Regional Chef @ Good Co. Bars

**POSITION OVERVIEW**:
Responsible for the overall success and profitability of back of house operations for locations in their portfolio, the Regional Chef provides support and guidance in recruitment, training, cost controls and reporting, performance management, and short
- and long-term planning. Additionally they support menu development appropriate to the brand vision, and in partnership with the Senior Operations Manager. This role is responsible for mentoring and supporting the career development of a diverse group of back of house staff, acts as a crucial partner to location General Managers, and is guided by and lives our Company’s values - Be Real, Have Fun, Own It, and Grow With Us.

**SUPERVISORY RESPONSIBILITY**:
The Regional Chef is a functional expert and role model, providing thought leadership and setting the example for all back of house team members. The Regional Chef engages in two-way feedback with kitchen staff, and works collaboratively with location General Managers in achieving desired performance standards. They may also have direct management responsibilities for contract (project) resources.

**ESSENTIAL FUNCTIONS**:

- Compliance with and role modelling of all Company policies and procedures, including the Employee Handbook
- Directly responsible for recruiting, training and performance management of bank of house leadership, and provides mentorship and support for location Chefs in all aspects of management and leadership
- Manages relevant contractors / vendors as appropriate
- Achieves effective staff management through quality communication, mentoring and training to undertake duties and comply with all policies and procedures in place; creates positive, supportive working environment through a coaching model comprised of setting the best examples around consistency, high service standards, mutual respect and team working
- Supports development of kitchen teams in all aspects of their roles, including leadership responsibilities (hiring, providing feedback, continuous improvement and performance management); supports all formal performance management processes for back of house
- Identifies and nurtures high potential individuals, providing opportunities for growth into leadership positions across the brand
- Ensures the highest standard of quality that reflects our brand and our guests’ expectations
- Responsible for overall fiscal management of kitchens, including but not limited to meeting all budgeted revenue and expense targets, continuous and prudent management of controllable costs; proactive communication regarding missed targets, ideally in advance for open, transparent discussion; chiefly responsible for guiding Chefs in setting annual and quarterly controllable cost targets and budgets, with oversight from Executive Chef and/or Operations Manager
- Provides constructive feedback, recognizes successes, and sets goals for growth with kitchen teams on an ongoing and regular basis (at least weekly) about controllable costs and efficiencies to meet or exceed targets
- Ensures consistency between locations and at each location, updating of plating manuals and training materials,
- Develops menu ideas, solutions and updates, product roll outs, food costing, and maintains relationships with suppliers, overseeing price changes and negotiating product substitutions
- Conducts thorough and regular analysis of food costs by inspecting variances and controlling wastage
- Engages proactively with location Chefs to optimise employee scheduling to optimise resources and labour expenditure
- Conducts through review of service and preventative maintenance schedules of all kitchen equipment, and ensures schedules are being adhered to and budgeted appropriately
- Reviews all equipment purchase proposals from suppliers
- Maintains Vancouver Coastal Health requirements and FoodSafe certifications
- Maintains transparent, open and collaborative partnerships with General Managers, Senior Operations Manager and Head Office team
- Responsible for staff compliance with all company policies
- Designates an alternate to assume responsibilities in absentia

From time to time, may be required to assume responsibility for special projects and initiatives as directed by This is Blueprint management

**REQUIRED SKILLS & EXPERIENCE**:

- Prior demonstrable experience at Chef or Regional (management) Chef level in a fast-paced restaurant / pub / lounge environment
- Knowledge of appropriate statutory regulations and guiding principles including but not limited to health regulations, Occupational Health & Safety, Employment Standards, local bylaws governing live entertainment venues
- Comfort with budgeting, financial planning, food and labour costs
- Experience with BOH administration including scheduling, ordering, inventory and invoicing
- Possesses a positive, coaching / mentoring approach to managing a busy kitchen team
- Proven ability to communicate effectively and manage in a professiona