Executive Chef- Grande Prairie AB
- Grande Prairie, AB, Canada
Full-time
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Job details
- Job type
- Full-time
- Apply by
- Experience
- 6 year’s experience in the culinary in hotel environment.
- Posting language
- English
- Posted
Original job description
We are looking for a Executive Chef to join our team in Grande Prairie, Alberta!
If you are passionate about creating exceptional dining experiences, thrive in fast-paced kitchens, and have a flair for innovation and leadership - this is the perfect opportunity for you!
Achieving Excellence
As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. This role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. You oversee all food preparation areas; including banquets, room service, restaurants, bar/lounge, employee cafeteria, as well as support areas. Accountable for developing and guiding kitchen employees.
Key Focuses
Leading Kitchen Operations
About Pomeroy Lodging
Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.
#P
If you are passionate about creating exceptional dining experiences, thrive in fast-paced kitchens, and have a flair for innovation and leadership - this is the perfect opportunity for you!
Achieving Excellence
As Executive Chef, you are responsible for the overall success of daily kitchen operations, leading the team while actively showcasing your culinary skills. This role focuses on enhancing guest and employee satisfaction, optimizing financial performance, and maintaining high standards of quality and sanitation. You oversee all food preparation areas; including banquets, room service, restaurants, bar/lounge, employee cafeteria, as well as support areas. Accountable for developing and guiding kitchen employees.
Key Focuses
Leading Kitchen Operations
- Leads the kitchen management team by overseeing daily operations, staffing, and food preparation, stepping in or assigning replacements when necessary.
- Provides clear direction, sets performance standards, and monitors staff performance to ensure high-quality service and operational efficiency.
- Fosters a positive team culture by promoting mutual trust, open communication, and collaboration, while encouraging employee feedback and addressing concerns.
- Serves as a role model, demonstrating professionalism, integrity, and sound business decision-making.
- Ensures consistent application of property policies and maintains open, supportive relationships with employees.
- Trains and mentors’ employees, including demonstrating new cooking techniques and the use of equipment.
- Communicates and enforces safety procedures by explaining codes, ensuring employee understanding, monitoring compliance, and implementing brand safety standards.
- Manages departmental expenses such as food costs, supplies, uniforms, and equipment, while actively participating in the budgeting process.
- Oversees menu development, food presentation, and the preparation of high-quality dishes, ensuring superior taste, appearance, and creativity.
- Monitors food quality, handling, and storage to maintain compliance with safety and sanitation standards, including proper temperatures and certifications.
- Manages purchasing, receiving, and storage practices to support consistent food quality and operational efficiency.
- Leads by example in delivering exceptional guest service, creating a welcoming atmosphere and ensuring daily operations meet customer expectations.
- Supports and coaches employees to understand guest needs, empowering them to provide outstanding service through clear guidelines and ongoing training.
- Engages with guests to gather feedback, addresses complaints promptly, and uses guest satisfaction data to drive continuous service improvements.
- Supports employee development through coaching, mentoring, training on culinary skills, and providing performance feedback.
- Oversees fair and equitable treatment of all employees, including managing performance, annual reviews and compliance with SOPs.
- Collaborates with Banquet and Catering teams to enhance staff knowledge of food and menu composition.
- Dynamic, enthusiastic individual who thrives under pressure and is able to perform multiple functions.
- Skilled leader who understands how to motivate and drive positive team culture.
- Passionate about delivering great food-related experiences.
- Must be highly Health and Safety conscious and dedicated to maintaining a safe work environment.
- Well-rounded, demonstrated ability in different types of establishments.
- Self-starter – always pushing to make the business better.
- Red Seal or similar diploma form an accredited culinary program.
- 6 year’s experience in the culinary in hotel environment.
- Valid Foodsafe certificate or advanced (Level 2) Food Safety certification is required.
- Competitive wages and Health and Wellness benefit plan.
- Paid on-the-job training with additional learning opportunities.
- Growth and development opportunities, both personal and professional.
- Personal days: 5 per year after 90 days of continuous full-time employment.
- Pomeroy Stay Travel Program.
About Pomeroy Lodging
Pomeroy Lodging is Western Canada’s leader in hospitality and lodging. Driven to meet every need, we own and operate a comprehensive range of hotels and resorts throughout the West. Our investment goes well beyond the walls of our hotels and the land we build on. Pomeroy Lodging is committed to investing heavily in our people, properties, and communities.
#P
More about this job
Responsibilities
Lead daily kitchen operations across the hotel’s food service areas, including staffing, food preparation, menu development, purchasing, budgeting, and food safety. Develop and manage kitchen employees, maintain high standards of guest service and food quality, and use feedback to improve operations.
Requirements
Requires a Red Seal or similar diploma from an accredited culinary program, six years of culinary experience in a hotel environment, and a valid FoodSafe certificate or advanced Level 2 Food Safety certification. Candidates should be experienced leaders with broad culinary skills, strong health and safety awareness, and the ability to thrive under pressure.
Skills
- Kitchen Operations Management
- Team Leadership
- Staff Training and Mentoring
- Menu Development
- Food Preparation
- Food Presentation
- Food Safety and Sanitation
- Purchasing and Inventory Management
- Budgeting and Expense Management
- Guest Service
- Performance Management
- Communication
- Conflict Resolution
- Culinary Creativity
- Health and Safety Compliance
- Banquet and Catering Collaboration
Benefits
- Health and Wellness Benefit Plan
- Paid On-the-Job Training
- Learning Opportunities
- Personal and Professional Development Opportunities
- Five Personal Days After 90 Days of Continuous Full-Time Employment
- Pomeroy Stay Travel Program
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
- Security & Safety
Keywords
- Executive Chef
- Hotel
- Hospitality
- Kitchen Operations
- Food Preparation
- Menu Development
- Food Presentation
- Banquets
- Room Service
- Restaurant
- Bar and Lounge
- Employee Cafeteria
- Food Safety
- Sanitation
- FoodSafe Certification
- Red Seal
- Culinary Program
- Purchasing
- Receiving
- Food Storage
- Budgeting
- Food Costs
- Guest Satisfaction
- Staff Development
- Performance Reviews
- Standard Operating Procedures
- Health and Safety
- Catering