Job Description

POSITION OVERVIEW:

Responsible for overall food quality and profitability of back of house operations for their location, the Chef leads the kitchen by example, providing support and guidance in recruitment, training, cost controls and reporting, performance management, and partners closely with the General Manager to execute short- and long-term planning. This role is responsible for mentoring and supporting the career development of a diverse group, 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 directly manages culinary team members, engages in two-way feedback with kitchen staff, and works collaboratively with location management and specialist resources in achieving desired performance standards. They may also have direct management responsibilities for contract (project) resources.

ESSENTIAL FUNCTIONS:

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 Emphasizes communication, mentoring and training to execute duties and comply with critical policies and standard procedures; creates positive, supportive working environment through a coaching model, setting the best example in 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 Proactively maintains all records relating to ordering, inventory, food storage and preparation safety guidelines; undertakes administrative responsibilities related to culinary program in line with established daily, weekly and monthly cadence 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, senior leadership 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 as a KM/Chef in a full menu 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
Our team reflects the community we serve. We encourage applications from everyone, and especially welcome interest from people with disabilities, those who identify as BIPOC, and members of the LGBTQ2S+ communities.

Job Types: Full-time, Permanent

Pay: $63,000.00-$70,000.00 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