Overview

The Executive Chef has the primary duty of managing the culinary team, a recognized department of the venue’s F&B operation.  The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. 

The Executive Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.   

This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work on a variable event-driven schedule for evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction required.    

This role pays an annual salary of $120,000-$140,000 CAD

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 31, 2025.

Responsibilities

• Responsible for managing, developing and mentoring staff of 35 full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.  
• Ensures event staff are aware of workplace expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.  
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.   
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. 
• Ensures that the purchasing and preparation of all food products meet Oak View Group’s standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards. 
• Supervises all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel. 
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. 
• Coordinates the delivery and set-up of catered services and food service areas as needed. 
• Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages the empowerment of staff.   
• Maintains a positive and compliant employee relations climate.  Responsible for staffing, training, evaluation and counseling of kitchen staff.  Promotes support and communication with entire staff.
•  Positively interacts with front of house staff.  Rapidly solves problems. 
• Oversees the culinary financial performance of the venue portfolio, ensuring all concepts achieve targeted COGS and labor goals while maintaining brand quality and  guest satisfaction.
• Actively analyzes menu mix, vendor performance, and waste metrics to identify opportunities for revenue growth and margin improvement.
• Works closely with procurement and finance teams to ensure purchasing efficiencies, vendor partnerships, and sustainable cost structures.
• Uses forecasting, data analysis, and event trends to anticipate demand and optimize profitability across events and outlets.

Qualifications

• Minimum of 5-7 years kitchen management experience in a high-volume restaurant or events venue. 
• Demonstrated and verifiable track record of meeting projected costs. 
• Professional appearance and presentation are required. 
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. 
• Maintains a current Food Handler’s card and alcohol service permit if required by provincial or local government. 
• Working knowledge of employee scheduling in a hospitality environment. 
• Ability to obtain and maintain certification in a nationally recognized sanitation program.