Job Description

JOB OVERVIEW

We are seeking a dedicated and experienced Executive Chef / General Manager to lead our restaurant team

in delivering exceptional dining experiences in beautiful and historic Saint Andrews by-the-Sea in New Brunswick.

This leader will be responsible for the general management and direction of all restaurant business operations. Maintain high standards of food, service, and health and safety. Ensure the efficient and profitable business performance of the restaurant, and the optimal utilization of staff and resources.

This role requires strong leadership skills and a passion for hospitality, as well as the ability to manage a diverse team in a fast-paced environment.

DUTIES

Overall Operations:

Optimize customer experience and overall restaurant profitability In collaboration with the owners, identify and schedule entertainment for the restaurant Set restaurant operating goals and objectives Ensure compliance with restaurant security procedures Determine and execute operating improvements

Back-of-Restaurant Responsibilities...

Work with senior cooks to:

Lead the planning and execution of menus developed in collaboration with the owners Lead by example with superior cooking skills and mentorship Identify and estimate food and beverage supply requirements and place orders with suppliers in partnership with the cooks Negotiate purchase prices and develop preferred suppliers Arrange for maintenance and repairs of equipment and services Interact with customers to ensure all inquiries and complaints are handled promptly

Front-of-Restaurant Responsibilities ...

Oversee and mentor the FOH manager to:

Assess staffing requirements and recruitment of staff as required Train and coach employees Ensure employees know and adhere to established codes of practice Organize and monitor employee schedules Interact with customers

Financial:

Plan and monitor restaurant sales and revenue In conjunction with kitchen staff, analyze food and beverage costs and assign menu prices Ensure cash management procedures are completed accurately Set and monitor budgets Analyze budget variances and take corrective actions Establish and implement financial controls Implement and oversee cost cutting measures

Marketing & Promotion:

Organize and supervise marketing and promotional activities including social media accounts Keep current with trends in the restaurant industry Be involved with the community business organizations such as Chamber of Commerce

Administration:

Maintain employee records Keep records of health and safety practices Maintain business records Prepare and analyze management reports

Requirements

Proven experience in restaurant management or a similar role within the hospitality industry. Strong knowledge of food preparation techniques and culinary practices. Familiarity with food safety standards and regulations. Excellent leadership skills with the ability to motivate and develop a team. Strong organizational skills with attention to detail in all aspects of food service. Ability to work in a fast-paced environment while maintaining high-quality standards. Excellent communication skills to interact effectively with staff and customers.
We can offer a minimum of 50 hours per week with guaranteed, predictable days off per week. Perks and bonus include performance and retention bonus, staff accommodation and meal compensation. Our season runs from May to October.

Chef/Kitchen Manager Qualifications

Management and team building skills Financial management skills Knowledge of various cooking methods, ingredients, and procedures Familiarity with the industry's best practices and leading culinary trends Leadership Creativity Decision making Handles pressure Deals with uncertainty

Education and Experience Requirements:

Demonstrable abilities with financial and management tools (P&L, Balance Sheet, POS, scheduling) Red Seal Preferred Formal culinary training is a requirement or equivalent kitchen experience. National Food Safety Certification.

Compensation

- to be negotiated.

If you are passionate about culinary excellence and have the leadership qualities needed to drive a hospitality organization's financial and culinary success, we encourage you to apply for this exciting opportunity as Executive Chef / General Manager.

Job Types: Full-time, Seasonal
Contract length: 7 months

Pay: $55,000.00-$65,000.00 per year

Additional pay:

Bonus pay Tips
Benefits:

Discounted or free food Housing allowance Relocation assistance
Flexible language requirement:

French not required
Schedule:

Day shift Evening shift Monday to Friday Morning shift Weekends as needed
Experience:

restaurant management: 5 years (required)
Work Location: In person

Expected start date: 2025-04-20