Job Description

- To direct and control the Culinary Operations of the restaurant at an excellent level while maintaining and abiding by all standards and policies.

• 3 to 5 years of Chef expreince is required
• New concept opening is a must have
• Strong systems development experience would be an asset

• Providing leadership, training and ongoing morale for a large culinary crew.
• Identifying skill and leadership potential in your crew and developing those exceptional individuals into management roles within our company.
• Full kitchen execution and managing quality assurance during high revenue periods.
• Inventory and inventory management.
• Expert scheduling.
• Managing and submitting periodic weekly and monthly reporting regarding labour cost, food cost, etc.

• Previous experience managing a large culinary team in a high-volume, fast-paced environment.
• Previous experience managing the culinary team of a Premium Casual or Fine Dining restaurant.
• Food Safe Certified
• Experience with projection and management of inventory, food cost, labour, variable costs, prep charts etc.
• Knowledge and consistent compliance with government health and safety standards.
• Proven Leadership Skills - people development and motivation, technical culinary skills training, policy and procedure management, time management, problem-solving/decision making.
• Excellent Interpersonal Skills - Self-motivated/driven, positive/high energy, excellent written and verbal communication skills, administration skills, adaptability/flexibility, dependability/attendance, appearance/grooming.
• Proven ability to achieve short and long-term business goals.

• Highly organized.
• Personal commitment to continuous improvement.
• Ambassadorship - Complete understanding and belief in company philosophy.
• Ability to remain calm and make effective decisions in stressful situations.
• A positive, outgoing personality.
• High energy and motivation.

Blue Shock