Head Chef

at  Everyside

OUR CONCEPT

Everyside is where you come to hang out, kick back, and have a good time—no matter what side of town you’re from. Located right in the heart of downtown Toronto, we’re all about keeping things easy. Local brews, guest taps, house-made food, and a vibe that says, ‘Come as you are, stay as long as you like.’ Whether you’re here for the beer, the bites, or just to kick back and unwind, you’ll feel right at home. It’s simple, really: good people, good drinks, good times.
Check us out @drink.everyside…and our sister restaurants
@melrose.on.adelaide @piccolo__caffe @saintjohnstavern

CORE ACCOUNTABILITIES

Customer Service

• Ensure that customers are receiving the best quality possible from our BOH team
• Invested in staff and customer interactions to ensure exceptional service by listening to feedback and developing appropriate plans to rectify any negative feedback
• Communicate customer feedback to praise or further train BOH staff for improvements and communicate with GM and senior management in regards to those areas of opportunity

Hiring, Training and Team Management

• Plays an active role in recruiting, interviewing and hiring team members for BOH
• Ensures all BOH staff go through a thorough training program outlined in the employee hire package: food menu breakdowns, bill times, proper presentation, testing, etc.
• Cross train where necessary across stations and have a strong familiarization of the kitchen setup, fridges, freezers, dry storage and service floor
• Quarterly Staff evaluations and disciplinary actions
• Is the first point of contact and responsible for conflict resolution for BOH, participates in all BOH disciplinary actions
• Management of incentive programs to reward staff and junior management for good performance, encouraging FOH/BOH staff to be successful

Scheduling and Labor Controls

• Schedule written weekly for BOH within designated targets based on time of year and business needs
• Assist the GM with the accuracy of payroll and ensures all BOH employees are properly onboarded and following proper steps to record hours
• Uses on the floor management along with data tools and cross-training to increase efficiency in the kitchen

Ordering and Inventory Management

• Responsible for controlling food costs and waste: orders being placed and received accurately, paperwork organized, monitors food portions, recipe adherence audits, implements changes to reduce waste, etc.
• Works with management team to ensure inventory (both Perishable & Dry Goods) is complete and results are in line with pars and costing targets
• Assists in the creation of checklists and pars to maintain proper levels for service
• Place orders with appropriate vendors and make trips to appropriate vendors to top up orders to avoid running out or 86ing items
• Occasionally work with the Directors to source new products or prep for new programs
• Manages the use of our inventory management system, reporting on waste and price changes from supplies, actioning necessary changes to reduce waste and ensure proper inventory levels, low theft and

Menu creation and management (Bibles, recipes, POS, creative assets)

• Works with the Warm Welcome team in menu item creation (seasonal, events, etc.)
• Creates all supporting documentation for training and testing purposes for our staff
• Menus are updated accurately online, on social media and printed as needed
• POS accuracy for menu options that are available with prices, descriptions and recipes input for each item
• Ensure “off” menu food items are accounted for in their truest forPOS accuracy
• Plays an active role in the promotion of new items, features and communication with possible incentives to the staff

Venue Maintenance

• Maintains a clean, safe, secure and healthy environment to work in. This includes the entire restaurant FOH and BOH, storage areas, office spaces and bathrooms
• Ensures the maintenance of equipment and the venue through weekly meetings and walk-throughs with the Directors
• Is responsible for basic maintenance of the venue and takes initiative in solving technical issues

Communication, Reporting and Admin

• Downloads all necessary apps: ex. 7shifts, WhatsApp, MarketMan, etc.
• Writes in the Manager Log on 7shifts to communicate as clearly as possible with the rest of the management team – End of Day Report
• Keeps up with the previous shift’s End of Day Report so that they’re aware of anything that can affect service (86s, staff issues, maintenance, etc)
• Is an active member of all our communication groups (Management, departments, staff outings, etc)
• Weekly venue evaluations (Reports include Weekly Sales, Weekly Labor targets, Food Inventory, and Staff) and thorough walkthroughs of all relevant areas

Promotions and Networking

• Takes steps daily to promote the business through social media channels
• Active member of the industry community; introduces themselves and the team to various businesses in the neighborhoods we operate
• Encourages and leads staff to explore local bars and restaurants for networking purposes
• Participates and supports internal sales initiatives, events and community event participation is encouraged
• Available resource for emergencies through the venue’s busiest periods

Job Type: Full-time
Pay: $50,000.00-$120,000.00 per year

Additional pay:

• Tips

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Paid time off
• Vision care

Schedule:

• Weekends as needed

Experience:

• Cooking: 4 years (preferred)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In person
Expected start date: 2025-02-0

The Chef will play a key role in executing Everyside Restaurant’s vision for the best quality of food. They will ensure that it is delivered with a hands on approach in a professional, safe and efficient manner, satisfying the needs of the individual restaurant and exceeding guest expectations. The Chef will contribute to delivery of exceptional food products, by acting as a steward of the department’s resources. This position is fast-paced and requires flexibility to adapt to last minute business needs.
Responsible for all kitchen functions: quality food standards, equipment maintenance, cleanliness, safety, and labor and cost controls. Maintain a positive work environment for all staff. Increase employee morale and set a good leadership example for all staff.
Execute menu items that fit into the restaurant’s food philosophy while working towards 100% guest satisfaction. Responsible for promoting a culinary drive in the kitchen staff and showing a passion for food and hospitality.