Executive Chef

  • Location: Toronto
  • Posting Date: April 30, 2021
  • Job Order ID: 450001-1
  • Consultant: Michael Sherwood
  • Industry: Hospitality

The Executive Chef will provide guidance and oversight, train kitchen staff, and reinforce food services quality standards. This role is responsible for managing the daily food and catering operations for the 100 seat restaurant.

Responsibilities include (but are not limited to) the following:
• Ensure that culinary standards for product quality, taste, presentation and execution are met in a consistent and timely manner
• Build, train and retain a high performing team
• Manages all aspects of staff performance in accordance with established service standards; ensuring staff knows and adheres to established steps of service and service standards
• Motivate staff to take ownership of their work and deliver exceptional guest experience
• Assesses staffing requirements on a continuous basis to identify current and future needs
• Taste and monitor the quality of all food products served, providing feedback where appropriate
• Support the achievement of sales volume and margin as determined by seasonal plans
• Control department payroll and ensure that schedules reflect business needs
• Proactively manages costs based on key performance indicators; ensuring that each culinary cost centre operates with the lowest possible cost structure
• Ensure that all operating equipment is cared for to maximize its useful life and to minimize breakage
• Control food waste, maintain par-stock levels and ensure proper rotation of perishable stock
• Keep records of quantities used and handle efficient ordering; placing, managing & monitoring daily food & kitchen supplies orders
• Ensure the kitchen meets all health regulations, standards and codes – including safety practices, hygiene practices, and safe food handling and storage practices
• Comply with all Health & Safety policies and requirements
The ideal candidate:
• Culinary school graduate
• Minimum of 6 years culinary experience with at least 3 years as a Chef De Cuisine or Executive Chef
• Exude positivity and possess a welcoming and enthusiastic can-do attitude
• Exceptional ability to provide elevated guest experience
• Excellent leadership & communication skills
• Excellent food and beverage knowledge
• Strong attention to detail