Job Description

Chef de Cuisine

The Chef de Cuisine position reports directly to the Chef/Owner of Fat Rabbit and is a key member of the upper management team. In this role, you will oversee daily kitchen operations, uphold culinary standards, and contribute to the financial and administrative success of the restaurant. You will be responsible for accurately and efficiently cooking meats, fish, vegetables, and other food products, as well as prepping and portioning items prior to cooking. Additional responsibilities include final plate preparation, plating, garnishing, and ensuring all dishes are executed to the highest quality.

Job Summary

Reports To:

Head Chef/Owner

Job Tasks:

Culinary & Operational Duties

Prepare food with care and efficiency to the standard of the Head Chef. Maintain a clean, organized, and efficient kitchen. Ensure all food meets the highest quality standards and is served on time. Plan menus and design plating presentations for each dish. Create new recipes and contribute to ongoing menu development. Keep track of new trends in the industry. Work within all health standards set by Niagara Public Health.

Leadership & Staff Management

Coordinate kitchen staff and assist them as required. Hire, train, and develop staff to execute all menu items to standard. Enforce best practices for safety and sanitation in the kitchen. Incorporate feedback from staff and patrons to improve operations and resolve issues.

Administrative, Financial & Scheduling Responsibilities

Track and maintain kitchen P&Ls, identifying variances and areas for improvement. Monitor and prepare labour reports to ensure efficient staffing and cost control. Oversee kitchen scheduling, ensuring adequate coverage while controlling labour budgets. Manage administrative duties including inventory documentation, kitchen logs, and operational reporting. Conduct stocktaking of ingredients and equipment; place and follow up on orders as needed. Assist in cost analysis for menu engineering, portioning, and waste reduction.

Qualifications:

Minimum 5 years of restaurant experience in a comparable full-service environment. Strong organizational and time-management skills. Passionate about food and culinary excellence. Driven, proactive, and committed to upholding standards. Thrives in a fast-paced, high-pressure environment. Able to work days, nights, weekends, and holidays (part- or full-time). Possesses a positive attitude and eagerness to learn new skills.

Work Environment:

Carrying food, equipment, and supplies. Standing for extended periods; climbing ladders to access stock. Hot work environment with exposure to hot equipment and fast-paced conditions.
Job Type: Full-time

Benefits:

Dental care Extended health care Paid time off
Work Location: In person