We're Hiring: Executive Chef

Posted Date: 
Wednesday, August 3, 2022
News Category: 

WESTERN FAIR DISTRICT- JOB OUTLINE 

Position- Executive Chef 

Department: Agri-Food 

Position Type: Salaried Full Time 

About Food & Beverage at The Western Fair District:

The Western Fair District is evolving its Food & Beverage program in a big way. Being an agricultural society, we are going back to our roots and are focusing on fresh, local, seasonal cuisine. This is your chance to be part of something big. We’re looking to re-invent our food & beverage outlets, open new concepts and create unique, genuine experiences for our guests through the lens of hospitality.  

If you’d like to work in a kitchen where you’re expected to use the best local ingredients you can find and to work directly with farmers and local food producers, then this is the job for you. We are in the infancy of our evolution, and we are looking for strong, experienced, talented leaders to be part of that evolution. This is a great opportunity for an ambitious creative chef to help create unique dining destinations and unmatched hospitality experiences.  

The Western Fair District is home to hundreds of food and beverage events each year. From Friday night at the races, and a local-focused farmer’s market cafe, to our annual Western Fair & Midway and a Four-Rink Sports Centre hosting international events, we do it all and we’re focused on doing even more. This is a great opportunity to be part of the team driving that change in a multi-outlet food and beverage organization contributing hundreds of millions of dollars in economic impact in the City of London. 

Description: 

You are the Leader of the Western Fair Districts Agri-food strategy program. Your passion for local and sustainable focused cuisine is paramount and is the backbone and plan that keeps the team motivated and runs the day-to-day operations in the back of house in partnership with the Business Manager- Food and Beverage.  Your name and philosophy are seen in every food item that is served, across the district. You will lead the kitchen, by example, to the highest levels of food quality and consistency for the district. You will also lead ordering, inventory management, scheduling and staff development. You will promote a culture that demonstrates hard work, attention to detail, accountability, and results. 

As the Executive Chef, you are responsible for a large aspect of menu development, and you will champion operational systems that promote efficiency, health & safety and best practices. You will work directly with the business manager- Food and Beverage to oversee all kitchen staff and execute events ranging from intimate dinners to large groups for 1500 or more people. You have a desire to deliver the very best guest experience, food quality, and a professional kitchen in every unit. 

About you 

  • You are Passionate about food, service, and people 
  • You are a team oriented leader with a focus on Harmony. 
  • You are Imaginative, and Creative. 
  • You believe in taking Ownership of your work. 
  • You believe in creating a Caring environment. 
  • You are Courageous in your ability to self reflect, develop, and grow as a member of a committed team. 

Areas of Accountabilities: 

  • Manage the day-to-day operations of entire BOH operations. Scope includes but is not limited to: 
  • Season’d on Top  
  • Season’d Catering 
  • Season’d Bistro in the Market 
  • Season’d Bistro (Homestretch, backstretch, Agriplex, annual Western Fair) 
  • Season’d on Ice (Sport Centre) 
  • Season’d on the move 
  • Annual Western Fair 
  • Pop-Up Events  

About the Executive Chef Role

This is a senior management position within food and beverage requiring time spent in-kitchen as well as administrative, planning, and financial accountabilities.

Duties include but are not limited to: 

  • Maintain a visual presence across all F&B outlets and model WFD mission, vision, values. 
  • Develop with the GM, on-boarding and training programs for new, and current staff 
  • Overseeing the development and proper use of daily opening / closing checklists 
  • You are a hands-on chef who enjoys overseeing and developing their team, leads by example, and jumps in as needed. 
  • Create seamless transitions for team members across WFD food outlets 
  • Kitchen cleanliness (floor to ceiling) across entire Western Fair District 
  • Food Waste and how to commit to reducing our food waste to zero 
  • Menu development, research and development across all outlets, including: 
  • Menus for concessions, restaurants, etc. 
  • Custom menus for catering events 
  • One-off menus for pop-ups 
  • Menu costing 
  • Food quality and consistency across all outlets and events. 
  • Ordering BOH goods across the district 
  • Manage relationships with food suppliers 
  • Monthly inventory reporting 
  • Inventory control through proper practices, recipe monitoring, portioning, etc. 
  • Payroll and minor HR related duties 
  • BOH staff scheduling across the district 
  • Complete employee evaluations and weekly 1-on 1s 
  • Maintain standards and expectations around health and safety – Manage relationship with MLHU 
  • Oversee all ‘BOH’ aspects of health inspections 
  • Hiring and onboarding all BOH staff – Oversee training alongside your sous chef 
  • Enforce daily duties and station duties, following through to ensure completion 
  • Develop BOH systems, standards, expectations, and processes across the WFD. 
  • BOH repair & maintenance needs 
  • Manage BOH budget lines, including food, and labour 
  • BOH Uniforms standard 
  • Manage a team of District Junior Sous Chefs, line cooks, prep cooks and dishwashers. 
  • Support the GM in developing, planning, and executing new food & beverage outlet concepts. 
  • Oversees the day to day operations of all food-services across the WFD. 
  • Including daily/weekly prep, par levels, kitchen assignments, floor to ceiling cleanliness, outlet operations during service, ordering and inventory control. 
  • Develop, implement, and maintain standards, checklists, policies, and procedures. 
  • Responsible for financial results, driving business and increasing guest counts in outlets. 
  • Manage kitchen software systems including point-of-sale and inventory control software. 
  • Train, develop and mentor the skills and talents of all BOH staff members alongside F&B management team. 

 

Benefits of working at The Western Fair District: 

  • Competitive wages 
  • Food & beverage discounts 
  • Comprehensive benefits package for full-time staff 
  • Ongoing training and development 

Skills and Qualifications: 

  • Minimum 7 years experience working in kitchens. 
    • Kitchens with a focus on fresh, local, from-scratch cooking an asset. 
  • Minimum 3 years leadership management experience. 
  • Culinary-related diploma, cook’s trade certification, or equivalent training and experience are required. 
  • Proficient with spreadsheets, word processors and PC file systems. 
  • Excellent leadership skills. 
  • Willing to work all shifts, including some evenings and weekends (range of opens, mids and closing shifts) when needed. 
  • Experience using/managing inventory control software and POS software an asset. 

We thank all applicants for their interest; however, only those chosen for an interview will be acknowledged.

Western Fair District is an equal opportunity employer. We are committed to equity, value diversity, and welcome applicants from diverse backgrounds.

Western Fair District provides accommodations to job applicants with disabilities throughout the hiring process. If a job applicant requires an accommodation during the application process or through the selection process, human resources will work with the applicant to meet the job applicant’s accommodation needs.