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Vacancy: Executive Chef, Western Shore, NS, Canada

Vacancy: Executive Chef, Western Shore, NS, Canada
Posted on: Oct.08.2021

Welcome to Oak Island Resort & Conference Centre - Atlantic Canada's first resort and convention centre facility. Far away from the everyday, but only 45 minutes from Halifax! Our property is nestled on the picturesque South Shore of Nova Scotia, offering breathtaking views of Mahone Bay and legendary Oak Island. We offer 105 guest rooms and 12 oceanfront chalets. Other amenities include mini-golf, tennis courts, indoor and outdoor pools, fitness facility, on-site marina and more. Business and pleasure seamlessly mingle with over 13,000 square feet of convention space and our newly renovated Oak and Oar Dining Room, Lounge and our large outdoor oceanfront patio.
“Through the strengths of our crew, we provide authentic service,
deliver unique four ‘SEA’son experiences and create treasured memories.”

We are looking for an experienced Executive Chef and leader who is extremely passionate about creating memorable experiences for all our guests. Under the general direction of the General Manager, the Executive Chef assumes complete responsibility for the quality of food, service, and cleanliness of the kitchen areas for the creation of total customer satisfaction and profitability.

RESPONSIBILITIES:

• Ensure food quality and presentation meet our brand standards and results in complete guest satisfaction.
• Promotion of a team environment to achieve total guest satisfaction.
• Recruitment, selection, orientation, training and development of all culinary employees.
• Achievements of budgeted profitability through the effective management of food cost control/purchasing procedures, menu costing and active allocation of labour.
• Ensure all employees abide by the provincial laws and regulations with respect to food handling/storage, and safety procedures.
• Ensure budgeted cost of sales are obtained by enforcing daily receiving procedures, food loss and waste reports, conducting weekly inventories of all food and associated

• Ensure budgeted cost of sales are obtained by enforcing daily receiving procedures, food loss and waste reports, conducting weekly inventories of all food and associated
• Maintain complete familiarity with new product and market trends with focus on local partnerships, presentations, and production methods.
• Update operating procedures, training programs, standards, policies and procedures, to reflect the changes in the business.
• Plan and conduct period/monthly meeting with culinary and stewarding team.
• Attend and participate actively in all required meetings.
• Maintain and develop proactive relationships with partners, schools, suppliers and accounts
• Participate in pre and post convention meetings with convenors and Department Managers as required
• Attend and Participate in industry trade shows as required
Any other duties as assigned



EXPERIENCE, SKILLS & EDUCATIONAL REQUIREMENTS:

• Minimum two years Executive Chef Experience in a similar environment.
• Excellent record of food costing, profitability and customer satisfaction
• Superior planning, execution and organizational skills
• Eager to achieve and promote high standards
• Strong, proven leadership ability
• Journeymen’s certification (Red Seal) Required
Proficient in Microsoft Office

Oak Island Resort & Conference Centre is committed to Employment Equity and our goal is to be a diverse workforce that is representative at all job levels. We welcome applicants from Aboriginal people, visible minority groups, persons with disabilities and women in occupations and positions where they are under-represented. If you are a member of one of the equity groups, you are encouraged to self-identify on either your cover letter or resume.

Please apply by with cover letter and resume by October 29, 2021 to:
Jeff Green, General Manager at jeff.green@oakislandresort.ca







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