Reporting directly to the Executive Chef, the purpose of this job is to ensure consistency, superior quality and efficiency in the production and presentation of all food products while also training, developing and motivating the kitchen team to consistently uphold and deliver quality and performance standards.

Besides significant experience roles at quality-focused restaurants, we’re looking to build a team with:

• Passion for food: We aim to put out fun, unpretentious food that people would want to keep coming back for and our Breakfast Chef will play a key role in leading its execution.
• Emphasis on the team: Each cook works every station and is treated equally. We work towards a common goal of putting out great consistent food, while having each other’s backs. It’s important that our Breakfast Chef is a leader that has the same attitude.

EDUCATION AND QUALIFICATION REQUIREMENTS:

• Red Seal or equivalent recognized hotel / culinary diploma / qualification preferred;
• Post-Secondary education in Culinary Management or minimum 5 years’ experience cooking and preparing food in a hotel, restaurant or high-volume food service facility.
• Written references from former employers are preferred.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes according to Executive Chef standards. The demonstration includes advanced cooking methods such as braise, sauté, broil and grill and the use of a variety of knifes to slice, dice, chop, julienne, etc.
• Extensive knowledge of food handling procedures regarding to public health standards.
• Ability to learn and utilize knowledge of policies and practices involved in the human resources function. Ability to supervise a team of entry-level cooks and chefs in a positive and productive manner by motivating, developing and managing employees as they work.
• Awareness of budgets and food wastage management.
• Technical skills: Competent in the use of most MS Office Software.
• Assists the Executive Chef in inventory management.
• Good command of written and spoken English.
• General to advanced communication, interpersonal and organizational skills are required to interact effectively with all levels of staff and communicate ideas and concepts clearly.
• General to advanced organizational and time management skills.
• General leadership and influencing skills.
  Job Types: Full-time, Permanent
  Pay: $20.00 per hour

Benefits:

• Dental care
• Discounted or free food
• Extended health care

Experience:

• Cooking: 5 years (preferred)

Licence/Certification:

• Food Handler Certification (required)
• Culinary Degree (preferred)

Work Location: In perso

KEY RESPONSIBILITIES:

• Manage food line for efficient flow and volume during meal service;
• Identify areas of improvement to ensure attention to detail is achieved by the team and ensure a consistent Guest dining experience is provided;
• Ensure overall cleanliness and efficiency of kitchen operation;
• Monitor and manage costs and resources and inform the Executive Chef of any issues immediately;
• Ensure regular and update Food Safety logs are completed accordingly; Conduct regular inspections in the kitchen area to ensure production area is clean and sanitized;
• Effectively resolve all Guest complaints and feedback regarding food production and work collaboratively with Restaurant Managers to ensure smooth guest experience;
• Meets with the Executive Chef and Management regularly, to review the requirements of the day’s meals and time frames for restaurant service.
• Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions for approval of the Executive Chef
• Demonstrate and model professionalism, courtesy and respect for staff and restaurant guests.
• Ensure WHMIS rules and regulations are followed at all times. Communicate and uphold company policies, regulations and performance standards. Uphold and enforce compliance with employee uniform and grooming standards at all times

Besides significant experience roles at quality-focused restaurants, we’re looking to build a team with:

• Passion for food: We aim to put out fun, unpretentious food that people would want to keep coming back for and our Breakfast Chef will play a key role in leading its execution.
• Emphasis on the team: Each cook works every station and is treated equally. We work towards a common goal of putting out great consistent food, while having each other’s backs. It’s important that our Breakfast Chef is a leader that has the same attitude