Chef de Cuisine

3 weeks ago

Halifax, Canada Drift Full time

Company Description

Owning a strong connection to place, Drift is an ode to Nova Scotia’s land, people and history. Located on the main level of the newly built five-star Muir Hotel, Drift’s salon, bar and promenade offers an environment that evokes a one-of-a-kind sense of place, along with almost-surreal harbourfront views within a simple, modern and stylish setting. Serving breakfast, lunch and dinner daily, as well as weekend brunch, Drift’s menus represent a modern interpretation of Atlantic Canadian classics. Drift’s chefs maintain close relationships with Nova Scotia purveyors, and source the finest products across the East Coast-from fennel to fiddleheads. Chefs take a clean, contemporary approach to plating, while ensuring each dish still feels approachable and not too fussy.

**Job Description**:
The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. He/she oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.
- Communicates the restaurant’s vision to all team members and leads by example. Reinforces values daily and inspires the team with his/her exciting vision for the restaurant’s future.
- Consistently monitors kitchen operations and cleanliness
- Builds and maintains relationships with team members and front of house management alike
- Follows proper ordering, inventory and receiving procedures
- Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
- Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
- Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
- Uses conflict/resolution and problem solving skills

**Qualifications**:

- A minimum of five years of culinary leadership experience in a similar restaurant environment
- Post secondary education in Culinary Arts Management or similar
- Red Seal, Certified Chef de Cuisine designation Certification desirable
- Serve Safe Certification
- Strong business acumen
- Efficiency using Microsoft Word, Excel, and Outlook
- Self-starter, flexible and ability to multi-task in a fast paced environment
- Must possess excellent verbal and written communication skills
- Human resources management skills such as: recruitment, selection, training, performance management
- Strong leadership skills
- Time management skills

Additional Information

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