Head Chef

General Manager

Summary

The Head Chef will coach, train and supervise associates in the kitchen to prepare, cook and present food according to standard recipes. They will develop signature menus and signature dishes as required while ensuring excellent food quality and presentation of all food to our customers. The Head Chef will lead with passion and by example while effectively communicating and connecting with team members and guests alike.

Core Competencies

• Coaching and Mentoring
• Leadership
• Communication

Job Duties

• Effectively communicate and connect with team members and guests alike
• Maintain food quality standards - including consistency and presentation
• Train and develop team members
• Lead with passion and by example
• Manage production in main kitchens
• Maintain all menus and recipes used in the restaurant
• Maintain a high level of cleanliness in the kitchen facilities.
• Oversee the daily cleaning of the pantry, cooking line, prep kitchen, dish area.
• Investigate and resolve customer complaints
• Ensure the organization and rotating all food stock, and keeping track of inventory.
• Regularly check for freshness and quality.

Requirements

• Minimum of 3 years of Kitchen Management/ Head Chef experience
• Expertise in food product, presentation, quality and preparation
• Menu concept and design experience
• A degree in Culinary Arts is required
• Ability to review and communicate health and safety standards
• Ability to review and communicate operating and procedures manual
• Ensure maintenance standards are adhered too
• Ability to maintain food costs in accordance with budget
• Ability to maintain labour costs in accordance with budget
• Strong management skills in a multicultural and dynamic environment
• Very strong communication, problem solving, decision making, and interpersonal skills
• Superior customer service, teambuilding, and conflict resolution skills
• Ability to read, write, and speak English clearly and distinctly
• Must have Food Safe Certification, ProServe Certification
• Menu costing and menu engineering experience is required
• Must be a able to work varied shifts which would include weekends and holidays
• Must be physically fit and able to handle a physical work load
• Staff evaluations
• Implement training programs

Work Conditions

• Must be able to lift a maximum of 25-50 lbs. using proper lifting techniques
• Must be able to stand for prolonged time periods
• Operate hot cooking equipment
• Must be able to bend to reach shelves
• Must be able to carry out light cleaning duties
• Must be available to work all shifts including evenings, weekends and holidays
• Must be able to work in a fast-paced working environment
• Manual dexterity, preparing vegetables, meat and other food items