Job Description

Role Summary

Reporting to the General Manager, the Chef is responsible for managing the entire food operation process for the restaurant and the areas in which food production and preparation takes place. This role is responsible to support the creation and maintenance of the brand promise and standards.  

Key Accountabilities

Works collaboratively with the GM, in the preparation of the Food & Beverage Operating & Capital Budgets

Ensures food preparation, food costs and service standards are consistently achieved and maintained

Ensures all kitchen equipment in good working order and properly maintained

Ensures all Kitchen staff are adequately trained and motivated; providing resources and coaching where needed

Works closely with the Front of the House team in regards to training of food and its service

Accurately completes Kitchen administration including, weekly inventory, daily line checks, payroll, and uniform issues

Ensure appropriate levels of inventory and its utilization and rotation

Effective staff scheduling, vacation planning and department productivity ensuring labour costs track to budget

Ensures a safe work environment is maintained at all times and that all staff are committed to working safely

Conducts regular departmental meetings, ensuring staff are informed about department goal, upcoming events, standards and policies are known

Conducts performance reviews in a timely fashion, using the systems and templates provided

Interacts with guests to support the brand experience and build the brand

Prepares monthly labour forecasts and food revenue forecasts

Ensures adherence to food safety regulations, hygiene and cleanliness

Performs other duties as assigned and directed by GM

Responsibilities & Qualifications

Required Education & Experience

Minimum five (5) years’ experience as a chef in a brand restaurant 

Red Seal and Inter-Provincial Trade qualifications preferred

 
Required Knowledge, Skills & Abilities

Demonstrated comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation

Creative Chef with menu development experience and a love of quality seasonal ingredients

Demonstrated commitment to continually increasing knowledge and skills to offer exceptional experiences to our guests

Self-motivated with excellent organizational skills

Ability to work in a fast paced, multi-tasked, multi-functional team environment

Knowledge of Google Apps or Microsoft office suite of applications (Word, Excel) and point of sale systems

Hands-on, lead by example style

Excellent presentation and communication skills

Salary/Wage

65000-72000

Apply Now