Job Description

We seek an Lead Chef to join our venture and put their creative stamp on its future. 

The right candidate enjoys busy, fast-paced operations, is an experienced hands-on chef, confident overseeing multiple concepts at once. The chef leads the kitchen of an everyday destination serving Breakfast, lunch, dinner, happy hour and private & public functions.  The successful professional is a proven performer, great with food, excellent in team-building and driving a guest-focused environment. Someone with the patience and maturity to lead, reliable with good decision-making, and the skills & ambition to successfully:

• design creative seasonal menus and ensure the skillful and consistent execution,
• develop and prepare private function menus for a range of events – casual to formal,
• hire, develop and mentor staff in a manner that supports their success,
• maintain a professional, creative, fun, sanitary and safe work environment,
• contribute to a sustainable-focused work culture where everyday choices matter,
• actively engage with guests at their table, and host your own monthly Chef's Table,
• earn and keep a great customer service reputation within the community,
• provide attention to detail and presentation, both on the plate and in the kitchen,
• meet a responsible food & labor budget that delivers on quality and sustainable choices, and
• adhere to local Health Department regulations, with excellent performance on inspections.

The position requires someone strong with leadership, time-management, organization, communication, budgeting and planning. Solid command of local, forward-trending, scratch cooking in high volume kitchen. Will also need to have a flexible schedule, to support the team at various hours of operation. Attention to detail and a genuine team spirit will go a long way to success with this local, ambitious restaurant company.

Must be effective communicating by phone, email and in person.

Requirements

Requirements:

• Minimum 5yrs senior level kitchen management experience.
• Formal culinary training, or equivalent experience in high volume, scratch kitchen environments.
• Multi-unit management experience.
• Experience with local seasonal menu development.
• A passion for quality and respect for the customer.
• Computer proficient, able to use MS Word and Excel.
• Experience using POS systems.
• Must be able to comfortably be on feet majority of the day and lift 10Kg.
• Excellent references.

Preferred:

• Current Health Certification.
• Fine dining, casual dining, catering, and hotel experience.