Head Chef

4 months ago

Fergus, Canada Breadalbane Inn Full time

The Perfect Guest Experience is exceeding our guest expectations. Our people are what bring a dining experience to life for our Guests. The creation of our menu items, a warm welcome and service that makes a genuine connection is what has made The Breadalbane Inn such an iconic part of the Elora/Fergus area.

The Breadalbane Inn is built in a 1860 Scottish Stone building and was built by the founders of Fergus. It is a full service restaurant and bar providing an upscale, cool and casual atmosphere. We are a favourite social destination with residents and tourists.

Overview of the role: As a Chef of the Breadalbane Inn you will own the culinary program. You drive food quality, run a profitable business, maintain a clean, physical plant, inspire and maintain high team morale and a standard of 100% Guest satisfaction. You are responsible for building your team, coaching for success, and developing your line cooks into future leaders. You are fully accountable for all systems, people and standards within the restaurant. You also consider yourself a "Foodie" - proud to execute existing items, and passionate about bringing new and inspired food created by the culinary team.

Major Responsibilities
- Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards.
- Meet or exceed established food quality and plating specifications.
- Menu development and improving execution of systems and standards.
- Leading the kitchen staff, including recruitment, training and development, succession planning and performance evaluations.
- Co-ordination of labour cost controls and monitoring of cost budgets.
- Food cost controls and monitoring of food costs relative to budgets.
- Purchasing and inventory controls.
- Co-ordination of catering activities for events and special functions as required.
- Support divisional business and objectives

Knowledge And Skill Qualifications
- Planning and analytical skills with the ability to prioritize and multi-task in a fast
- paced environment
- Self-motivated, team leader with organizational skills
- Good comprehension of the English language, both written and verbal
- Diploma in Culinary Management and /or Chef accreditation
- Minimum of 3-5 years of operational experience in a high volume kitchen
- Strong knowledge of HACCP and food safety standards
- Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect, and lots of fun

**Salary**: $90,000.00-$110,000.00 per year

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- On-site parking
- Paid time off
- Vision care

Schedule:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Holidays
- Night shift
- Weekend availability

Supplemental pay types:

- Tips

Work Location: In person

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