Head Chef

**Copper Beach Bar + Kitchen - Head Chef Job Advert**:
Copper Beach Bar + Kitchen is currently hiring an experienced Head Chef for our cozy pub that offers a warm atmosphere in the heart of Britannia Beach If you are looking for a fun working environment with awesome customers and teammates then this may be the perfect role for you

Located at 101 Main St in the beautiful Britannia Beach community, this is a new and exciting development due to open in June 2024 which pays homage to the Britannia Copper Mine.

Are you a Head Chef with experience in setting up a new business? Would you thrive in being part of a fast-paced, expanding hospitality group? Are you knowledgeable in putting a new team together, menu planning, ordering inventory and managing food costs? If so, this could be the role for you.

Due to continued expansion, IRL Group is looking for a motivated, energetic and career-minded Head Chef to oversee the kitchen and catering operations of our new location in Britannia Beach. The Head Chef will supervise the kitchen staff, participate in the training and development of staff and provide performance management processes. The Head Chef will manage the kitchen in compliance with all health and safety regulations by always ensuring adherence to sanitary and safe food handling guidelines. The Head Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests.

**Duties include but are not limited to**:

- Responsible for the complete kitchen operation within Copper Beach Bar + Kitchen
- Coach and provide leadership to all kitchen staff, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of IRL Group Ltd.
- Ensure consistent food preparation and the highest caliber of food presentation.
- Recruit, train and develop all kitchen employees.
- Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas.
- Provide input for menus - creating, developing, and recommending recipes for the use of other staff.
- Purchase food and related culinary equipment and supplies.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients' satisfaction.
- Manage employee performance through training, coaching, or corrective action as required, excluding termination of employees.
- Organize and chair appropriate meetings for kitchen staff.
- Direct leadership, coaching, and discipline of the Sous Chef(s).
- Completion and compliance of the IRL Group policies and procedures.
- Complete and submit to the Maintenance Manager a copy of any Maintenance Request Forms to have required equipment repaired or serviced.
- Ensure that the delegation of tasks and food production is organized through the use of prep sheets from the Sous Chef(s) for the use of all staff.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the IRL Group standards and delegate these tasks.
- Attend designated meetings, events, menu and wine tasting and additional meetings.
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.

**Why work with us?**
- Brand new fitted-out kitchen with top-of-line equipment
- Competitive compensation package including tips
- 3 weeks of vacation
- Company Phone and Laptop allowance
- Extended Health, Dental and Vision benefits
- New subsidized apartment overlooking Howe Sound (optional)
- Store discounts at multiple other locations
- Company-wide employee appreciation events
- Career advancement opportunities
- Be part of one of Canada’s fastest growing companies

**Qualifications and Certifications**
- High School Diploma or equivalent required.
- Culinary Education Trade Papers, Red Seal or equivalent required.
- Minimum of 2-3 years experience as Head Chef.
- Experience in setting up a new business/ kitchen.
- Experience in building up a new team.
- Strong knowledge of menu planning, ordering and managing food costs.
- Certifications as required to comply with provincial regulations.
- Food Safe Level 2
- Strong decision-making and problem-solving skills.
- Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Strong leadership skills.
- Ability to effectively manage labor productivity.
- Strongly demonstrated creativity in all areas relating to food.
- Excellent communication and interpersonal skills.
- Self-motivated, with a positive attitude and a consistent display of professionalism.
- Innovative, detail-oriented, and quality-conscious.
- Abi