Head Chef

We are beyond excited to announce the fall opening of - LOUF - Toronto’s soon-to-be landmark restaurant for modern Palestinian cuisine

**POSITION OBJECTIVE**:
Responsible for leading and overseeing all kitchen operations and BOH staff. Ensuring customer satisfaction with food quality and that working standards are always met in line with company policies.

**JOB ROLES AND RESPONSIBILITIES**:

- Managing all activities in the kitchen, including production, stewarding and management of food production.
- Working with the Executive Chef towards developing the Louf menus.
- Working with the Directors and GM towards employing a kitchen team.
- Working with the Executive Chef in identifying suppliers that meet the quality and ethos required for Louf.
- Creating all HACCP Hygiene Processes in the kitchen and ensuring the training of the team.
- Creating all Allergent Matrixes.
- Creating all Inventory entries on the chosen system.
- Creating all batch recipes alongside the Executive Chef.
- Costing of all recipes, portions and events catering.
- Maintaining an eco-responsible waste management process within the kitchen and for all refuse.
- Overseeing the pass to ensure that all food leaving the kitchen is checked and prepared according to company standards.
- Training and Supervising all kitchen and staff members.
- Coordinating activities, times and communicate priorities to ensure correct preparation and delivery time.
- Maintaining product consistency by conducting inspections of seasonings, portions and food appearance, and following-up appropriately.
- Ensuring adherence to the pre-set standards of food quality, preparation, recipes, and presentation.
- Receiving and controlling all orders from suppliers, both fresh and dry goods, and ensuring correct quality and par-stock.
- Overseeing inventory disbursement of all food supplies.
- Monitoring and facilitating communication between kitchen production and service staff.
- Ensuring readiness and compliance in case of last-minute changes to reservations.
- Organizing and conducting tasting and training sessions for FOH staff.
- Working as part of a team in a constructive manner that enables Louf to achieve the objective of being a market leader.

**Human Resource Related Duties**:

- Attending all scheduled employee meetings and suggesting improvements as necessary.
- Interviewing, selecting, training, supervising, counseling and correcting kitchen staff as needed for the efficient operation of the outlet.
- Assuring proper staffing and adequate supplies for all stations.
- Abiding by all rules, regulations, policies and procedures.
- Assuring proper safety, hygiene, and sanitation practices are followed.
- Maintaining a positive and professional approach with coworkers and customers.
- Preparing weekly schedules for staff and developing payroll records.
- Monitoring and facilitating communication between kitchen production and service staff.
- Appraising personnel’s performance and providing feedback to keep them upbeat and productive.
- Being responsible, whilst liaising with the Executive Chef for own development.

**Administrative/Financial Duties**:

- Maximizing guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen.
- Ensuring that prices and portions are offered in accordance with food and beverage profit objectives.
- Establishing a budget and adhering to the said budget for ingredient purchase.
- Developing menu items and recipe costing files for all menu items.
- Developing recipe cards for training purposes and training front and back of house staff accordingly.
- Developing and implementing standard operating procedures for all sections in the kitchen.
- Managing relationships and liaising with all suppliers.
- Ordering, receiving and monitoring all goods from suppliers to ensure correct quality and par stock.
- Coordinating with other food and beverage departments to make suggestions for sales promotions to increase sales.

**QUALIFICATIONS**:
**Minimum Experience**: Minimum 3 years’ experience as Head Chef.

**Skills, Knowledge & Abilities - Job Specific**:

- Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to come to work regularly and on time, to follow directions, to take constructive feedback, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
- Strong track record of success in the food service industry.
- Solid understanding of finance/stock control/budgets.
- Knowledge of local labour laws and appropriate training in interviewing, hiring and disciplinary actions.
- Proficient in c