Head Chef - National on 17th

POSITION SUMMARY

The Head Chefcontributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

COMPENSATION

• $60,000.00 annual salary
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package
• 3 weeks’ vacation
• Cell Phone Allowance
• Duty meals
• Professional development financial support
• Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

Lead

• Oversee all aspects of food production, including involvement in menu planning and costing.
• Provide training, coaching, mentorship, motivation and direction to all back of house staff, continually striving to develop and upskill staff in all areas of culinary and leadership skills.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Always maintain composure and professionalism, ensuring back of house staff are supported and prepared for peak hours.
• Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.

Execute

• Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Ensure that the kitchen area and equipment is always maintained at the highest level of cleanliness.
• Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.

Communicate

• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Maintain ongoing communication and provide input to Culinary Director for menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality.
• Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
• Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
• Execute ad-hoc administrative and operational duties are required.

WHAT YOU HAVE

• 3+ years’ experience with demonstrated success in a comparable role.
• Previous experience with operating large events is an asset.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong communication skills in English with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Food Safe Certification is required but can be obtained within 30 days of joining.
• Ability to stand for extended periods of time and lift 50lbs.
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with others.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.

WHO YOU ARE

• Has a passion for hospitality and creativity.
• Communicates at a high-level both written and verbally.
• Well organized with a strong attention to detail and exceptional time management.
• Takes ownership of duties, shows initiative and is proactive.
• Ability to strategize with a strong focus on goal-driven priorities.
• Leads by example with a positive attitude, has great personal hygiene, and a welcoming demeanor.
• Possesses good judgment and problem-solving mindset.
• Flexible, willing to work a variety of hours, including days, evenings as well as weekends and holidays, based on the business needs.
• Tactful, uses discretion, and keeps confidential information secure.