Executive Chef

_We are introducing a new culinary experience to the area and we are looking for the perfect culinary leader to ensure the success of this venture._
- Leadership: _
- To coach and mentor all staff to maximize efficiency
- To attend company functions and meetings as required
- Possess strong communication and leadership qualities - create a positive working environment
- Conduct daily shift meetings with each shift to communicate expectations
- Kitchen Operations: _
- Responsible for the day to day shift management including all aspects of the kitchen and its organizational set up including opening and closing duties
- To ensure 100% recipe adherence in kitchen execution of all products served - includes (but not limited to) consistency, quality, portion control and plate presentation
- Ensure safe food handling and health & safety requirements (including WHMIS) are followed at all times
- Cost Controls: _
- To ensure costed out schedules are completed and ready to be posted by the deadline date
- To meet food cost and labour targets through effective kitchen management and proper staffing levels
- Ensure weekly inventories are being conducted and being troubleshooted to identify variances
- To ensure all inventory levels are in line with pre-set budgets
- To ensure all par levels are reviewed seasonally and adjusted accordingly
- To ensure all ordering is accurate and within specified budgets
- Training & Development: _
- To ensure constant training and development of the kitchen team
- To ensure kitchen team is effective and efficient in the job roles
- Ensure approval of all new hires and that they are trained and tested
- To ensure that staff meetings are ongoing
- To ensure staff performance reviews and one on ones are being conducted regularly

**Experience**:

- Minimum 5 years managing or supervising kitchens in the service industry

**Job Requirements**:

- Excellent leadership and communication skills
- Continuous development & motivating of staff and supervisors
- Required to be available for all shifts necessary - opening, closing, mid shifts, weekends
- Legislative certifications preferred - Food Handlers Certificate, Health & Safety, First Aid
- Responsible for heart of house restaurant operations - including but not limited to:

- Food handling and preparation
- Ensuring food quality and procedures are adhered to
- Ongoing menu development including core menu, LTOs, features, etc.
- Cost controls - including ordering, receiving, par levels, inventory management, troubleshooting and action planning
- Hiring and training of HOH staff
- Motivating staff - staff incentive programs
- Legislative compliance
- General cleanliness and sanitation
- General operations - ensuring systems and standards compliance
- All other duties as outlined in detailed job description

**Salary**: $42,075.54-$100,705.74 per year

Schedule:

- Day shift
- Evening shift
- Weekend availability

Ability to commute/relocate:

- Pembroke, ON: reliably commute or plan to relocate before starting work (required)

**Experience**:

- Cooking: 5 years (required)

Work Location: One location