Chef de Cuisine Role

at  Beertown Public House

TO THOSE LOOKING TO ASPIRE TO GREATNESS IN YOUR CAREER, READ ON:

With new locations on the horizon, Charcoal Group is growing and seeking the best and brightest Hospitality and Culinary minds to join our team of proven pros. We believe our success is driven by working alongside Leaders who are continually growing and driving to push themselves, their team and our business forward.
If you aspire to a truly great culinary career, this is your opportunity to work for a team of World Class Chefs, including Corporate Executive Chef Todd Clarmo.

Our goal is to foster a work experience that provides our Chefs & Managers with:

• Pride in their role and the company they work for
• Personal & professional respect from all stakeholders
• Ongoing learning & career development with a clear path for growth
• An independent atmosphere that welcomes everyone’s ideas & initiatives
• Competitive remuneration (including benefits & earned bonuses)
• Meaningful relationships and mentorships
• Possibilities for personal & professional growth
• …all while having great time!

If you…

• know that ‘real’ people work nights & weekends,
• believe that successful people don’t know more, they do more,
• feel the restaurant operates at it’s best when you’re there,
• take the bull by the horns,
• work hard to succeed hard,
• aspire to achieve greatness in your career,

…success is here for you to earn!

CHEF DE CUISINE QUALIFICATIONS:

• Minimum 2 years of past Chef de Cuisine, Head Chef, of Kitchen Manager experience required
• Strong organization and communication skills
• Winning mindset and consistent attention to detail
• Strong leadership skills and team mentality
• Guest focused approach
• Desire to learn and grow culinary career
• May have or are working towards Red Seal certification
• May have Safe Food Handling certificate

• Full-time, salaried, Culinary management position, leading full kitchen operations reporting directly to the restaurant General Manager
• Responsible to manage daily kitchen and culinary program execution with excellence
• Train, mentor and develop the skills and careers of the Sous Chef(s) and Chef de Partie(s)
• Oversee the scheduling, hiring, and training of all culinary Team Members with the support of the Sous Chef(s)
• Demonstrate strong leadership through effective communication and management of line operations during service periods
• Monitor daily kitchen cleanliness attacking any repair & maintenance concerns with urgency
• Manage full culinary program including prep, par levels, weekly inventory and ordering to par levels ensuring there is never a shortage of product
• Facilitate ongoing training and education of menu items and program elements to both culinary and hospitality staff
• Drive continuous learning of Culinary team through participation in our online learning system