Job Description

POSITION OVERVIEW

Responsible for overall food quality and profitability of back of house operations for their location, the Chef leads the culinary team by example, provides support and guidance in recruitment, training, cost controls and reporting, performance management, and short- and long-term planning. This role is responsible for mentoring and supporting the career development of a diverse group of kitchen staff, acts as a crucial partner to location General Managers and the Executive Chef, and is guided by and lives our Company's values - Be Real, Have Fun, Own It, and Grow With Us.

SUPERVISORY RESPONSIBILITY

The Chef is a functional expert and role model, providing role modelling and thought leadership and setting the example for all back of house team members. The Chef engages in two-way feedback with kitchen staff, and works collaboratively with location management and the Executive Chef in achieving desired performance standards. They may also have direct management responsibilities for contract (project) resources.

ESSENTIAL FUNCTIONS

Compliance with all Company policies and procedures, including the Employee Handbook and all standard operating procedures Directly responsible for recruiting, training, monitoring, and providing feedback for all back of house staff, in partnership with the General Manager Manages all kitchen employees including supervisory roles, with oversight of contractors / vendors as appropriate Achieves effective staff management through quality communication, mentoring and training to undertake duties and comply with all policies and procedures in place; creates positive, supportive working environment through a coaching model comprised of setting the best examples around consistency, high service standards, mutual respect and team working Works alongside all culinary team members in all aspects of kitchen operations, including food preparation, presentation, kitchen hygiene and deep cleaning, special menus and events; an "all hands in" leader, Chef works all shifts on a rotational basis to develop and maintain the deepest understanding of culinary programming and execution, team member capacity and development, and quality of product Supports development of kitchen teams in all aspects of their roles, including leadership responsibilities (hiring, providing feedback, continuous improvement and performance management); supports all formal performance management processes for back of house Identifies and nurtures high potential individuals, providing opportunities for growth into leadership positions across the Division Ensures the highest standard of quality that reflects our brand and our guests' expectations Follows food trends and submits innovations and ideas to Executive Chef for further collaborative development Responsible for overall fiscal management of kitchen, including but not limited to meeting all budgeted revenue and expense targets, continuous and prudent management of controllable costs; proactive communication regarding missed targets, ideally in advance for open, transparent discussion Communicates with kitchen teams on an ongoing and regular basis (at least weekly) about controllable costs and efficiencies to meet or exceed targets Ensures consistency through adherence to plating manuals and training materials Maintains theoretical food cost and budgeted labour target at location Ensures equipment maintenance logs are accurate and updated for location Responsible for general kitchen maintenance and scheduled maintenance programs Maintains Vancouver Coastal Health requirements and FoodSafe certifications Maintains transparent, open and collaborative partnerships with General Manager, Executive Chef, Operations Manager and support teams Responsible for staff compliance with all company policies Designates an alternate to assume responsibilities in their absence From time to time, may be required to assume responsibility for special projects and initiatives as directed by This is Blueprint management.

REQUIRED SKILLS & EXPERIENCE

At least two years' prior demonstrable experience at Chef level in a fast-paced restaurant / pub / lounge environment Knowledge of appropriate statutory regulations and guiding principles including but not limited to health regulations, Occupational Health & Safety, Employment Standards, local bylaws governing live entertainment venues Comfort with budgeting, financial planning, food and labour costs; Experience with BOH administration including scheduling, ordering, inventory and invoicing; Possesses a positive, coaching / mentoring approach to managing a busy kitchen team; Proven ability to communicate effectively and manage in a professional, consistent manner Passion for quality, service and working collaboratively to provide a first-class guest experience FoodSafe certification

PREFERRED SKILLS & EXPERIENCE

Red Seal certification preferred Product knowledge appropriate to venue and client profile Interest in food trends appropriate to venue and client profile Thrives in a dynamic, fast-paced, team-based environment Drives for results by inspiring others
Compensation range illustrative of base salary, performance incentives and gratuities.

Job Types: Full-time, Permanent

Pay: $55,000.00-$80,000.00 per year

Benefits:

Casual dress Company events Dental care Discounted or free food Employee assistance program Extended health care Flexible schedule Life insurance Paid time off Store discount
Experience:

kitchen management: 2 years (required)
Licence/Certification:

FoodSafe (required)
Work Location: In person