Executive Chef

  • 02 Dec 2021
  • Sherwood Inn, Port Carling, Ontario, Canada
  • English
  • Permanent
  • Kitchen
  • clu-51066

Sherwood Inn is Hiring an Executive Chef! 

We’re looking for an Executive Chef to drive Sherwood Inn’s culinary program forward! Known as Muskoka’s romantic culinary destination – the ideal candidate will add their creative touches to our menus and will continue growing Sherwood’s reputation as a premium dining option for resort guests and walk-in customers. The Executive Chef will be responsible for the delivering the culinary experience for our Dining Room Menu, Lounge Menu and all banquet and wedding culinary operations. The successful candidate is a leader, has a passion for creativity, is up-to-date on culinary trends and is capable of hitting financial targets.

Responsibilities: 

  • Interview, hire, train and mentor the kitchen team.
  • Develop menus seasonally, and for holidays events for the Restaurant & Lounge.
  • Yearly developments of menus for banquets & weddings.
  • Preparation of menus; recipe costing, considering guest expectations and approved budget targets.
  • Lead the execution and preparation of a variety of cuisine for all daily menu dining outlets and banquets using skill, creativity, and cost-effective methods.
  • Ordering F&B supplies.
  • Supervise / manage / oversee all food operations.
  • Maintain a hands-on approach cooking "on the line" during service times with a focus on training and developing kitchen team members daily.
  • Train kitchen team on approved safety policies, safe food handling, sanitation practices and departmental policies and procedures. 
  • Provide appropriate leadership and communication to encourage problem-solving and empowerment to all team members.
  • Maintaining a high level of food quality and guest satisfaction.
  • Understand and manage approved budgets and continually monitor financial results daily.
  • Achieve consistent financial targets with purchasing, inventory, food, and labour cost control methods.
  • Assist in the development of yearly financial/budget guidelines and departmental goals 
  • Complete accurate period end inventories.
  • Work closely with the General Manager and Food & Beverage Manager to develop successful Food & Beverage/Hospitality operations.
  • Comply with all regulatory health and safety codes, working towards creating a strong workplace health & safety environment.
  • Perform all other duties and tasks as assigned. 

Qualifications: 

  • Post-secondary culinary training and completion of apprenticeship including certification.
  • Minimum 4 years' experience working as a Chef.
  • Excellent knowledge of current culinary trends.
  • Excellent time management and organizational skills. 
  • Self-motivated, innovative problem solver.
  • Excellent customer relations and skills.
  • Strong cost control skills.
  • Health & safety and sanitation control knowledge.
  • Experience with scheduling.
  • Strong commitment to quality and creativity.
  • Ability to quickly evaluate alternatives and decide on a plan of action.
  • Basic computer knowledge with MS Office, ability to work with reports, spreadsheets, and other various documents. 

This is a full-time permeant position.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact jobs@clublink.ca if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink. 

 

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