Job Description

A multi-unit Chef who thrives on the intensity of leading a region.

The Executive Regional Chef is responsible for the successful operation of all aspects of the restaurants with the Director as a wingman according to the policies, procedures and goals of the company.

JOB DESCRIPTION

• To direct and control the Culinary Operations of the restaurants both corporately and with Franchisee's at an excellent level while maintaining and abiding by all standards, policies and/or procedures set forth by our company and any applicable government agencies.
• To be able to work well with Franchisee's as a mentor to their operational excellence.
• To maximize long-term profitability through excellent leadership. This includes, but is not limited to maintaining high morale within your team and executing/driving excellence in food quality, food preparation, cleanliness and the ongoing skills of your crew and management within the kitchens at a regional level.
• Every day we commit our effort, imagination and skill to creating the best restaurant environment in Canada. The result is one of the most enjoyable dining experiences anywhere for our guests, and an amazing work environment for our people.
• Our Regional Chef works closely with their people to ensure the perfect guest experience, by developing their culinary leaders of the present, and of the future. Cooks, culinary supervisors, sous chefs, and chefs form your team for inspirational mentorship and coaching. Our Regional Chefs also work closely with our National Executive Chef.

• 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, other.
• Knowledge and consistent compliance of 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.
• Red Seal or Culinary Education is preferred
• You are a "Foodie" at heart
• Strong skills in recipe execution / line speed / delivery of quality guest experiences
• Excellence in plate presentation and attention to detail
• Have worked in chain environment - Multi-unit experience is preferred
• Strong Leadership skills - Integrity, Intelligence, and Exemplary Work Ethic
• Ability to travel within home city and Canada

• 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 motivated.