Executive Chef, Forte Belanger - New Unit
Department: Forte Belanger 800440
Employment Type: Full Time
Location: Forte Belanger
Reporting To: colin john
Description
WHO WE'RE LOOKING FOR
At Continental, we are looking for a standout and exceptional Executive Chef - a creative culinary leader who embodies the highest professional standard, unwavering commitment to quality, and a passion for top-notch customer service. We are seeking a dynamic individual who thrives in collaborative settings, excels at relationship-building, and values open communication. If you are a hands-on leader who loves working within a polished, high performing team, we want to hear from you!
In terms of role specifics, we're looking for someone obsessed with leading creativity in menu development and culinary excellence. This role requires guiding the culinary team through daily preparation, execution, presentation, and client interactions to deliver the highest possible guest experience. Additionally, the Executive Chef must ensure seamless communication and cooperation by closely collaborating with all departments and partners. By embedding the company's core values into the culinary team's culture, the Executive Chef will foster a supportive and service-oriented environment, upholding the mission to "Delight Our Guests Every Meal, Every Day" and ensuring events are executed flawlessly while maintaining the highest industry standards.
WHO YOU ARE
As the Executive Chef, you will play a crucial role as a leader of our New Unit events culinary team. You are:

• A Central Contributor : Integral to driving the success of our culinary operations while embodying our core values and guiding principles.
• Growth-Oriented : Eager to develop within a dynamic and evolving forward-thinking team.
• Excellence-Driven : Committed to the highest standards of culinary excellence, leadership, and guest experience.
• Creative and Collaborative : Thrives in a creative and positive team-oriented environment.

WHAT YOU'LL DO
CORE FUNCTIONS:

• Company Culture & Leadership: This individual will lead by example, embodying the Company Core Values in all aspects of the role. Exhibits a management style that is respectful, engaging and compassionate. Develops strong relationships with support staff, driving event success through effective, positive leadership and teamwork.
• Menu Development: This individual will be expected to create innovative and trend-setting menu offerings Dishes will be expected to combine exceptional flavors and stunning visual presentation. Develop and document recipes, ensuring they align with company standards and operational systems.
• Collaboration & Communication: Ensure the client's vision is accurately understood and implemented. Facilitate clear and effective communication between the culinary team and other departments including Sales, FOH Managers, Operations, and Purchasing, Director of F&B, VP of Culinary Operations. Lead regular meetings with all key team players to review event execution and address any issues.
• Food Preparation: Utilize extensive culinary knowledge to oversee menu item development, preparation and execution and addressing logistical challenges effectively. This individual is expected to be a resource that provides answers to questions and appropriate solutions.
• Quality & Compliance: This individual will uphold first-class standards in food preparation and service, training the culinary team to meet these benchmarks. Develop, implement, and monitor SOPs for quality control, providing continuous feedback and coaching. Address and resolve any quality issues promptly, ensuring adherence to health codes and company standards. Maintain a safe working environment by adhering to company safety management and emergency response protocols.
• Event Execution: Facilitate and manage daily event execution. Ensure food is properly prepared, produced and served to the highest of standards. Maintain a flexible schedule based on business characteristics. Participate in event execution meetings as required. Support the sales team with menu and event needs, including menu development, logistics, and overall event design.

MANAGEMENT:

• Financial & Staffing Requirements: Oversee event budgets and ensure financial management aligns with organizational goals. Manage staff scheduling and labor, adapting strategies as needed. Collaborate with HR on staffing issues, including interviewing, hiring, and scheduling event staff for the New Unit. Develop and build the New Unit culinary team by creating organizational charts, recruiting, writing job descriptions, and handling disciplinary actions and terminations. Create and manage schedules for all New Unit culinary staff, including requests and monitoring staff levels to ensure adequate coverage. Work closely with the Events Staffing Strategist to enhance effectiveness and efficiency. Forecast and schedule training opportunities, attend staff meetings, and review events to ensure proper staffing and execution. Make informed labor management decisions to maintain budgetary constraints for labor and food costs.
• Training & Coaching: This individual will be directly responsible for the implementation of training for all Culinary Event Leads and on call culinary team members. Develop and complete all PIA (Performance Incentive Award) documents for managed individuals, this will directly align with yearly goals and company priorities.
• Promote a culture of continuous improvement, encouraging the team to consistently seek ways to enhance performance and guest experience.
• Performance Management: Conduct performance reviews, provide coaching, and ensure compliance with SOPs.
• Waste Management and Equipment Maintenance: Oversee and document waste in accordance with Standard Operating Procedures (SOPs). Collaborate with facilities management to ensure the proper maintenance and repair of kitchen equipment.

#CONALB
WHO WE'RE LOOKING FOR
DESIRED QUALITIES:

• Maintain positive attitude and willingness to work collaboratively across all levels of Management.
• Comfortably manage and maintain a large commissary
• Demonstrate flexibility by working various schedules, including mornings, evenings, and weekends
• Exhibit a readiness to undergo training from Executive Chefs, Culinary Director and other Executive Level Colleagues as needed
• Be open to receiving and incorporating feedback from colleagues at all levels
• Capable of lifting 50 lbs. and standing for extended periods of time
• Demonstrate proper knife-handling skills and possess extensive knowledge and experience in cooking
• Proficient in recipe conversion and measurement

EDUCATION, TRAINING & EXPERIENCE:

• Bachelor's in Culinary or Hospitality. Equivalent work experience in the industry acceptable.
• Minimum Three or more years culinary management experience required, large kitchen strongly preferred, including banquet and off premise catering.
• Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry (Paycom, Nowsta, Caterease experience preferred)
• Strong organizational skills
• Serve Safe/Allergen Certification required
• Proven track record of five or more consecutive years managing a team of up 20 culinarians/kitchen staff

WHAT YOU'LL ENJOY

• Best in Class Salary Range
• Growth opportunities
• Total Rewards Benefits Package with full medical benefits, parental leave and 401(k) match
• Generous paid time off and paid holidays
• A people-first environment where doing meaningful, fulfilling work is central and a rewarding team dynamic is essential