Resort Executive Chef

Panorama Mountain Resort is looking for a leader that is as passionate about leading the culinary team as they are about living a mountain lifestyle and all it has to offer. Whether it’s hitting the slopes on a wintery day, heading out on the Nordic trails, ice skating on Invermere lake or enjoying the summer activities of hiking, biking or golfing, Panorama and the Columbia Valley has so many options for all.

Reporting to the Director of Food and Beverage, this position is an integral part of the resort F&B team. You will be responsible for all aspects of menu planning, cost analysis, ordering, staff management, food preparation, execution, food quality and accountable for the overall success of the daily kitchen operations. The Resort Executive Chef is to be a positive, hands-on, enthusiastic leader of the department. They will nurture both year-round and seasonal employees to create an above and beyond culinary team by leading by example as they see themselves as the individual who sets the standard for all kitchen employees.

Essential functions:

• Manage the day-to-day operation of the resort’s multiple food outlets and employee’s.
• Plan, develop and implement seasonal menus for multiple food outlets.
• Ensure the highest level of quality product and service.
• Ensure the highest level of cleaning, sanitation and safety meeting all established regulations.
• Maintains 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 turnover.
• Provides executive management with continuous planning, forecasting, and monitoring financial details to verify adherence to plan and implement corrective measures where necessary.
• Staff scheduling to forecasted demands.
• Maximize the financial performance in all areas of responsibility while following budgetary guidelines.
• Assist in preparation of annual F&B related budgets.
• Ensure that all managers and supervisors have completed and approved goals and objectives for each fiscal year which are clear and measurable.
• Ensure all kitchen equipment is cleaned and well maintained.
• Ensure all food inventories are done on a timely basis with follow-up on all variances.
• Ensure all food details of an event are organized as described on a Banquet Event Order (BEO).
• Development of banquet menus and pricing structures based on competitive analysis.
• Attend weekly catering and F&B group meetings.
• Perform 1 on 1 meeting with key direct reports.

Experience/Requirements:

• Ability to lead through company mission, vision and values.
• Strategic decision maker.
• Ability to adjust to major changes in work tasks or work environment.
• Excellent customer service skills.
• Strong verbal, written, analytical, and interpersonal skills.
• Thoroughly familiar with Microsoft Word and Excel.
• Knowledge of wine and related spirits an asset.
• Hands on training experience.
• Ability to prioritize, organize, and manage multiple projects and tasks simultaneously.
• Strong leadership skills, ability to develop and train subordinates, delegate responsibility and act appropriately.
• Excellent people skills including the ability to resolve customer satisfaction problems.
• Strong attention to detail.