Job List

Executive Chef

Requisition #GBH 214-2332587
Job LocationCanada-Ontario-Port Perry
Job StreamFood, Beverage & Banquets
Site LocationGreat Blue Heron Casino
Job TypePermanent, Full-Time
Number of Positions Open1
Posting Date30-Sep-2019
Expiry Date29-Nov-2019
Travel RequiredNot Required
Educational RequirementsTechnical Certificate
Languages RequiredEnglish
Job Description

Position Overview:

The Executive Chef is to oversee and direct all activity by kitchen staff ensuring quality, productivity, health and safety and company policies and procedures are adhered to at all times. The Executive Chef is also responsible for all supplies and food directly related to the food service areas of the casino. The Executive Chef is to ensure that all budgetary guidelines are met in regards to labour, food cost and operational costs directly related to the food service operations.


Primary Responsibilities:

  • Provide leadership to Sous Chefs in all designated F&B outlets at Great Blue Heron Casino
  • Ensure the Sous Chefs are providing ongoing training, supervision and motivation of all new and existing kitchen staff
  • Demonstrate professionalism both on and off duty along with professional appearance and demeanor
  • Provide assistance, supervision and training to all kitchen staff in the preparation of menu, buffet, cafeteria and catering items according to specifications and guest requests
  • Be directly responsible for sourcing, purchasing, quality control and inventory maintenance of all food products and disposables related to food service outlets
  • Oversee daily buffet and menu items to ensure ease of production, current inventory and guest comments with the assistance of the Sous Chefs
  • Ensure quality food preparation and promptness of food products
  • Be directly accountable for all food produced and/or served
  • Ensure Buffett Standard procedures manual, Kitchen recipe books, and standardized recipes are up to date and being used
  • Development, costing and execution of menus for high profile venue events
  • Direct and assist in the routine cleaning and sanitizing of production areas according to the established cleaning standards and schedules along with always maintaining at all times a clean, sanitary and safe work environment
  • Control waste and spoilage
  • Ensure all staff maintain proper hygiene, grooming and report to work in a clean uniform
  • Recruiting, interviewing and scheduling of staff to within budgeted labour hours while ensuring business needs are met
  • Champion Guest Service standards are being met through guest interaction and service recovery efforts
  • Ensure daily kitchen prep lists are completed
  • Review Kitchen SOP’s regularly and ensure updates are done in a timely manner
  • Ensure preventative maintenance is performed on all kitchen equipment
  • Ensure daily cleaning lists are completed
  • Review H&S concerns and comply with OHSA requirements in all areas under direct control
  • Other duties as required by the Food & Beverage Manager


  • Must have formal culinary training with 8 – 10 years of progressive culinary experience in a large kitchen, including 4 – 5 years of formal supervisory experience
  • Experience in a high volume multi-outlet environment
  • A commitment towards professional development including culinary and management training at a recognized training institute
  • WHMIS certified
  • Must have Red Seal Training Certificate
  • Must have recognized provincial training in safe food handling
  • Working knowledge of Optimum Control Hospitality Management system an asset
  • Working knowledge of Squirrel POS system as asset
  • Should have knowledge of Point of Sale (POS) and Inventory Management Systems

How to Apply:

Please email your resume to Teresa Owen, Manager HR at Please advise HR if you require assistance/accommodation during the interview process.