Executive Chef

3 days ago

Toronto, Ontario, Canada Renard International Hospitality Search Consultants Full time

Job Summary:

We are seeking an experienced and skilled Executive Chef to lead our multicultural kitchen brigade and management team at a prestigious Fine Dining Restaurant in the Caribbean. As a key member of our culinary team, you will be responsible for delivering exceptional dining experiences to our guests from around the world.

Key Responsibilities:

  • Culinary Leadership: Develop and implement innovative menu concepts, ensuring a culinary wow factor for our guests.
  • Menu Planning and Execution: Prepare and execute menu items, including desserts, to meet the highest standards of quality and presentation.
  • Expedition and Line Management: Expedite, execute, and assist on the line during service, ensuring seamless execution and exceptional guest experiences.
  • Sanitation and Safety: Maintain proper sanitation and safety standards, upholding the highest standards of food safety and hygiene.
  • Training and Development: Implement ongoing training and teaching of the kitchen brigade, promoting growth and development within the team.
  • Inventory Management: Maintain accurate inventory of items, focusing on budgeting, cost analysis, and planning to optimize kitchen operations.
  • Team Management: Lead and manage a small kitchen team, fostering a positive and inclusive work environment that encourages growth and diversity.

Mandatory Requirements:

  • Culinary Expertise: Possess in-depth knowledge of current restaurant culinary trends in seafood and international cuisine.
  • Industry Experience: Have hands-on experience in major city trend-setting restaurants, with a minimum of 3 years of experience working as a Head Chef in a quality trend-setting restaurant.
  • Culinary Education: Hold a post-secondary degree in Culinary Arts or equivalent industry experience.
  • Menu Planning and Costing: Demonstrate a solid understanding of menu planning, including cost analysis, portioning, and plate presentation.
  • Inventory Control: Possess full knowledge of inventory control measures, with the ability to develop and execute effective inventory management strategies.
  • Interpersonal Skills: Exhibit strong interpersonal skills, with the ability to lead and manage a small kitchen team.
  • Technical Skills: Be fully functional on computer, with a full knowledge of menu costing and recipe conversion.

Compensation and Benefits:

This position offers an excellent salary of between USD $60,000 to 65,000 net tax-free, annual vacation, and benefits.

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