Head Chef

3 days ago

Toronto, Canada Union Social Eatery Full time

NOW HIRING - HEAD CHEF

The Union Social Eatery is a premium casual eatery known for its well crafted menus and cocktails, an extensive beer and wine selection and the kind of place where comfort rules, and your table is your own little escape. It’s a place where you can be yourself, relax, laugh with friends and enjoy great food. It’s common dining, done uncommonly well.

We are currently seeking our next Head Chef to join our superstar team.

What we expect from you:

- Buy-in to creating a one of a kind hospitality company, and a unique dining experience for our guests
- Hire, train and inspire our team members to simply be the best.
- Coach and lead team members and ensure they get the proper training to do their jobs and excel.
- Learn to manage the business and set and exceed your goals towards the next level of your career
- Manage the day-to-day aspects of the job while participating in team and business development opportunities.

What you should expect from us:

- Be part of a winning team, that is growing and has aspirations for much, much more.
- Be treated as a person and not a box on a corporate org chart.
- Work in a company where you will be given responsibility and accountability to have an impact.
- Training from people who have a solid foundation in the restaurant and hospitality landscape.

What are we looking for:

- Previous experience as a restaurant Head Chef or Kitchen Manager
- A team player that thrives in a fast-paced and highly energetic environment, and works well under pressure. Hermits need not apply
- A spirit of fun and positive attitude
- Excellent communication skills
- A true desire to want to help other people.
- Strong organizational skills. Great with multi-tasking and prioritizing their time.
- Proficient in using computers (for things like Excel, Word; not Clash of Clans)

**WHERE**: We have 5 restaurants in the GTA and looking for Head Chefs that can help us potentially open up our next Union Social location.

For those not excited by this point of the post, here’s some more detail about the job:
**Duties & Responsibilities**:

- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
- Fill in where needed to ensure guest service standards and efficient operations.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
- Schedule labour as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labour cost objectives are met.
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Check and maintain proper food holding and refrigeration temperature control points.

**Qualifications**:

- A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- At least 1 Year experience in a similar capacity as Head Chef or Kitchen Manager. Preference is for someone who has worked with a similar style menu in Premium Casual Dining.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).

**Salary**: $60,000.00-$70,000.00 per year

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- Paid time off
- Vision care

Flexible Language Requirement:

- French not required

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