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Executive Chef

Toronto, Canada

Company Description

Fine Dining Restaurant, Modern Italian Cuisine

Medium size restaurant more than 100 seats

Job Description

Responsible for all food production

menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the  department.

 Maintain highest professional food quality and sanitation standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

 Plans menus seasonally.

 Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparationis economical and technically correct and within budgeted labor cost goals.

 Approves the requisition of products and other necessary food supplies.

 Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at alltimes.

 Establishes controls to minimize food and supply waste and theft.

 Safeguards all food preparation employees by implementing training to increase their knowledge about safety,

sanitation and accident prevention principles.

 Develops standard recipes and techniques for food preparation and presentation which help to assure

consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

 Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

 Attends food and beverage staff and management meetings.

 Consults with the Food & Beverage Director about food production aspects of special events being planned.

 Cooks or directly supervises the cooking of items that require skillful preparation.

 Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

 Evaluates food products to assure that quality standards are consistently attained.

 Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

 In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

 Evaluates products to assure that quality, price and related goods are consistently met.

 Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

 Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

 Provides training and professional development opportunities for all kitchen staff.

 Ensures that representatives from the kitchen attend service lineups and meetings.

 Periodically visits dining area when it is open to welcome members.

 Support safe work habits and a safe working environment at all times.

 Perform other duties as directed. EXECUTIVE CHEF

SUPERVISORY RESPONSIBILITIES

 Interview, select, train, supervise, counsel and discipline all employees in the department.

 Provide, develop, train, and maintain a professional work force.

 Ensure all services to members are conducted in a highly professional and efficient manner.

 Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

OTHER SKILLS AND ABILITIES

 Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a

team effort and maintain a positive and professional approach.

 Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

 Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers

and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

Qualifications

Qualifications 
Required: (please only apply if you meet all required qualifications):


* A Great Attitude! 
* 5+ years related culinary supervisory experience in a fast-paced production-oriented environment 
* Red Seal Chef certificate or equivalent is required 
* Strong background in banquet and catering functions with high-volume production 
* Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation 
* Strong managerial  skills, capable of motivating, leading and developing associates

 
* Hard working, team-player 
* Excellent communication skills (written and verbal) 
* Able to work in a fast paced environment and readily acceptable to change work priorities at any time 
* Proficency with computers, MS Office (Word, Excel etc.) POS and online ordering systems 
* Flexible working hours to accommodate event-driven business needs - this position requires evening and weekend availability 

Candidate must be very creative and current with food trends in the city.
Assets:

* Red Seal Chef (CWC, CCC) certificate or equivalent is strongly preferred 

Additional Information

All your information will be kept confidential according to EEO guidelines.