Job Description

The Head Chef is responsible for all aspects of running and maintaining the kitchen and all the staff it employs. The reputation of Truffle Pigs rests primarily on its food, and as such the Head Chef is critical to the success of the business.
The expectation of the Head Chef is to create seasonal menus within food costing and labour guidelines and to execute the production of the menus to the highest standards. The Head Chef is expected to demonstrate strong leadership, and maintain a consistent and team oriented work atmosphere in the kitchen.

Must be ready for the challenges of a very seasonal business. Truffle Pigs is open year round with an extremely busy summer season and a slower winter fall season.

Responsibilities & Qualifications

Key Roles

The Head Chef is directly responsible for the creation of all food menus required for services, including the Pigpen outlet, as determined by the Owner and to source quality ingredients for each menu.
The Head Chef is responsible for interviewing and hiring all kitchen staff and to ensure that all staff are capable of maintaining Truffle Pigs standards. The Head Chef shall ensure, either directly or with the assistance of other managers, that pertinent job positions necessary for the ongoing staff requirements are posted in the appropriate manner. The Head Chef is responsible for communicating any staff housing requirements with the Housing Manager.
The Head Chef is responsible for creating a staffing schedule that reflects the needs of the kitchen and ensures senior oversight is on property for the majority of all service periods.
The Head Chef shall, as necessary, enact all disciplinary measures with kitchen staff to maintain standards and team effort.
The Head Chef shall complete staff evaluations with all kitchen staff at the regular intervals and make any necessary adjustments to the staffs performance.
The Head Chef shall ensure that all food safety standards are maintained throughout the property, and shall retain a current Level 1 and Level 2 FoodSafe BC certificate.
The Head Chef is responsible for the cost of running the kitchen being within percentages established by the Owner, and shall prepare on a monthly basis a food inventory and labour cost report to the Owner.
The Head Chef shall work with the Front of House Manager to create complimentary pairing of food and beverage service, and to ensure that all Front of House staff are fluent in all menu items and food preparation.

We expect a minimum of 4 years working in a commercial kitchen. Management experience is a bonus.

Salary/Wage

31-35

Job Application Process

Apply in person or by sending your application via email. Must provide references.

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