Executive Chef

6 days ago

Edmonton, Canada The Butternut Tree Full time

**Job description**
- We are looking for an Executive Chef to join our team who has a genuine interest to grow with the restaurant and continue the exploration of Canadian Cuisine._

Executive Chef running kitchen in full; team, hiring, firing, training, menu, events, ordering, schedules,cleaning, standards, restaurant development and future planning
- Kitchen is in a fully hired state with all roles filled with the exception of Executive Chef - Very strong group of cooks currently
- This role of Executive Chef is a full-time position with an expectation of 44 hours weekly average; this can vary depending on the week's requirements from 40-50 hours weekly
- We are currently open Wednesday through Saturday for dinner, but will be adding Tuesday

Dinners at the beginning of June
- We host about 40-70 events (buy outs) per year, which weddings include about 30-40 of those. These land on the occasional Sunday and this would also be a required work day. These are all scheduled and planned typically 6 months to 2 years in advance
- Brunch is run by a separate team but it is ultimately the responsibility of its accomplishments and success on the Executive Chef of the restaurant
- Fully capable of executing Events/Weddings; these are all pre-planned with dishes chosen from a set group of dish options. These run either pre-set menus or an order night of style with a limited selection; our typical event is 45-55 guests but does range throughout the year from 25-75 guests.
- The Executive Chef role is a Salary based position that varies in value but conversations start at $50,000.00 yearly; this is additionally a tipped position as there is a high involvement requirement of management with events we host; with management typically getting $10,000-$12,500 annually in tips.
- This position comes with 1-week paid holidays in the first year and 2 weeks paid holidays after the first year of employment
- Menu - A period of integration and understanding of concept for a fluidity of menu control but ultimately a full control of A la Carte and Tasting Menu development with the confirmation of Menu concept from Scott Downey. The only real requirements are its in theme of the Exploration of Canadian Cuisine (we have removed our hard line on products that are not Canadian and now include a melting pot of ingredients, preparations and flavor's); as well as, following a general guide of what has worked well for us and not well for us in menu offerings such as tasting menu length and protein balance for a la carte
- The expectation that a Chef can come in and begin to take over the operation and running of the establishment in a prompt and professional manner with appropriate guidance to acclimate
- An investment in longevity with the team; we very much invest in our team and want this in return; we are proud to have a low turnover in many roles as we strive to create a healthy work-life balance environment
- This role comes with the emphasis of always working together cohesively with the team as a whole, training the next generation of chefs and young professionals, a culinary development and place for creativity to grow and most importantly a curation of an environment that all feel welcome, safe and free to be who they are so that all staff and come to work and enjoy themselves.

Pay: From $50,000.00 per year

Schedule:

- 10 hour shift
- 8 hour shift
- Day shift
- Every Weekend
- Night shift

Supplemental pay types:

- Tips

**Experience**:

- cooking: 4 years (preferred)

Work Location: In person

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