Boh - Executive Chef

3 months ago

Barrie, Canada The Kenzington Group Full time

**Now Hiring - BOH Line Cook/Prep Cook / Management positions**

For over 16 years, The Kenzington Group has raised the bar in Simcoe County. Our brands are well regarded for excellent food, friendly customer service, and a welcoming and fun atmosphere for both our valued guests and employees. TKG is a growing locally owned company currently with 4 locations.

A Kenzington Group team member is committed to achieving results, welcoming challenge, willing to do the right thing even when no one is looking, does every task to the best of their ability, has a desire for personal and professional growth, identifies with our hospitable approach to all business matters and creates opportunities for themselves and the organization.

**Job Summary**:
The Executive Chef, is someone who is in charge of all of the BOH Operations for the restaurant group. Their duties include creating and developing a menu, managing kitchen staff members, and helping prepare the meals served in the establishment. The Executive Chef is an integral part of the restaurant. Your goal is to run high quality restaurants that meet our exact specifications. Our team prides itself on being able to feed our communities Through our food, we ensure we are always making new friends and raising our existing guest’s expectations.

You will be responsible for the execution at our locations. From portion control and minimizing waste to maintain costs. Ensuring dishes are prepared in a professional and timely manner to ensure guest satisfaction. Maintaining clean work areas including all equipment, tables and shelves. Perform any additional tasks as required.

**Essential Duties and Responsibilities**:
(Other duties may be assigned as required)
- Developing a culinary plan to ensure quality satisfaction with both long
- and short-term goals
- Enhancing food quality by creating standards for other kitchen staff members
- Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
- Assisting with the creation of seasonal, monthly, or annual menus
- Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
- Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
- Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
- Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded

**Required Experience & Qualifications**:

- At least two years of experience in a restaurant management
- Excellent understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in executing assigned tasks; familiar with best industry practices
- Excellent English communication skills, both verbal and written
- Organized and able to work under pressure in a fast-paced and quickly changing environment
- Ability to demonstrate sensitivity, objectivity, confidentiality, and good judgement when handling issues
- Ability to multi-task and handle multiple projects; strong attention to detail

**Job Types**: Full-time, Permanent

**Salary**: From $60,000.00 per year

Flexible Language Requirement:

- French not required

Schedule:

- 10 hour shift
- 12 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Night shift

Supplemental pay types:

- Bonus pay
- Overtime pay
- Tips

Work Location: In person

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