Executive Chef

We continue to grow our food and beverage business through multiple events, we are looking to add to our team. If you are passionate about food, interested in working in a fun and family first environment, we would love to meet you.

**Job description**

Do you love food, but are tried of 60-70 hour work weeks.

Do you love getting your produce from an onsite organic garden. We are about creating a work life balance. Full time position, yearly salary, all the perks of the business but without the typical 52 week 60-70 hours a week grind. Work no more then 50-55 hours a week for 6 months, and 20 hours for the other 6 months. This is a permanent year round position.

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The **Chef** manages all back of house operations and is responsible for overseeing a number of functions including but not limited to: inventory control, food purchasing, ordering/receiving product/rotation of goods, menu creation, preparation and execution of all menu items to specific recipe guidelines and standards, learning and development, ensuring all equipment is clean and maintained in working order.

**DUTIES & ESSENTIAL JOB FUNCTIONS**
- Develop innovative recipes and menus for restaurant food operations.
- Continually read, create, write, calculate and tweak recipes.
- Supervise all aspects of food production including testing, training and execution while ensuring costing standards are maintained.
- Complete inventory counts and purchasing while also introducing new products.
- Understand completely all food costs, inventories, scheduling, payroll, ordering and receiving procedures.
- Take full and final responsibility for all job actions including recruitment, promotions, transfers, discipline and terminations adhering to policies and procedures.
- Set production goals and job expectations for all kitchen staff.
- Provide training, coaching, mentorship, motivation and direction to all kitchen staff, continually striving to develop staff in all areas of culinary and leadership skills.
- Ensure all time lines and quality standards are maintained within all stations and take action to guarantee these standards will consistently be met.
- Ensure proper lines of communication between chefs and coworkers to provide a knowledgeable harmonious station and kitchen.
- Maintain and ensure all safety, sanitation and departmental policies and procedures are adhered to, ensuring the department operates in compliance of all relevant laws.
- Respond in a positive and timely manner to all internal and external guest requests and complaints, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
- Provide assistance in kitchen and on line when required.
- Maintain composure and professionalism at all times, handling employee concerns and issues and ensuring kitchen personnel are supported and prepared for peak hours.
- Execute ad-hoc duties as required.

**QUALIFICATIONS, KNOWLEDGE & SKILLS REQUIRED** **4+ years previous culinary management experience in similar dining atmosphere**
- Red Seal certified
- Strong leadership and management skills
- Quality control, high standard of cleanliness and proper sanitation practices
- Strong experience and technical skill cooking in all positions. ie,) Dishwasher, sauté cook, line cook, fry cook, grill cook, prep cook, salad cook, line call cook and expediter
- Keen eye for detail regarding plate presentation, portion/cost control, waste management, the ability to identify, analyze and solve problems
- Excellent knife skills
- An understanding of kitchen equipment maintenance and identifying issues
- Ability to stand for long periods of time, must be able to push, pull, lift, carry 50 lbs
- Administration experience - proficient in Microsoft word and excel, capable of maintaining paperwork regarding evaluations, discipline, accolades etc.
- Proven ability to build and maintain positive and collaborative working relationships with staff and fellow leaders in all areas
- Wealth of experience in training and mentoring staff in your brigade is crucial
- Ensure proper lines of communication between chefs and coworkers to provide a knowledgeable harmonious station and kitchen
- Maintain and ensure all safety, sanitation and departmental policies and procedures are adhered to, ensuring the department operates in compliance of all relevant laws and company practices
- Respond in a positive and timely manner to all internal and external requests and complaints, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious

**BEHAVIOURS REQUIRED** **Excellent communication skills both written and oral **Culinary passion and creativity. Excellent interpersonal and communication (both written and oral)
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- Highly organized with a strong attention to detail and exceptional time management
- Takes ownership of duties, shows initiative and is proactive
- Strategic thinker with a strong focus on goals and setting priorities
- Lead b