Head Chef

2 days ago

Surrey, Canada Dominion Bar + Kitchen Full time

Role Summary
The Head Chef works collaboratively with the General Manager (GM) and is responsible for, and manages the entire food operation for a 140+ seat restaurant and the areas in which food production and preparation takes place. This role is responsible to support the creation and maintenance of the brand promise and standards, ensuring a creative yet market appropriate menu and food is made from scratch and the culinary team is engaged and provides a consistent and high quality food experience.

Key Accountabilities
Works collaboratively with the GM and Director of Food & Beverage, in the preparation of the Food & Beverage Operating & Capital Budgets
Ensures food preparation, food costs and service standards are consistently achieved and maintained
Ensures all kitchen equipment in good working order and properly maintained
Ensures all Kitchen team members are adequately trained and motivated; providing resources and coaching where needed
Works closely with Front of the House team in regards to training of food and its service
Accurately completes Kitchen administration including, weekly inventory, daily line checks, payroll, and uniform issues
Ensure appropriate levels of inventory and its utilization and rotation
Effective staff scheduling, vacation planning and department productivity ensuring labour costs track to budget
Ensures a safe work environment is maintained at all times and that all team members are committed to working safely
Conducts regular departmental meetings, ensuring team members are informed about department goals, upcoming events, standards and policies are known
Conducts performance reviews in a timely fashion, using the systems and templates provided
Interacts with guests to support the brand experience and build the brand
Monitors monthly labour forecasts and food revenue forecasts
Ensures adherence to food safety regulations, hygiene and cleanliness + passes audits from the health board
Performs other duties as assigned and directed by GM and Director of Food & Beverage
Ability to work by oneself but also in collaboration with the management team

Education & Experience
Minimum five (5) years’ experience as a chef in a full service restaurant
Red Seal and Inter-Provincial Trade qualifications preferred.

Required Knowledge, Skills & Abilities
Demonstrated comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Creative Chef with menu development experience and a love of quality seasonal ingredients
Demonstrated commitment to continually increasing knowledge and skills to offer exceptional experiences to our guests
Self-motivated with excellent organizational skills
Ability to work in a fast paced, multi-tasked, multi-functional team environment
Hands-on, lead by example
Excellent presentation and communication skills
Overseeing the respectful workplace environment implemented within the business. Ensuring inclusivity and value to each team member is shown at all times.

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