Job Description

JOB DESCRIPTION

TITLE

HEAD CHEF/ KITCHEN MANAGER

REPORTS TO

President

Job Purpose

The Head Chef leads and manages all kitchen operations at Newark Brewing Company Ltd., including food preparation, staff supervision, and kitchen organization. As the culinary leader, the Head Chef is responsible for the consistent delivery of high-quality meals, staff performance, and kitchen efficiency. Outside of the kitchen, the Head Chef plays a key role in business development through menu design, trend analysis, budgeting, and strategic planning.

Key Responsibilities

Ensure timely preparation of dishes with consistent quality and freshness. Lead, schedule, and supervise kitchen staff, including cooks, prep workers, and dishwashers. Establish and enforce food safety standards; inspect kitchen and equipment for cleanliness and compliance. Design and innovate recipes, develop menus, and determine plating and presentation styles. Review staffing levels to meet operational and financial goals. Conduct interviews and participate in the recruitment and training of kitchen personnel. Maintain and manage inventory of food and kitchen supplies; issue purchase orders as needed. Monitor supplier pricing and ensure food costs remain within budget. Track and minimize food waste. Arrange for service or maintenance on malfunctioning equipment. Source and vet new food and kitchen suppliers when necessary. Conduct regular food inventories and replenish stock as required. Oversee replacement of kitchenware and serveware. Set performance standards and monitor staff productivity and compliance. Schedule staff based on business needs. Participate in progressive discipline and termination procedures when necessary. Handle escalated customer complaints and gather feedback for continuous improvement. Perform additional duties as required by management.

Core Competencies

Strong verbal and written communication. Deep understanding of culinary responsibilities and team coordination. Proven leadership in a dynamic, fast-paced environment. High standards for customer service. Strong teamwork and relationship-building skills. Excellent organizational and multitasking abilities. Advanced problem-solving and decision-making skills. Discretion, professionalism, and diplomacy with internal and external stakeholders.

Key Qualifications

Culinary Arts Diploma from a recognized post-secondary institution. Minimum 1 year of experience as a Head Chef. At least 1 year of management experience. Knowledge of food safety, workplace hazardous materials, and first aid. Experience with HR functions: recruitment, training, and performance management. Familiarity with basic accounting, budgeting, and cost control. Proficiency in Microsoft Office, especially Excel. Valid Food Handler's Certificate.

Working Conditions

Additional Hours:

May include overtime and work outside of regular hours as required.

Environment:

Exposure to cold storage (freezers, refrigerators), hot surfaces (stoves, dishwashers), and cooking fumes.
Job Types: Full-time, Permanent

Pay: $50,000.00-$80,000.00 per year

Benefits:

Casual dress Discounted or free food Store discount
Ability to commute/relocate:

Beamsville, ON: reliably commute or plan to relocate before starting work (required)
Experience:

Cooking: 1 year (required)
Work Location: In person