Executive Chef is responsible for supervising the kitchen operations including staff, food preparation and cooking, ensuring food safe practices are enforced and financial targets are met. Develop, implement and monitor standards of service to ensure that a high quality of production and service is consistently maintained, leading to overall guest satisfaction and retention. Mentor and develop cooks, setting short and long term goals, encouraging staff to excel in the company and the industry. Conduct ongoing research of trends in the food industry, to ensure the creative and effective planning and writing of menus. Other responsibilities include budgeting and financial planning for labor and food cost, recruitment of staff, providing instruction and training to staff and chefs, and participating in business development.

About the Company:

The Emily Hotel

The Emily Hotel is a boutique hotel inspired by art and woven in nature. The name, a nod to renowned artist Emily Carr who inspired belief that art can change the way we look at the world. We are upscale, but approachable. Carefully curated yet laid back. Urban but rooted in nature. We hold purposeful values, strive to make sustainability a priority, and share an uncompromising vision to deliver a fresh experience. The core of The Emily’s offering is exceptional delivery of well-designed lifestyle spaces. Here people hang out, meet like minded people, and feel inspired.

Essential Duties and Responsibilities:

The essential functions include, but are not limited to the following:

• Oversee and manage Back of House (BOH) for efficient culinary operations.
• Maintain an accurate plan of BOH staffing needs. Interview and hire candidates. Ability to determine applicability of experience and qualifications of job applicants.
• Maintain labor cost through efficient scheduling.
• Plan, implement and oversee BOH employee supervision, discipline, training, development and termination. Provide direction to employees regarding operational and procedural issues.
• Oversee training of new employees. Train and lead the staff in regards to all health code regulations.
• Develop employees by providing ongoing feedback, establishing performance expectations and conducting performance reviews. Promote growth within the staff through leadership and positive energy. Help and inspire each employee to reach their greatest potential.
• Demonstrate integrity in all areas, both personal and professional. Instill trust and dependability amongst the staff always working with a team mind set and from a place of respect. Maintain a favorable working relationship with all company employees to foster and promote a harmonious working environment which is conducive to high employee morale, productivity and effectiveness.
• Lead by example and set the standards for service by maintaining discipline and structure. Constantly promote teamwork amongst the staff and management by displaying creativity, trust, dependability and respect.
• Manage shifts which include daily decision making, scheduling, product quality and cleanliness.
• Manage food cost within the budgeted guidelines.
• Ensure that all financial and personnel duties for the BOH are completed accurately, on time, and in accordance with company policies and procedures.
• Adhere to company standards and projected growth by maintaining all costs associated with BOH.
• Ensure a safe working environment to reduce the risk of injury and accidents. Work with GM to investigate and resolve complaints concerning food quality.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow and enforce company policies and procedures.
• Ensure consistent high quality of food preparation and service.
• Complete job responsibilities and performance objectives in a timely and efficient manner in accordance with the restaurant’s standards. Perform other duties and responsibilities as required or requested.

Other Responsibilities:

• Must be possess high knowledge and skill of preparing leading attractive menu items
• Excellent leadership and motivational skills
• Strong interpersonal and conflict resolution dexterity
• Ability to prioritize, organize and follow through as necessary
• A clear thinker with the aptitude to analyze and resolve problems, exercising good judgment
• Capacity to work well under pressure, meeting production schedules and timelines for service periods
• Ability to hold oneself and others accountable

Essential Competencies:

Strategic Skills

Skilled in all facets of our business or specific area of specialty. Highly capable with current practices and processes and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Has natural instincts and insight for finding the best solution to unclear situations, issues and problems. Reflects on their experience to determine numerous future possibilities and outcomes. Can see how the details fit into the big picture. Is a highly capable and resourceful problem solver. Manages the creative process within the business or department to develop unique solutions. Leverages creative solutions in the organization resulting in competitive advantages. Makes great decisions.

Operating Skills

Effectively divides, assigns, and delegates work to meet business objectives and goals. Communicates direction and purpose of work resulting in associate ownership, pride, and quality outcomes. Is able to assess how associates can improve performance and guides their developmental path. Is able to motivate and develop associates to their potential and create promotable talent for the organization.

Courage

Readily leads when challenges arise and is invigorated by tough situations. Will take an unpopular stand when needed. Can recognize talent individuals and assembles great teams without fear of hiring strong people. Formulates and communicates clear work plans and gives regular feedback on progress towards goals and makes changes accordingly. Let’s people know where they stand and can take negative action when needed.

Energy and Drive

Is a competitive person who is consistently driven to accomplish and exceed goals. Creates a sense of urgency in matters that will impact the success of their business objectives.

Personal and Interpersonal Skills

Welcoming and warm personality. Demonstrates genuine care for customers and associates. Sets the tone for others in stressful situations by responding in a cool, calm, and collected way. Creates confidence and trust with others and is viewed by others as honest and direct. Is comfortable in conversing with individuals from a variety of backgrounds and at all organizational levels. Can create an environment where associates thrive and actively seek approval of the manager. Conveys trust in associates and elevates their confidence by encouraging decision making and learning opportunities. Is a self-improver who develops a variety of approaches and communication techniques tailored to each situation. Builds high performing teams and compels them to embrace a shared vision for success.

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.Requires moderate hearing to communicate with employees and to hear machinery for safety reasons. Requires excellent vision for safety reasons. Requires moderate speech communications to communicate with other employees. Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Material/Equipment Used

Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill; and other kitchen equipment as needed.

Minimum Qualifications (Knowledge, Skills, and Abilities):

• 3 years minimum experience in a similar position and environment
• Previous experience working in a kitchen supervisor role.
• Previous experience in a FOH & BOH restaurant operations preferred.
• Able to communicate in English both verbally and in writing.
• High school diploma or GED preferred.

Summary of Compensation and Benefits:

Perks & Benefits –US:

• Competitive pay & a Comprehensive Benefit Package.
• Other benefits include Health Saving Account, Flexible Saving Account, Employee Assistance Program.
• Annual Education Allowance
• Generous Referral Program
• Fun & collaborative company culture with lots of team building events
• Local discounts to restaurants, clothing stores, personal training
• Friends and Family rates for Level Hotels & Furnished Suites, The Opus Hotel, and The Emily Hotel
  • In Vancouver, Chicago, Los Angeles, and Seattle

We thank all applicants for their interest; however only those selected for an interview will be contacted. No phone calls please.