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Executive Chef

2 weeks ago

Halifax, Canada The Five FishermenLittle Fish Wine Bar Full time

**About the Role**

The Executive Chef will oversee all culinary operations, ensuring excellence in food quality, consistency, and presentation. This leader will guide a skilled kitchen team, drive menu innovation, and uphold the highest standards of safety, sanitation, and operational efficiency. This is a rare opportunity to shape the next chapter of a respected fine‑dining institution.

**Key Responsibilities Culinary Leadership & Quality**
- Ensure all dishes are consistently prepared and served according to established recipes, portioning, and fine‑dining standards
- Develop and execute seasonal menus that reflect both tradition and innovation
- Collaborate with management to plan and price menu items, establish portion sizes, and create standardized recipe cards
- Fill in where needed to maintain guest service standards and smooth kitchen operations

**Team Management & Development**
- Lead all kitchen staffing decisions, including interviewing, hiring, evaluating, and disciplinary actions
- Provide thorough orientation on company policies and oversee training for all new culinary employees
- Ensure performance appraisals are completed accurately and on schedule
- Foster a culture of professionalism, teamwork, and continuous improvement

**Operational Excellence**
- Complete all required administrative tasks—including reports, forms, and schedules—in an organized and timely manner
- Maintain all kitchen equipment through routine inspections and preventative maintenance programs
- Oversee ordering and receiving to ensure products meet quality specifications and follow receiving protocols
- Manage food cost and usage through proper requisitioning, storage, recipe adherence, and waste control
- **Achieve Annual Food Cost Targets**:

- Schedule labor according to business forecasts while meeting labor‑cost objectives
- **Achieve Annual Kitchen Labor Targets**:

- Ensure compliance with all company policies, administering corrective action fairly and consistently

**Safety, Sanitation & Compliance**
- Train staff in safe operation of kitchen equipment
- Maintain strict cleaning schedules for floors, mats, walls, hoods, equipment, and storage areas
- Ensure proper food‑holding and refrigeration temperatures at all times
- Uphold all health, safety, and sanitation standards

**Additional Responsibilities**
- Oversee culinary operations, including coordination and execution of corporate events

**Qualifications**
- 5-7+ years of leadership experience in a fine‑dining or Michelin‑level kitchen
- Proven ability to design and execute elevated, cohesive menus
- Strong leadership, communication, and team‑building skills
- Deep knowledge of classical and contemporary culinary techniques
- Demonstrated ability to manage food and labor costs effectively
- Passion for hospitality and delivering exceptional guest experiences

Pay: $60,000.00-$70,000.00 per year

**Benefits**:

- Extended health care
- On-site parking

Work Location: In person