Kitchen Manager (Chef)
Location: Sou’Wester In The City – Bedford, Nova Scotia
Reports To: Restaurant Manager
Are you a passionate culinary leader ready to make your mark?
Sou’Wester In The City is looking for a hands-on, high-energy Kitchen Manager (Chef) to lead our culinary team. If you have a obsession for food quality, a talent for mentoring teams, and the operational grit to run a high-volume kitchen with precision, we want to hear from you.
We are looking to start someone as soon as possible.
Position Details: Full-Time: 40+ hours per week.
- Availability: Must have open availability to work flexible hours, including evenings, weekends, and holidays.
Key Responsibilities
Culinary Leadership & Menu Excellence
- Drive Quality: Maintain top-tier standards for food preparation, taste, and presentation across all menu items.
- Brunch Ownership: Lead the development and submission of the brunch menu, ensuring it is finalized for Head Office review three weeks in advance. +1
- Collaborate: Work with the Restaurant Manager to incorporate seasonal ingredients and local suppliers into our offerings.
Operations & Inventory Control
- Inventory Targets: Manage food stock
- The "Zero 86's" Policy: Proactively manage operations to ensure no regular menu items are ever out of stock.
- Waste Management: Enforce strict FIFO principles, daily/weekly counts, and portion control to optimize kitchen profitability.
Team Management
- Mentorship: Recruit, train, and supervise a high-performing team of cooks and dishwasher.
- Hands-On Leadership: Manage scheduling and personally step in to fill gaps on the line or prep during unforeseen staff absences to ensure seamless service.
Safety & Compliance
- Maintain impeccable hygiene standards in accordance with Nova Scotia Food Safety Regulations.
- Oversee equipment maintenance and ensure a safe, respectful work environment.
Qualifications
- Experience: 5+ years as a Head Chef or Kitchen Manager, preferably in a high-volume bar & grill environment.
- Education: Culinary degree or equivalent professional training preferred.
- Certification: Valid Nova Scotia Food Handler's Certificate.
- Technical Skills: Proficient inventory management and costing software.
- Soft Skills: Exceptional communication and the ability to juggle multiple priorities in a fast-paced setting.
Physical Requirements
- Ability to stand for extended periods and work in a hot, fast-paced environment.
- Ability to lift up to 50 lbs.
- Flexibility to work evenings, weekends, and holidays.
How to Apply
Please answer all pre-screening questions and attach your resume and cover letter to be considered for the position.
We look forward to meeting you!
Job Types: Full-time, Permanent
Pay: $23.00-$25.00 per hour
Benefits:
- Company events
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Store discount
- Wellness program
Application question(s):
- What is your experience level with inventory management and POS systems?
- This is a full-time position requiring 40+ hours per week; do you have full, open availability to work evenings, weekends, and holidays?
- How soon would you be able to start if offered the position?
- Are you able to stand for extended periods and lift up to 50 lbs in a hot, fast-paced kitchen environment?
- Do you feel confident balancing culinary creativity with strict administrative deadlines?
- Are you comfortable with a "hands-on" leadership style that includes filling line or prep positions during staff absences?
- Can you describe a time you successfully managed inventory to prevent out-of-stock items during a busy period?
- What dishes do you enjoy cooking the most?
Experience:
- kitchen management: 5 years (required)
Language:
Licence/Certification:
- Food Handler Certification (required)
Work Location: In person
