Executive Chef

Job Summary:
We are seeking an experienced and visionary Executive Chef to lead our culinary team. The Executive Chef will oversee all kitchen operations, including menu creation, staff management, and ensuring the highest quality of food and service. This role requires a leader who is passionate about culinary arts, innovative in their approach to menu development, and dedicated to maintaining safety and quality standards.

Key Responsibilities:

• Menu Development: Design and execute seasonal menus, incorporating fresh, local ingredients and aligning with the restaurants vision and goals.
• Team Leadership: Recruit, train, and manage kitchen staff, fostering a positive work environment and encouraging professional growth and teamwork.
• Quality Control: Oversee all food preparation to ensure consistency, presentation, and taste meet the restaurants standards.
• Inventory and Budget Management: Manage kitchen inventory, negotiate with suppliers, and control costs, ensuring efficient use of resources and minimizing waste.
• Health and Safety Compliance: Ensure compliance with all provincial and federal health, safety, and sanitation regulations, including food handling, storage, and cleanliness.
• Scheduling and Shift Management: Create and maintain staff schedules to ensure adequate coverage and optimize kitchen efficiency.
• Event Collaboration: Coordinate with event planners or front-of-house staff for special events, catering requests, and custom menu development.

Qualifications:

• Experience: Extensive culinary experience, with at least 5 years in a leadership role, such as Executive Chef or Sous Chef.
• Culinary Education: Degree or diploma in Culinary Arts or equivalent experience.
• Skills: Expertise in various cooking techniques and cuisines, menu planning, and staff management.
• Certifications: Food Handler Certification (mandatory) and Red Seal Certification (preferred) if applicable in the province.
• Leadership Abilities: Strong interpersonal and leadership skills with the ability to inspire and guide the kitchen team.

Additional Requirements:

• Creativity: A passion for culinary innovation and a desire to introduce new flavors and techniques.
• Physical Stamina: Ability to work in a high-pressure environment, stand for extended periods, and perform physically demanding tasks.
• Flexibility: Willingness to work evenings, weekends, and holidays as required by the business.