Executive Chef

The head chef contributes to all back of house operations and is responsible for: menu creation, inventory control, budgeting, back of house training, food preparation and others. You will need to be able to provide a consistent presence in the restaurant, and to always deliver very high levels of service.

We are independent owners of a new restaurant in the final stages of the construction of our brand new building in the Riversdale neighbourhood. The space is a brand new build from the ground up, with a mid-century modern design, all new kitchen equipment, and a focus on great food alongside craft cocktails and local beers. We will look to use global inspiration to highlight the bounty of Saskatchewan’s farmers and producers, and therefore experience with a number of cuisines will be considered an asset.

We know that collaboration is the foundation for hospitality. We will provide an opportunity to join together to bring a new idea to life, and to build a great culture together from the ground up. Our plan is to hire great people, treat them well, and invest deeply into their personal and professional growth.

We will aim to express excellence in the most inclusive, accessible, genuine, and hospitable way. We want to create a place where you can feel proud, motivated, and enthusiastic coming to. You will be joining a company that chooses to take an active interest in its community.
- Competitive annual salary
- Potential for profit sharing/minority stake ownership is negotiable
- Paid sick leave and bereavement
- Comprehensive company health benefits package
- Potential opportunity to grow with the company (looking to eventually grow into multiple different concepts), and will look to promote from within
- Cell phone allowance
- Duty meals
- Professional development financial support
- Discount while visiting restaurant
- Provide training, coaching, mentorship, motivation, and direction to all BOH staff in a respectful manner, communicating feedback consistently
- Oversee all aspects of food production, including menu planning and costing
- Kitchen management: allocate tasks with clear communication so the jobs that are required get done as efficiently as possible, and everyone clearly understands their roles
- Deal with employee concerns and execute management performance (reviews, disciplinary actions and terminations etc.) in compliance with local legislation
- Food and beverage are consistently prepared and served according to the restaurant’s recipes, preparing, portioning, and serving standards
- Supervise and assist with food preparation, production and presentation to ensure the highest quality of standards
- Ensure that the restaurant’s policies and procedures are followed and the department is in compliance of all relevant laws
- Always maintain composure and professionalism (this is an open concept kitchen)
- Respond in a positive and timely manner to any guest requests and complaints
- Cost/Benefits analysis, sales and product quality as well as conflict resolution (you will manage all of the BOH)
- Ensure that the kitchen is always maintained at the highest level of cleanliness (hygiene and food safety for all employees)
- Always be evaluating processes to increase productivity, decrease expenses, food quality, and improve customer service
- Ordering from suppliers while ensuring cost controls of all items
- Ensure that all kitchen items are ordered from suppliers correctly, in a timely manner, and checked for quality
- Will be involved with work scheduling for BOH
- Follow proper reporting procedures for any incidents to ensure proper follow-up and prevention
- Be able to work flexible hours, including days, nights, and weekends
- 3 years’ experience with demonstrated success in a somewhat comparable role
- Strong communication skills to develop relationships with employees, vendors, the community, and customers
- Strong team player that leads by example
- Advanced experience with inventory programs
- Knowledge of industry best practices in food and beverage
- Any experience developing a culinary program will be considered an asset
- Practiced leadership skills in a hospitality environment, and able to manage and train a team in respectful manner
- Comfortable with team delegation and holding others accountable for their duties
- Ability to maintain professionalism, control and composure in difficult situations
- Knowledge of applicable employment related legislation
- Able to organize efficient work schedules, delegate tasks and work effectively under pressure
- Able to handle employee concerns and execute management performance (reviews, disciplinary actions and terminations etc.)
- Possess high professional ethics, and avoid unnecessary conflicts with others
- Able to fluently communicate in verbal (and written) English
- High school diploma (with basic math skills) required
- Ability to stand for extended period of time and lift minimum 50lbs
- Basic knowledge of Microsoft Offi