Chef de Cuisine

1 month ago

North York, Canada The Mule (York) Full time

_**What’s An “Other Bird”?**_

The Other Bird is a hospitality family that includes _The Mule & Rapscallion & Co._(Hamilton, ON), _Burro _(Burlington, ON), _The Mule_ (Cambridge) and _The Mule_ (Port Dover).

We are a young, growing, and fun-loving company that believes in providing amazing culinary and service experiences. We are excited to be expanding **The Mule** to a new location in the **York University **community in the near future
- **The Basic Gist**:_

The Chef de Cuisine effectively oversees all Back-of-House operations while reporting to the General Manager. This role involves all aspects of BOH management including site management, people management, ordering, food safety, training, ensuring product quality, and menu creation. _**Must love tacos.**_
- **The Job**:_

**Operations (or The Day-To-Day Stuff)**:

- _Be the Boss:_ Be the leader of all back-of-house operations, and oversee all day-to-day processes including, scheduling, ordering, inventory, staff management, training & development, and general supervision.
- _Keep Things Yummy: _Develop, update & execute the menu & food program with considerations of The Other Bird’s Executive Chef & Culinary Director.
- _Follow the Rules:_ Ensure compliance with all legal regulations, including Ontario Employment Standards Act (ESA) & Occupational Health & Safety Act (OSHA)
- _Stay In Touch:_ Maintain constant communication with the General Manager to ensure every aspect of The Mule's BOH operations is operating optimally.
- _Mind the Flock:_ Actively develop Sous Chef(s) & Line Cooks on a daily basis, and lead all BOH staff hiring, reviews, and disciplinary actions.
- _Lead the Flock: _Work in any BOH position as needed, and guide all staff in improving their working practices by leading by example.
- _Keep People Healthy:_ Ensure safe food-handling practices are followed and reinforced at all times, and ensure kitchen cleanliness is a major priority for all staff.
- _Stock the Fridge:_ Oversee all BOH ordering & deliveries to ensure accuracy & efficiency.
- _Keep Things Running:_ Monitor the general up-keep of The Mule's kitchen & its resources, and assess and address all maintenance issues or repairs as needed.
- _Meet the People: _Attend meetings, including Other Bird manager meetings, restaurant manager meetings, and general staff meetings
- _Work with the Family:_ Be familiar with the management staff of all Other Bird outlets, and collaborate on staffing, events, and overall communication.
- **Business Management (or The Numbers)**:_
- _Crunch the Numbers: _Maintain a comprehensive understanding of the BOH operations from a financial perspective, and be confident in reporting financial numbers to the General Manager.
- _Crunch the Numbers (again):_ Review numbers to ensure that the annual BOH goals are met.
- _Even More Number Crunching: _Communicate with the Other Bird bookkeepers and HR team to facilitate payroll and fiscal administration.
- **How Much Work & When**:_
- 40 hours per week
- Must be able to balance weekly schedule based on business needs.
- Must be able to adjust hours for administrative, social, or other needs outside normal business hours.
- We don’t want you to over-work, and we don’t want you to under-work. We just expect you to manage your time.
- **In Exchange For Work, We Will Give You**:_
- Salary, based on experience
- Health & Dental Benefits
- Paid Vacation Time
- The famous (and awesome) Other Bird staff perks
- **Your Bosses Are**:_
- The Mule's General Manager
- **Ideally, You Have Experience / Education**:_
- 7+ years of working experience in the hospitality industry, specifically working in restaurant kitchens is required.
- 3+ years of Chef / BOH management experience in the hospitality industry is required.
- Corporate training and experience will be an asset.
- Post-secondary education in Culinary Arts and/or Hospitality Management will be an asset.
- Red Seal Certification will be an asset.
- **How to Apply**:_

We look forward to hearing from you

**Job Types**: Full-time, Permanent

Pay: $60,000.00-$70,000.00 per year

**Benefits**:

- Company events
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Paid time off

Schedule:

- Holidays
- Monday to Friday
- Weekends as needed

**Experience**:

- restaurant kitchen working: 7 years (preferred)
- restaurant Chef / BOH management: 3 years (preferred)

Licence/Certification:

- Ontario Food Handler's Certification (preferred)
- First Aid + CPR Training (preferred)

Work Location: In person

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