Executive Chef
2 weeks ago
L'Abattoir Restaurant seeks a highly skilled and experienced Executive Chef to oversee our culinary operations.
Job Summary
- This is a permanent, full-time position that requires 40 hours of work per week.
- The estimated salary for this role is $70,000 - $90,000 per year, depending on experience and qualifications.
About the Role
- As an Executive Chef at L'Abattoir Restaurant, you will be responsible for maintaining high-quality food standards, managing kitchen staff, and supervising all culinary operations.
- You will also be in charge of planning menus, requisitioning food and supplies, arranging equipment purchases and repairs, and consulting with clients regarding special functions.
- In addition, you will be required to train staff in preparation, cooking, and handling of food, as well as supervise activities of sous-chefs, specialist chefs, chefs, and cooks.
Requirements and Qualifications
- Education: Secondary (high) school graduation certificate is required.
- Experience: At least 5 years of experience in a similar role is necessary.
- Skills and Qualifications:
- Maintaining records of food costs, consumption, sales, and inventory.
- Analyzing operating costs and other data.
- Demonstrating new cooking techniques and new equipment to cooking staff.
- Supervising activities of specialist chefs, chefs, cooks, and other kitchen workers.
- Creating new recipes.
- Instructing cooks in preparation, cooking, garnishing, and presentation of food.
- Preparing and cooking complete meals and specialty foods for events such as banquets.
- Supervising cooks and other kitchen staff.
- Preparing and cooking food on a regular basis or for special guests or functions.
- Preparing and cooking meals or specialty foods.
- Requisitioning food and kitchen supplies.
- Arranging for equipment purchases and repairs.
- Consulting with clients regarding weddings, banquets, and specialty functions.
- Planning menus and ensuring food meets quality standards.
- Preparing dishes for customers with food allergies or intolerances.
- Recruiting and hiring staff.
- Supervising activities of sous-chefs, specialist chefs, chefs, and cooks.
- Training staff in preparation, cooking, and handling of food.
Benefits
- Dental plan.
- Health care plan.
Contact Information
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