POSITION SUMMARY

Haida Tourism is a Haida-owned company, owned and operated by Haida Enterprise Corporation (HaiCo). HaiCo is focused on building Haida owned enterprises that reflect Haida cultural values, investing in the training and mentorship of Haida Citizens, creating careers and improving the lives of Haida Citizens and the economy of Haida Gwaii.

Nestled on Haida Gwaii, Ocean House offers more than just a remote Hotel experience. It provides an immersive experience that connects guests with the stunning landscapes, rich cultural heritage, and exceptional hospitality of the Haida Nation. As stewards of this land, we are dedicated to sustainability, authenticity, and delivering an unparalleled guest experience rooted in the traditions of Haida Gwaii.

We are looking for a passionate and creative Executive Chef to help build and lead the culinary team at Ocean House. Reporting to the Hotel Manager, the ideal candidate will possess a strong background in the culinary industry, with a focus on kitchen management and food safety. As the Executive Chef, you will build and create innovative menus, ensure high-quality food preparation and presentation, manage food and labour costs to the budgeted targets, cultivate a positive and productive food and beverage operating environment, and interact in a positive and professional manner with all hotel departments. This critical role demands exceptional leadership skills, professional communication, coaching and mentorship skills, and a commitment to excellence in hospitality.

DUTIES AND RESPONSIBILITIES

• Develop and design creative menus that reflect current food trends, utilizing locally sourced ingredients that elevate the guest experience.
• Work collaboratively with your culinary team and support their growth within the industry.
• Oversee daily kitchen operations to ensure all dishes are prepared to the highest standards.
• Supervise, train, and mentor kitchen staff to foster a collaborative team environment.
• Deliver and execute all catered events in an organized, creative and orderly fashion.
• Scheduling of kitchen staff shifts and approving any needed overtime hours
• Able to run catering events while managing a restaurant simultaneously.
• Ensure compliance with all food safety regulations and maintain a clean kitchen environment.
• Manage inventory levels, including ordering supplies and controlling food costs.
• Collaborate with hotel management to enhance guest satisfaction through culinary excellence.
• Manage all kitchen finances and cost control.
• Implement new cooking techniques and presentation styles to elevate the dining experience.
• Handle any kitchen-related issues or emergencies promptly and effectively.
• Communicate and coordinate with the maintenance team on any kitchen maintenance, including kitchen equipment servicing schedules.
• Adhere to and reinforce all company policies and procedures.
• Other related duties as required

KNOWLEDGE, SKILLS AND ABILITIES

• Proven experience as an Executive Chef or Sous Chef for a hotel, resort or restaurant at a luxury tier.
• Strong knowledge of food safety standards and best practices in food handling.
• Excellent supervisory skills with experience in team management.
• Ability to work under pressure in a fast-paced environment, while remaining calm and maintaining attention to detail.
• Proficiency in various cooking techniques and cuisines.
• Strong communication skills and ability to collaborate effectively with staff at all levels.
• A passion for the culinary arts and a commitment to delivering exceptional dining experiences.
• Ability to effectively interact with people of diverse cultural, disability, and ethnic backgrounds.
• Strong organization and time management skills

TRAINING, EDUCATION AND EXPERIENCE

• Minimum of 5 years of progressive hotel or restaurant culinary leadership experience with recognized post-secondary culinary certification.
• Previous experience in hotel opening or pre-opening is an asset.
• Food Safe required, level 3 preferred.
• Proven experience in a luxury culinary and catering environment
• Experience in designing and execution of new menus, food costing and inventory management
• Proven ability to successfully lead a kitchen team while mentoring entry level colleagues