills training needs for all kitchen crew • Responsible for the organization and cleanliness of all food storage areas; this includes proper rotation of all ingredients to prevent food waste • Ensures that all staff consistently follows and adheres to all public health recommendations and requirements thereby maintaining the Company’s strict standards of sanitation • Establishes department priorities and execute against them based on long-term vision and goals • Works with Director of Food & Beverage to develop all kitchen budgets according to company guidelines • Tracks, analyzes, and reports data related to production as needed • Executes other projects as assigned by management • Suggests new menu items while ensuring cost effectiveness and profitability • Participates in monthly and quarterly inventory verification; ensuring all are completed timely and efficiently and maintains adequate supplies.

Crew Management /HR/Administration: • Enhances the City Cruises Toronto name and reputation by delivering quality service and adhering to company policies and procedures • Recruits new kitchen staff when necessary to fill vacant positions, in collaboration with the Human Resources department • Delivers training of all new kitchen staff regarding safety, security, department procedures, and service guidelines • Executes consistent standards to exceed guest expectations • Adheres to Company’s performance management guidelines for all discipline and performance management • Provides and direct development/career growth plans for each kitchen crew member • Complete performance reviews of all kitchen staff within company’s performance management cycle • Develops positive working relationships with other departments • Monitors and controls all costs associated with the kitchen operation in accordance with budget, including but not limited to, labour and food costs • Purchases all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed • Recommends cost savings that are consistent with company objectives • Processes all invoices in a timely manner • Administers payroll system including scheduling, checking, transmitting, and processing • Maintains food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability • Schedules kitchen employees at proper staffing levels to achieve maximum payroll efficiency and within approved labour budget, while mitigating overtime • Ensures kitchens are clean and sanitary and is in compliance with all federal, provincial, and local laws, including health & safety, ESA, Human Rights, and service guidelines, and that all crew are familiar with these requirements • Other duties as assigned by supervisor or senior leadership

Guest Service: • Resolves guest service issues, in conjunction with the Manager, Food and Beverage, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention • Implements and maintain effective safety programs • Maintains high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements

Requirements & Qualifications:

Education/ Experience: • Culinary School degree or equivalent work experience. 5 or more years of experience of commercial food preparation experience in full-service/banquet, high volume environment is required. • At least 2 years’ kitchen management experience or supervisory capacity, with special consideration given to those who exhibit exemplary performance. Certification and/or License Requirement: • Interprovincial Red Seal Certification. Alcohol awareness certification and/or food service permit as required by local or provincial government agency. • Food Handler’s Certification or HACCP Certification.

Skills: • Leadership Skills. • Exceptional oral/interpersonal skills and written communication aptitude to effectively communicate with guests, clients, vendors, and staff at all levels of the organization. Strong computer capabilities including MS Office use. • Knowledge of industry standards and Legislative Policies and Procedures. • Attention to detail. • Ability to work under pressure in a fast paced, tam-centric and safety driven environment. • Planning and organizational ability. • Ability to work, problem solve and provide solutions independently. • Genuine desire to provide customer service experiences beyond expectations. Working Conditions: • Will be required to work nights, weekends, and/or holidays. • Will be required to work in fast paced, stressful environment. • At times, especially in summer months, temperatures rise causing the work environment to reach very warm temperature levels.

City Cruises Canada does not use AI technology in any part of the recruitment process.