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

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

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

3. Ensures all kitchen equipment in good working order and properly maintained

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

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

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

7. Ensure appropriate levels of inventory and its utilization and rotation

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

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

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

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

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

13. Prepares monthly labour forecasts and food revenue forecasts

14. Ensures adherence to food safety regulations, hygiene and cleanliness

15. Performs other duties as assigned and directed by GM

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