Executive Chef

1 week ago

Toronto, Canada Blue Shock Executive Search Full time

With over 80 locations operational and more in development, it's clear that this group is growing. The success of this Restaurant Group is a result of the collective efforts of franchisees, corporate, management teams and front line staff alike. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute their expertise in operations, design, marketing, and development.

Our people are the heart and soul of our business, and we are on the hunt for talented, driven, and caring individuals to become a part of our Leadership Team. With the opportunity to help lead the culinary operations in the restaurant, including developing leaders and team members, learning to maintain a positive and upbeat atmosphere, and managing profitability; we are here to train, mentor and develop you, while supporting your life goals.

Our restaurants are industry leaders in team development and offer unique opportunities for personal growth, regardless of where you are in your career. You will be sure to make meaningful, career-enhancing connections and lifelong friends along the way.

Our menu, continuously developed by our Corporate Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail.


Job Summary: The Executive Chef is responsible for overseeing the culinary operations, food production and quality to the finished plate. They are tasked with producing delicious dishes, managing kitchen staff, ensuring food safety and maintaining a clean and organized kitchen environment.

JOB DESCRIPTION

To direct and control the Culinary Operations of the restaurant at an excellent level while maintaining and abiding by all standards, policies and/or procedures set forth by our company. Our goal is to maximize long-term sales & profitability through excellent leadership. This includes but is not limited to maintaining high morale within your team and executing/driving excellence in food quality, food preparation, cleanliness and the ongoing skills of your crew and management within the kitchen.

KEY RESPONSIBILITIES

  • Providing leadership, training, and ongoing morale for a large culinary crew.
  • Food Preparation: Prepare and cook a variety of dishes, ensuring that they are executed with excellence in taste, presentation, and quality. This includes following recipes, portion control, and maintaining consistency in the preparation and cooking processes.
  • Managing sales forecasts and profit budgets.
  • Identifying skill and leadership potential in your crew and developing those exceptional individuals into management roles within our company.
  • Full kitchen execution and managing quality assurance during high revenue periods.
  • Inventory and inventory management.
  • Expert scheduling.
  • Managing and submitting periodic weekly and monthly reporting regarding labour cost, food cost as well as all of the controllable kitchen and restaurant costs to budget.

QUALIFICATIONS & EXPERIENCE

  • Previous experience managing a large culinary team in a high volume, fast paced environment.
  • Previous experience managing the culinary team of a Premium Casual or Fine Dining restaurant.
  • Food Safe Certified
  • Experience with projection and management of inventory, food cost, labour, variable costs, prep charts, other.
  • Knowledge and consistent compliance of government health and safety standards.
  • Proven Leadership Skills - people development and motivation, technical culinary skills training, policy and procedure management, time management, problem solving/decision making.
  • Excellent Interpersonal Skills - Self-motivated/driven, positive/high energy, excellent written and verbal communication skills, administration skills, adaptability/flexibility, dependability/attendance, appearance/grooming.
  • Proven ability to achieve short and long term business goals.

OTHER KEY ATTRIBUTES

  • Highly organized.
  • Red Seal Chef Certification is an asset.
  • Personal commitment to continuous improvement.
  • Ambassadorship - Complete understanding and belief in company philosophy.
  • Ability to remain calm and make effective decisions in stressful situations.
  • A positive, outgoing personality.
  • High energy and motivated.
  • Attend leadership development seminars and conferences
  • Learn about opportunities for taking part in new restaurant opens across Canada and the USA

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