Head Chef

4 days ago

Toronto, Canada The Rec Room Full time

**Job Description**:
Do you have a passion for new and exciting nationwide business ventures? Would you love to be part of a team that’s expanding from coast to coast in Canada? Do you want to play a crucial role in changing the landscape of entertainment in Canada? Now that I have your attention and have peaked your interest - let’s tell you a bit about this revolutionary new concept called **_The Rec Room_**.

The concept features a wide range of entertainment options: a large attractions area featuring state of the art simulation games, redemption gaming for prizes, and a variety of recreational games including luxury bowling, billiards, shuffleboard and ping pong. There is an auditorium-style venue offering live entertainment - musical acts, bands and comedians - and also features a theatre-sized, high definition screen for catching the game or watching a wide range of other entertainment programming. The Rec Room offers an upscale casual dining environment, featuring an open kitchen and a contemporary menu offering everyone’s favourites, as well as an “eatertainment-style” concept in the games area. A large centre bar area with adjacent stage includes impressive digital displays and serves as the gathering spot for watching the big game or other major events. The Rec Room integrates a cutting-edge interactive technology platform that enhances all aspects of the entertainment experience.

Cineplex Entertainment, headquartered in Toronto, Ontario, is currently recruiting for the position of **Head Chef **reporting to the Assistant General Manager located at 255 Bremner Blvd, Toronto.

The Head Chef is responsible for delivering memorable food experiences for our guests by coordinating, supervising and directing all aspects of culinary operations, while maintaining high quality menu options and service levels. The Head Chef is expected to recruit, develop and schedule culinary staff, maintain appropriate inventory and supply levels, and ensure menu items are prepared in an efficient manner. The Head Chef is further required to ensure the safe and healthy preparation of meals and sanitation techniques at all times to avoid cross-contamination and the spoiling of food product.
- Understand and effectively follow all Rec Room values, policies and procedures.
- Protect and enhance the Rec Room brand.
- Practice and role model Company culture.
- Oversee all culinary operations and staff ensuring healthy and safe work practices.
- Comfortable speaking in front of a medium sized group articulating the food concepts at the Rec Room.
- Recruit, interview, train and coach culinary team and proactively plan for succession.
- Ensure all culinary employees are engaged by recognizing staff, resolving concerns and fairly managing employee performance.
- Understand and implement appropriate disciplinary action for performance and behavioural management.
- Schedule culinary staff in accordance with business demands and trends.
- Order inventory and culinary supplies, ensuring sufficient stock levels.
- Establish, implement and communicate menu recipe requirements.
- Ensure the safe storage and disposal of food and beverages.
- Ensure any food returned to the culinary team is accounted for and disposed of as waste.
- Maintain accurate log of food and beverage waste.
- Ensure that checklists and line checks are completed as directed by Company policy, and records are verified and archived.
- Ensure preparation and cooking stations are well stocked.
- Escalate and document any repairs or maintenance required for culinary appliances and equipment.
- Maintain a working knowledge of all statutory regulations affecting restaurant health and safety, and ensure that any safety hazards are identified and rectified.
- Ensure all proper sanitation and preparation practices and procedures are executed.
- Negotiate, contract and oversee all outside facility contractor functions.
- Negotiate, contract and oversee all outside repair and maintenance functions.
- Ensure inventory price and product availability issues are communicated as needed to the management team.
- Calculate figures for food and beverage inventory.
- Maintain inventory controls for proper levels, dating, rotation, requisitions, etc.
- Ensure all Player and departmental scheduling requests are addressed and communicated in a timely manner.
- Other duties assigned as required.

**Qualifications**:

- Post-Secondary diploma in Business Management, Culinary Arts or Hospitality considered an asset.
- Previous experience managing a large culinary team in a high volume, fast paced environment.
- Red Seal inter-provincial culinary certification considered an asset.
- Secondary School Diploma or GED required.
- 3-5 years' Management experience as a Chef in a high volume kitchen is preferred.
- Ability to supervise employees, including organizing, prioritizing, and scheduling work assignments.
- Smart Serve certification considered an asset.
- Demonstrated ability to l

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