Head Chef

_Head Chef/Kitchen Manager _

**Duties and Responsibilities**:
With a **_“Can - Do”_** attitude and a true **_“Passion for Excellence”_** the Head Chef oversees all culinary / kitchen production as well as but not limited to:

- Prepare or directly supervises the preparation of a wide variety of foods.
- Responsible for maintaining inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production_._
- Oversight of food production and kitchen personnel. Share food knowledge with subordinates.
- Supervision of employees, sanitation and safety, menu planning, and related production activities.
- Ensure proper staffing for maximum productivity and high standards of quality; and payroll costs to achieve maximum profitability.
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as appropriate.
- Assist and prepare reports, costs menus, makes schedules, and performs administrative duties as assigned.
- Consistently maintain standards of quality, cost, presentation, and flavour of foods
- Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards including being an active member of the Health & Safety Committee
- Leading a workforce of over 20 teammates, including recruitment, training & development and performance evaluations.
- Food cost controls and monitoring of food costs relative to budgets.
- Purchasing and inventory controls.
- Co-ordination of catering activities for events and special functions as required.
- Flexible working hours to accommodate event-driven business needs - this position requires evening and weekend availability

**Qualifications / Requirements**:

- Minimum of 3-5 years of operational experience in a high volume kitchen
- Experience in banqueting, catering and large volume functions
- Post-secondary education, preferably with red seal certification
- Self-motivated team leader with exceptional organizational skills
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
- Planning and analytical skills with the ability to prioritize and multi-task
- Strong knowledge of HACCP and food safety standards
- Strong menu development skills, menu costing and labour management
- Proficient in use of computers, with knowledge of MS Office, Windows, and Catering systems an asset
- Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect and lots of fun
- Good comprehension of the English language, both written and verbal

**Job Types**: Permanent, Full-time

**Benefits**:

- Dental care
- Discounted or free food
- Extended health care
- On-site parking

Schedule:

- Every Weekend
- Holidays
- Monday to Friday

**Experience**:

- Culinary: 5 years (preferred)
- Chef: 2 years (preferred)

Work Location: In person