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Executive Production Chef
2 weeks ago
Where: 260 Rue Gary-Carter, Montréal
**Salary**: CAD $80,000.00 - CAD $100,000.00
Who You'll Work For
REEF transforms urban spaces into community hubs that create jobs and bring new goods, services and experiences to the neighborhood. With an ecosystem of 5,000 locations and a team that's over 18,000 strong, REEF is the largest operator of parking real estate and delivery restaurants in North America. By connecting the world to your block, we're making the place you live, the place you love to be.
Position Summary
The Executive Production Chef provides day-to-day operational direction to the Urban Gateway. This position is responsible and accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas (e.g., dish room and purchasing).
**Primary Duties and Responsibilities**
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity and leads by example.
Communicates the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and procedures related to safety.
Encourages and builds mutual trust, respect, and cooperation among team members.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Identifies the developmental needs of others and coaches, mentors and helps others to improve their knowledge or skills.
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Provides guidance and direction to associates, including setting performance standards and monitoring performance.
Supervises and manages Urban Gateway associates. Manages all day-to-day operations and understands associate positions well enough to perform duties in associates' absence.
Serves as a role model to demonstrate appropriate behaviors.
Analyzes information and evaluates results to choose the best solution and solve problems.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Identifies educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling safety and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all associates are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Interacts with Area Director and the Vessels to obtain feedback on product quality and service levels.
Administers the performance appraisal process for direct report managers.
Ensures associates maintain required food handling and sanitation certifications.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Manages associate progressive discipline procedures for areas of responsibility.
Maintains purchasing, receiving and food storage standards.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
Solicits associate feedback, utilizes an open-door policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in the budgeting process for areas of responsibility.
Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
Reviews customer review daily report and other data to identify areas of improvement.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Check the quality of raw and cooked food products to ensure that standards are met.
Demonstrate new cooking techniques and equipment to staff.
Other duties may be assigned and modified by supervisor.
**Knowledge, Skills and Abilities**:
Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Ability to prepare and present meals utilizing culinary principles, stan
