Work location:
Avalon Mall The Rec Room
City:
St John’s
What you will do:
Head Chef - TRR
The Rec Room’s Head Chefs are an integral part of the team who provide an exceptional dining experience to each and every guest. The Head Chef is responsible for delivering memorable food experiences for our guests by coordinating, supervising and directing all aspects of culinary operations, while maintaining high quality menu options and service levels. The Head Chef is expected to recruit, develop and schedule culinary staff, maintain appropriate inventory and supply levels, and ensure menu items are prepared in an efficient manner. If you thrive in an energetic, fast-paced and social atmosphere, this may be the opportunity for you!

In this role, your responsibilities include (but are not limited to):

• Manage culinary operations by ensuring checklists and line checks are completed and records are verified and archived, that preparation and cooking stations are well stocked, and escalating and documenting any required repairs or maintenance for culinary appliances and equipment
• Manage the venue’s inventory process by ensuring inventory price and product availability issues are communicated as needed to the management team and maintained inventory controls for proper levels, dating, rotation, requisitions, etc.
• Negotiate, contract and oversee all external facility contractor functions as well as repair and maintenance functions
• Talent management for the culinary team through recruitment, training, coaching, and succession planning, as well as improving employee engagement by recognizing staff, resolving concerns and fairly managing employee performance and scheduling requests
• Maintain a working knowledge of all statutory regulations affecting restaurant health and safety, and ensuring that any safety hazards are identified and rectified

Qualifications:

This role may be a perfect fit for you if:

• You have a required Secondary School Diploma or GED
• A Post-Secondary diploma in Business Management, Culinary Arts or Hospitality would be considered an asset
• You have previous experience managing a large culinary team in a high-volume, fast-paced environment
• You have knowledge of cost analysis, fiscal management, and budgeting techniques
• You have a valid Food Handler’s certificate
• You have schedule flexibility to work flexible hours inclusive of evenings and weekends
• Provincially applicable sell, sale, and handling of alcohol certificate.

Additional Information:

As an employee, you’ll enjoy:

• Tuition Assistance
• Employee Assistance Program
• Flexible Hours
• Discounted Food and Beverages on Shift
• Opportunities to Grow
• & more!

Inclusion & Diversity
Cineplex, its subsidiaries, and affiliates are equal opportunity employers with a commitment to hiring and retaining a diverse workforce. We encourage and welcome applications from all intersectional walks of life. The collective sum of our individual differences, experiences, knowledge, innovation, self-expression, unique capabilities, and talent represents a significant part of our culture. By valuing a diverse workforce, we enforce hiring practices that are fair and equitable.
Accessibility
We are committed to improving access and opportunities for all individuals, including those with disabilities by identifying and removing barriers that may prevent, inhibit, or restrict their access to employment oporunities. If you require accommodation at any stage of our hiring process (application, interviews, assessments, and placement), please contact us at 416-323-6600 or via email at
jobs@cineplex.com
.
While we appreciate all interest, only those candidates selected for an interview will be contacted

In this role, your responsibilities include (but are not limited to):

• Manage culinary operations by ensuring checklists and line checks are completed and records are verified and archived, that preparation and cooking stations are well stocked, and escalating and documenting any required repairs or maintenance for culinary appliances and equipment
• Manage the venue’s inventory process by ensuring inventory price and product availability issues are communicated as needed to the management team and maintained inventory controls for proper levels, dating, rotation, requisitions, etc.
• Negotiate, contract and oversee all external facility contractor functions as well as repair and maintenance functions
• Talent management for the culinary team through recruitment, training, coaching, and succession planning, as well as improving employee engagement by recognizing staff, resolving concerns and fairly managing employee performance and scheduling requests
• Maintain a working knowledge of all statutory regulations affecting restaurant health and safety, and ensuring that any safety hazards are identified and rectifie

This role may be a perfect fit for you if:

• You have a required Secondary School Diploma or GED
• A Post-Secondary diploma in Business Management, Culinary Arts or Hospitality would be considered an asset
• You have previous experience managing a large culinary team in a high-volume, fast-paced environment
• You have knowledge of cost analysis, fiscal management, and budgeting techniques
• You have a valid Food Handler’s certificate
• You have schedule flexibility to work flexible hours inclusive of evenings and weekends
• Provincially applicable sell, sale, and handling of alcohol certificate