Responsibilities for Head Chef
● Manage all activities in the kitchen, including food preparation, production, management and training of kitchen staff
● Estimate food requirements, maintain records, oversee inventory, stay on top of costs for the kitchen
● Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
● Develop and plan the menu such as daily specials, and create new recipes in accordance with seasons
● Ensure the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency
● Coach and mentor new staff to ensure skills of team meet expectations for food quality, portions, and presentation
● Be the restaurant face for the kitchen and make an effort to talk with guests when time permits
● Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets
● Coach and provide leadership to all members of the kitchen team
● Create, implement and maintain department objectives and ensure they are met and exceeded
● Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.
● Ensure efficient, cost-effective operation and profitability of food production
● Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
● Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
● Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
● Confidence with handling a food inspection
● Assure kitchen personnel is trained in best cleanliness and sanitation practices
● Create schedules for kitchen employees and evaluate their performance
● Monitor and record inventory, and if necessary, order new supplies.
● Provide support to sous chef and junior kitchen employees with various tasks including line cooking, food preparation, and dish plating
● Resourcefully solve any issues that arise and seize control of any problematic situation
● Maintain a positive and professional approach with coworkers and customers
● Reports to top management.
Qualifications for Head Chef
● Formal culinary training trade papers, red seal or equivalent preferred
● Minimum 8 years combined experience in the trade of cooking
● Minimum of 3 years experience in a head chef position in a high volume and mid to upscale environment
● Excellent record of kitchen and staff management
● Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
● Safe Food Handling Certification
● Ability to lift 50 lbs required
● Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
● Financial management skills e.g. ability to understand and manage COG’s, operating budgets, forecasting and scheduling.
● Good understanding of MS Office and restaurant software programs.
● Strong knowledge of cooking methods, kitchen equipment, and best practices.
● Teamwork-oriented with outstanding leadership abilities.
● Experience supervising cooks and kitchen staff.
● Excellent communication and interpersonal skills.
● Dynamic, creative and a good mentor
● Accuracy and speed in handling emergency situations and providing solutions
Skills
● Professional
● Punctual
● Teamwork Oriented
● Excellent Communication
● Thorough and Organized
● Maintains healthy lifestyle
Job Type: Full-time
Pay: $22.00-$30.00 per hour
Benefits:
- Casual dress
- Dental care
- Extended health care
- Life insurance
- On-site parking
- Vision care
Ability to commute/relocate:
- Nelson, BC V1L 6G5: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 5 years (preferred)
