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Executive Chef

2 months ago

Vancouver, British Columbia, Canada L'Abattoir Restaurant Full time
About the Role

L'Abattoir Restaurant is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for maintaining the highest standards of food quality, presentation, and service.

Key Responsibilities
  • Food Cost Control: Maintain accurate records of food costs, consumption, sales, and inventory to ensure optimal profitability.
  • Operational Analysis: Analyze operating costs and other data to identify areas for improvement and implement cost-saving measures.
  • Culinary Leadership: Demonstrate new cooking techniques and equipment to our cooking staff, ensuring they are up-to-date with the latest culinary trends.
  • Team Supervision: Supervise the activities of specialist chefs, chefs, cooks, and other kitchen workers, providing guidance and support as needed.
  • Menu Development: Create new recipes and menus that meet the high standards of our restaurant.
  • Culinary Training: Instruct cooks in preparation, cooking, garnishing, and presentation of food, ensuring they have the skills and knowledge to deliver exceptional dishes.
  • Event Catering: Prepare and cook complete meals and specialty foods for events such as banquets, weddings, and other functions.
  • Staff Management: Supervise cooks and other kitchen staff, ensuring they are working efficiently and effectively.
  • Supply Chain Management: Requisition food and kitchen supplies, arranging for equipment purchases and repairs as needed.
  • Client Consultation: Consult with clients regarding weddings, banquets, and specialty functions, ensuring their needs are met and exceeded.
  • Menu Planning: Plan menus that meet the high standards of our restaurant, ensuring food quality and presentation are exceptional.
  • Customer Service: Prepare dishes for customers with food allergies or intolerances, ensuring their needs are met and they have a positive dining experience.
  • Staff Recruitment: Recruit and hire staff, ensuring they have the skills and experience required to join our team.
  • Culinary Training: Train staff in preparation, cooking, and handling of food, ensuring they are up-to-date with the latest culinary trends and techniques.Benefits
    • Dental Plan
    • Health Care Plan
    • Permanent Full-Time Position
    • English Language Required
    • 40 Hours per Week