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Executive Kitchen Leader
3 months ago
The Executive Kitchen Leader will oversee the culinary operations in the absence of the Executive Chef, ensuring that all kitchen activities run smoothly and efficiently.
Key Responsibilities:- Guide and support the kitchen and dish department, maintaining high standards of culinary excellence.
- Foster the growth and development of Sous Chefs and kitchen staff, promoting a culture of passion and discipline.
- Guarantee uniformity in dish preparation, adhering to established recipes and quality standards.
- Monitor and manage daily food and labor expenses to optimize operational efficiency.
- Act as a mentor and coach, cultivating an environment conducive to professional growth and satisfaction.
- Assist in the design and execution of seasonal menus across all dining venues.
- Uphold and enforce kitchen policies, procedures, and service excellence.
- Ensure all workspaces, utensils, and equipment are maintained in a clean and orderly manner.
- Collaborate with the marketing team to enhance the visibility of dining outlets through social media initiatives.
- Engage in team training and development activities.
- Contribute to internal programs that promote the values of the organization.
- Fluency in both English and French.
- A minimum of 10 years of culinary experience in a high-volume setting.
- At least 3 years of experience in a Sous Chef role.
- Proficient in administrative tasks with knowledge of Excel and Word.
- Demonstrated leadership capabilities with a focus on staff development.
- Willingness to work evenings and weekends as required.
- Commitment to health, safety, hygiene, and sanitation standards.