Chef de Cuisine

3 weeks ago

Toronto, Canada Auberge du Pommier Full time

Company Description

Housed within the walls of the historic C.H. Gooderham House, and rooted in the of St. James Town, Maison Selby celebrates timeless French cooking with a modern accent. Boasting an impressive list of hand-crafted cocktails, our bar program is second-to-none.

Largely inspired by the bistro and café genre, our showcase many dishes that creatively integrate traditional European techniques. Our breakfast and weekend brunch feature a thoughtfully curated selection of pastries and savoury dishes, while our lunch and dinner menus offer sensible yet delicious bistro fare with familiar French favourites like Tuna Niçoise Salad and Coq au Vin.

Job Description

The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. He/she oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

PRIMARY DUTIES & RESPONSIBILITIES

Communicates the restaurant’s vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future. Consistently monitors kitchen operations and cleanliness Builds and maintains relationships with team members and front of house management alike Follows proper ordering, inventory and receiving procedures Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching Uses conflict/resolution and problem solving skills

Qualifications

A minimum of five years of culinary leadership experience in a similar fine dining environment Post secondary education in Culinary Arts Management or similar Red Seal, Certified Chef de Cuisine designation Certification desirable Serve Safe Certification Strong business acumen Efficiency using Microsoft Word, Excel, and Outlook Self-starter, flexible and ability to multi-task in a fast paced environment Must possess excellent verbal and written communication skills Human resources management skills such as: recruitment, selection, training, performance management Strong leadership skills Time management skills

Additional Information

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