This is a dynamic and demanding role that incorporates recruiting and training all kitchen staff as well as managing the daily operations of the kitchen. The key tasks include ordering, inventory control, budget regulation, menu creation, and kitchen staff allocation. The Head Chef oversees all kitchen operations while ensuring a consistently high standard of cuisine is maintained. This position must manage the kitchen in compliance with all health and safety regulations by adhering to food safe handling guidelines at all times.
Preferred Skills and Core Competencies:
- Assist in recruitment, training and development of all kitchen employees.
- Ensure consistent food preparation and presentation of the highest caliber for all meals for up to eighty people a day.
- Accurately record all inventory and keep concise ordering on a routine and regular basis.
- Organize products to ensure appropriate rotation to maintain freshness.
- Budget and forecast food costs per meal for guests and staff.
- Able to thrive in a diverse environment with a key focus on problem solving and guest satisfaction.
- Possess articulate communication skills required to interact effectively with guests, management, employees, and suppliers.
- Able to adapt quickly and respond to ever changing demands in a positive manner while under pressure.
- Demonstrate excellent time management, leadership skills, and interpersonal skills during work.
- Use passion and creativity for menu creation to showcase consistently vibrant and exciting dishes.
- Passion for working with people and the outdoors is an asset.
Requirements:
- Minimum two years of experience in a similar role.
- Red Seal certification or equivalent is an asset.
- Food Safe Certificate is required.
- Ability to perform heavy lifting when necessary.
Salary is negotiable, depending on experience.
More Information
- Starting month Nov
- Interview options
