Experience Level:
5-10+ years in a commercial kitchen environment; catering or banquet experience preferred
Certifications:
Red Seal Certification preferred; Food Safety (Food Handler) certificate required, G-Driver's License with Clean Driving Abstract
About Us:
Casal has been a top caterer in Barrie and the surrounding area for nearly 30 years. We provide a wide variety of catering options from just a few platters to full-service multi-course plated wedding meals for over 200 guests. We provide off-site catering at many area venues, backyards, businesses and more, as well as exclusive catering at our venue, the Lion’s Gate Banquet Centre.
The Job:
We're looking for a chef who can work closely with the admin team and the service team to deliver memorable meals for all of our clients’ events, big and small. A chef who can execute our existing menu well, but also provide suggestions for fresh menu items, and client customization requests. Someone who is comfortable producing everything from upscale plated meals to casual lunch fare. The successful candidate will be able to work well as part of a team, but also confidently direct other kitchen staff and servers when necessary.
Key Responsibilities:
- Culinary Operations Management: Plan, direct, and oversee all daily food preparation and cooking activities for both the banquet centre and off-site catered events. Ensure efficiency and the highest standards of food quality and presentation are consistently met.
- Menu Development and Planning: Collaborate with management to design, develop, and cost innovative, seasonal, and event-specific menus (plated, buffet, hors d'oeuvres, etc.) that align with client needs, dietary restrictions (gluten-free, nut-free, vegan, vegetarian options), and profitability goals.
- Staff Leadership and Management: Train, schedule, and supervise kitchen staff, including sous chefs and cooks. Foster a positive, professional, and collaborative work environment.
- Inventory and Cost Control: Manage ordering, receiving, and inventory of all food and supplies. Monitor food and labor costs closely to stay within established budgets and track waste.
- Quality Control and Compliance: Enforce strict adherence to all food safety, hygiene, and sanitation regulations as required by local health authorities in the Simcoe Muskoka region. Maintain a clean, organized, and safe kitchen environment.
- Event Execution: Oversee logistics for food transport and kitchen logistics for off-site events, ensuring seamless execution of food service for a wide range of functions.
- Equipment Management: Monitor and assess kitchen equipment for maintenance, repair and purchase requirements.
Qualifications and Skills:
- Proven experience as a Head Chef, Sous Chef, or similar leadership role within a high-volume catering or hospitality environment.
- Valid Red Seal certification or equivalent culinary diploma/certification.
- Strong business acumen, including experience with inventory management, and cost analysis.
- Excellent leadership, communication, and interpersonal skills to manage and motivate a diverse team effectively.
- Ability to thrive under pressure in a fast-paced, event-driven environment with irregular hours (evenings, weekends, holidays).
- A valid driver's license with a clean driving abstract is required.
Salary is negotiable depending on experience and qualifications.
Please only apply if you have the required experience.
References Required
Pay: From $65,000.00 per year
Benefits:
Work Location: In person
