Head Chef

**The Raven - Head Chef Job Advert**:
**Are you a Head Chef with experience in setting up a new business? Would you thrive in being part of a fast paced, expanding hospitality group? Are you knowledgeable in putting a new team together, menu planning, ordering inventory and managing food costs? Are you based near Deep Cove? If so, this could be the role for you.**

Due to continued of expansion, IRL Group are looking for a motivated, energetic and career-minded Head Chef to oversee the Banquet and Catering operations of our new location in Deep Cove. The Head Chef will supervise the kitchen staff, participate in the training and development of staff and provide performance management processes. The Head Chef will manage the kitchen in compliance with all health and safety regulations by always ensuring adherence to sanitary and safe food handling guidelines. The Head Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests.

**Main Responsibilities**:

- Responsible for the complete kitchen operation within The Raven Deep Cove.
- Coach and provide leadership to all kitchen staff, ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of IRL Group Ltd.
- Ensure consistent food preparation and the highest caliber of food presentation.
- Recruit, train and develop all kitchen employees.
- Strong and effective communication with all departments specifically Restaurants, Banquets, and Catering.
- Ensure cleanliness and hygiene is maintained in the various kitchen areas.
- Provide input for menus -- creating, developing, and recommending recipes for the use of other staff.
- Purchase food and related culinary equipment and supplies.
- Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our clients' satisfaction.
- Manage employee performance through training, coaching, or corrective action as required, excluding termination of employees.
- Organize and chair appropriate meetings for kitchen staff.
- Direct leadership, coaching, and discipline of the Sous Chef(s).
- Completion and compliance of the IRL Group Ltd Orientation.
- Complete and submit to the Maintenance Manager a copy of any Maintenance Request Forms to have required equipment repaired or serviced.
- Ensure that the delegation of tasks and food production is organized through the use of prep sheets from the Sous Chef(s) for the use of all staff.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the IRL Group Ltd standards and delegate these tasks.
- Attend designated meetings, events, menu and wine tasting and additional meetings.
- Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.

**Qualifications and Certifications**
- High School Diploma or equivalent required.
- Culinary Education Trade Papers, Red Seal or equivalent required.
- Certifications as required to comply with provincial regulations.
- Food Safe and Serving it Right Certifications.
- Membership of local Culinary Association.
- Minimum of 19 years of age to handle alcoholic beverages.

**Skills**
- Strong decision making and problem-solving skills.
- Financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling.
- Ability to acquire and maintain relationships e.g., associates, customers, vendors.
- Strong leadership skills.
- Ability to effectively manage labor productivity.
- Strongly demonstrated creativity in all areas relating to food.
- Excellent communication and interpersonal skills.
- Self-motivated, with a positive attitude and a consistent display of professionalism.
- Innovative, detail oriented, and quality conscious.
- Ability to recognize, influence, and follow foodservice trends in preparation and presentation.

**Experience**
- Minimum of 10 years' managerial experience in hospitality.
- Experience in setting up a new business/ kitchen.
- Experience in building up a new team.
- Good knowledge of menu planning, ordering and managing food costs.
- Extensive knowledge of food handling and sanitation standards.
- Understanding of purchasing and maintenance of kitchen equipment.
- Understanding of Restaurant, Bar/Lounge, Room Service, Banquet, take out and catering operational procedures.
- Knowledge of overall operations as they affect kitchen and related areas.

**Working Requirements**
- Able to work from The Raven Deep Cove.
- Some travel may be required.
- Ability to attend and conduct presentations.
- Ability to lift 50 lbs required.
- Manual dexterity required to use desktop computer and peripherals.
- Overtime as required.

IRL Group offers competitive salary packages, an incredible work environment, and career adv