Head Chef– Exit 79 Restaurant Grand Falls (Opening Soon)

Job Summary: Reporting to the Hotel General Manager as an experienced and qualified Head Chef responsible for organizing all kitchen activities. The Head Chef will be responsible for creating excellent cuisine, ensuring the highest of quality and customer satisfaction. Duties & Responsibilities: Menu Development – will create all menus and cost all menu items. Menus to be reviewed with Management quarterly or as required. The Chef will have certain creative license, but all menu items must achieve the overall restaurant philosophy. Daily menu specials to be overseen by the Chef. The Chef must be knowledgeable with dietary concerns and allergies. Must stay current on current food/menu trends. Financial – the Chef is responsible for achieving the required cost of goods sold (COGS) and labour costs of all kitchen personnel. The Chef will provide all daily, monthly, annual reports as required by Hotel management and/or Head office. Sanitation - Ensure that the kitchen and surrounding areas are sanitized and kept clean in accordance with the company’s high standards, ensuring all health code regulations are adhered to. Maintenance – must ensure all kitchen, banquet and kitchen equipment is maintained and serviced as required. The Chef is responsible for ensuring all Kitchen Staff are trained in the proper use and service of all equipment. Marketing and Sales – The Chef may on occasion be required to be part of the Sales Team meeting with potential clients and attending trade shows, posting to social media regarding events, specials, etc. Ensuring promptness, freshness and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Reviewing staffing levels to meet service, operational and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers. The Chef is responsible for kitchen food and supply purchasing. The Chef must deal with all suppliers in a respective, business like manner. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements: Proven experience as Head Chef Exceptional proven ability of kitchen management Ability in dividing responsibilities and monitoring progress Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes Good understanding of useful computer programs Credentials in health and safety training Food Safety and Work Safe Training Degree in Culinary science or related certificate

Qualifications: Proven experience as Head Chef Approachable, pleasant, polite Able to work quickly, meet deadlines Self-starter and able to work with minimum supervision Must be able to understand both oral and written English Ability to meet the physical demands of the position Able to work various shifts, including weekends and holidays

Educational Requirements: Education Required: 2+ years culinary education Other Education/Certification/Training preferred: 5+ years experience in a similar position

Work Experience Requirements: 5+ years experience in a similar position

Other Requirements: Must be eligible to legally work in Canada Proficient knowledge of human resources management

Technical Requirements: Equipment: Excellent knowledge of BOH systems, ordering and inventory Software: (MS Office, restaurant management software, POS) Other: Advanced knowledge of food profession principles and practices