Head Chef

2 months ago

Lincoln, Canada Bench Brewing Company Full time

Reports to: Executive Chef
Department: Hospitality (Kitchen)
Location: Beamsville (Lincoln), ON

**Job Type**: Full Time

**About Bench Brewing**:
Located in the heart of Niagara’s wine country, our farmhouse brewery is located on the site of the historic Maple Grove Public School in Beamsville, Ontario. Our brewery is a place for our guests to relax, learn, and experience the craft of brewing beer.

The Bench Brewing Campus sits across eight beautiful acres and will feature a 50hL brewing system, a tap and tasting room, a beer garden, a ‘funk house’ for our wild ale and barrel fermentation program, and our very own hops field.

Our property was home to a beautiful catholic church built in 1938 that has been converted to the Fieldstone at Bench. It has an indoor seating capacity of 100 guests and during the warmer seasons the events lawn can seat up to 225 guests.

**The Role**:
Reporting to the Executive Chef, the Head Chef will be responsible for the supervision of daily operations at our Fieldstone event venue. Successfully completing administrative functions such as inventory, ordering, prep lists and menu planning. They will be a driver of culture and foster an environment of positivity and inclusiveness.

**Responsibilities**:
Food Program
- Cooking and running the line with precision and professionalism
- Play a key role in food production, including hands-on supervisory responsibilities with audit and critique of food being produced.
- Development of recipes and menu items
- Report on team feedback and execution of menu items during service
- Represent the company at tourism-focused, off-site and PR related functions.
- Ensure direct reports are trained and proficient in maintain specs on all dishes leaving the kitchen

Operational Efficiency
- Prepare ingredients and dishes to meet Bench’s best standards creating recipes and food specs for the menu
- Develop, recommend, cost, and implement new menus for all outlets based on brand standards, food trends, and regional tastes using strategic planning as it relates to supply, seasonality, and profitability.
- Establish control systems which will assure quality and consistency.
- Control labour and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the hospitality department
- Ordering, storage, monthly reconciliation, and outlet transfers for all inventory
- Conduct weekly/regular briefings with Chef de Parties & Sous Chefs to discuss timelines for food production, execute training, teaching, and demonstrating cooking techniques and in general, have regular and consistent communication with all team members.
- Procurement of raw materials for food production and stewarding, vendor negotiations, to obtain best quality ingredients at competitive price and within budget.
- Schedule kitchen and stewarding staff ensuring adequate coverage in compliance with demands and within budgeted norms.
- Monitor staffing levels daily and approve payroll
- Maintain concise computer records and complete post-service reports
- Maintain menu standards and margins through quality and portion control

Team Leadership
- Manage the culinary team by supporting and monitoring their growth and development.
- Conducting regular team meetings, performance management conversations, and skills auditing
- Provide one-on-one coaching and guidance sessions with team members as required.
- Recruitment, development, scheduling, and labour management for all kitchen staff
- Enforcing policies and procedures
- Foster a climate of cooperation and respect between co-workers
- Oversee, inspire, and instill positive culture amongst culinary team. Creating a culture that revolves around the experience and enjoyment of food and cooking
- Participate in training and onboarding of new employees
- Work closely with staff both within and across departments to ensure open communication and alignment on strategic plans
- Demonstrate high personal integrity, business ethics and takes every opportunity to promote the restaurant
- Maintain strong communication with front-of-house to optimize guest experience
- Respond to questions regarding ingredients and recipe methods from front-of-house

Facilities
- Ensure kitchen facilities are well maintained and clean, including fixtures, equipment, and work areas.
- Maintain a clean and orderly kitchen; Comply with nutritional and sanitation regulations and safety standards
- Other duties as required

**Qualifications**:

- 5+ years experience as a Head Chef in a full service, banquet/events kitchen
- Banquet/Events experience in high volume kitchens is a must
- Proficient in use of Microsoft Office, Outlook, Word and Excel, payroll and other attendance systems
- You have strong experience managing events, wedding, corporate business and the ability to prepare a large quantity of plates in short

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