National Executive Chef Chop & Shark Club - Job Details

Position Title:	National Executive Chef Chop & Shark Club
City:	Calgary
Location:	CALGARY HOME OFFICE
Close Date:	31/01/2013
Job ID:	2757
Position Reports to:	VP Internal Development
Why Chop:	Chop – created by people like you, for people like you. Chop is Canada's leading fine casual restaurant. We were founded on the promise of delivering great food and great experiences in a friendly, high energy atmosphere. At Chop, we don't hire staff; we hire people – people who share our love of life, and seize every chance to make the most of it. People who believe that a job shouldn't just be a place where you put in time, but rather a place where you love the time you spend. If this describes you, we'd love to hear from you.
Job Description:	Located in Calgary and reporting to the President and working very closely with the Vice President, Internal Development, we require an Executive Chef with the deepest of food passion, menu ownership and creativity to support both the Chop Steakhouse and Shark Club brands.
Role:	The successful Executive Chef will have an unparalleled passion for foods of all kinds, global flavours and methods of cooking. They are an experienced, creative, dynamic and hard working Chef who is full of fresh ideas and keen to take on all culinary development, all menu planning and food research, balanced with a focus on culinary operations. The Executive Chef will have proven success in premium casual, multi-unit, high volume kitchens and dining. The successful candidate will understand that our food development program is very collaborative and detailed. Our Executive Chef will recognize that goals set for food development come from multiple groups within our organization. The successful Executive Chef is a visionary leader who is always searching for the next best and newest trends in food and cooking. They are a culinary leader who is deeply committed to sharing their knowledge with our teams.
Duties:	Key Activities: • Share your passion for food and culinary arts with our teams • Menu development, spreadsheet menu costing and management of menu systems • Recipe writing for hundreds of cooks geographically dispersed throughout Canada • Project management of multiple programs and priorities • Multiple department communication and execution details for alignment of all food related activities. • Coordinate and implement food promotions, menu planning to maximize guest experience and sales growth • Coaching of Chefs on restaurant execution • Develop and maintain positive relationships with key suppliers, influencers and industry stakeholders through communication and support for operational teams and multi-unit Regional Managers • Senior member of the Strategy Panel for the company
Competencies:	Qualifications: • Red Seal or CCF Accreditation • Minimum of 10 years Kitchen, food development and proven culinary financial management, computer skills including but not limited to: Microsoft Excel, Outlook and Word. Proven strength and success with analytical costing work including: cost controls, spreadsheet analysis and recipe preparation. A high degree of comfort and proficiency utilizing business software in a professional environment • Proven strengths in project management • Knowledge of premium casual kitchen equipment, design and systems • Excellent understanding of and proven experience with sanitation, health and safety and systems that support same. • Exceptional work ethic, combined with highly detailed communication both written and verbal • Uses time productively, maximizes efficiency, and meets challenging work goals • Takes initiative and pursues opportunities aligned with a strong ability to multi-task • Strong communication skills, rapport skills and presentation skills • Willingness to travel throughout Canada and valid drivers license is required • A college or university business degree in culinary arts, or equivalent, business education background an asset