Job Description

Position:             Executive Chef, Abbotsford Centre

Department:        Hospitality

Reports to:             Director, Food & Beverage

POSITION SUMMARY:

The Executive Chef will be responsible for leading the culinary operations of the entire Abbotsford Centre and for all food produced at this arena. The scope includes one level of concourse of Quick Service (QS) concession, 22 private suites, 15 VIP loge style seating areas, and specialized meals for the AHL hockey teams, concert talent and support staff. The incumbent is also responsible for ensuring that exceptional hospitality is provided, and that food quality, food safe, and operational standards are always maintained.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

(Other duties may be assigned as required)

Responsible for the overall management of culinary operations including all full-time and part-time culinary staff
Responsible for a robust array of F&B Services from Concessions, Suites, VIP Loges, Banquets and specialized meals for hockey teams and event talent.
Responsible for procuring all food and packaging items, load in, and storage, and hitting budgeted food and labour costs
Ensure food is served with strict adherence to food safe practices
Responsible for the hiring and training of all culinary team members
Participate in the menu planning and development and planning for food and beverage for the arena
Accurately forecast food production for each menu item to balance between fan experience and reduced waste
Responsible for month end inventory counts, values, and any variances
Engage with arena guests and team members to ensure exceptional hospitality is always received
Maintain sanitation standards throughout the kitchens to comply with Provincial regulations
Oversee inventory of food product and coordinates product ordering and receiving within corporate specifications
Support the mentorship and development of all culinary team members daily
Partner with other Hospitality and Rogers Arena Leadership to ensure a successful operation

Responsibilities & Qualifications

REQUIRED EXPERIENCE AND QUALIFICATIONS:

Minimum 5 years’ experience as a leader of multi-unit kitchens and/or complex, high volume kitchen operations
Red Seal certification or a degree in the Culinary Arts or an equivalent combination of education and experience
Impeccable creative culinary abilities
An inspiring leader who has proven skills rallying a team to achieve its highest potential, and then driving it to the next level.
Highly committed to a high level of quality
Skilled at developing and creating dining experiences that drive customer satisfaction and loyalty
Solid organizational skills with the ability to handle multiple projects at one time
Excellent written and verbal communication skills
Displays a positive attitude, maintains enthusiasm, and celebrates success
Computer literate in systems related to the department
The flexibility to work evenings, weekends, and holidays as required

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