Head Chef

Chef

Overview

The Chef at Mono Cliffs Inn should be the primary source for inspirational leadership and passion for culinary excellence. Driving the business forward while overseeing a wide range of daily activities ranging from day-to-day kitchen operations to menu creation, the Chef is ultimately responsible for leading the culinary program towards financial success while upholding Mono Cliffs Inn’s brand image and values.

The Chef is also responsible for ensuring that the business consistently delivers high-quality food products, as well as leading the Mono Cliffs Inn vision for exceptional guest experience. The Chef must set the exemplary standard of execution for their staff by role modelling the expectations set for them by the brand model.

**Chef Key Roles**:
Be enthusiastic, energetic and demonstrate a genuine positive demeanor throughout the shift while motivating and leading the team
Ensure every guest receives the Mono Cliffs Inn food experience and leaves eager to return
Manage and oversee the culinary operations through action with presence on the cooking line through the service periods
Culinary execution and training with focus on exemplary culinary standards from top down
Core and feature menu creation and presentation with full development of recipe methods and costing
People progression and development training
Works with management to ensure a working environment that is both inclusive and collaborative with team members at levels promoting a culture of development from within
Inventory management conducted through weekly food inventory and cost reporting

**Competencies**:
**Proactive Planning**: manage and maintain appropriate inventory levels for food and operational supplies.

**Genuine Passion**: real desire to make other people’s dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive.

**Time Management**: effectively manages time to achieve business goals while satisfying the guest service needs.

**Communication**: Provides clean, open, and consistent communication with the management and staff. Actively listens and receives feedback.

**Problem solving**: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected.

**Consistency**: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests.

**Business awareness**: Knows how to read a P&L and understands what contributes to each section. Understands how to impact the costs and manage expenses.

**Chef Detailed Responsibilities**:
**Daily**:
Presence on the cooking line during service periods while supporting staff in the area required
Conduct daily shift briefing with culinary team, updates on product, inventory, projected shift sales and upcoming events and promotions
Participate in FOH shift briefing providing education on menu items and product details
Responsible for all aspects of the BOH day to day set up, and shift management
Contact with hourly staff members to assess and positively impact morale and culture while also assessing skill and operational effectiveness
Ensures 100% adherence to recipes during execution of all products served
Manages food quality, portion control and plate presentation through consistent coaching and development of hourly staff during shift
Executes events and promotions to an exemplary level
Daily review of sales and labour; actuals vs projections and appropriate proactive response to required adjustments
Ensures BOH is compliant with all safe food handling, health & safety and WHMIS requirements
Involved with all serious disciplinary action affecting Mono Cliffs Inn culinary staff
Supplier relations, orders, and daily invoicing
Liaison between management and culinary department hourly staff

**Weekly**:
Operations review meetings with Food and Beverage management team: Sales, inventory, people, guests and events
Conducts performance adjustment meeting with ‘under-performing’ staff
Manages inventories, completes weekly inventory counts, inventory orders and production schedules
Reports weekly costs and variances, action plans areas of concern, loss or waste.
Reports weekly inventories and action plans to Mono Cliffs Inn senior management
Produces BOH schedules and adheres to budget and sales forecasts
Reports BOH labour actual vs projection with detailed execution commentary

**Monthly**:
Manages staff inventory; ensures that the culinary team has the number and quality staff and management required for the business
Responsible for recruitment and final selection of new culinary staff, development, and training plan
Reports monthly sales to projections, overall Cost of Goods (COGS) vs budget
Reviews statements from vendors to ensure accuracy; follow up on invoicing errors and/or credits
Direct communication with vendors on product pricing, availability, and contract