Blue Shock Jobs (2)

A strong kitchen presence and a great leader of teams in large volumes sales scenarios.

The Chef in Training will create passion and enthusiasm for the company vision To be the most loved and best run restaurant in North America .

They will ensure that the standards are executed flawlessly throughout the kitchen every day.

The Chef is responsible for the overall smooth operation of the kitchen and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership.

The opportunity also exists to overlap into the front of house as a partner to the General Manager as a mentor to staff and the leadership team alike with regards to food knowledge, guest service points, 1 / 1 development, group involvement as well as managing the leadership meetings and planning for the future.

• Managing the kitchen direct reports, including dishwashers, line cooks expeditors and kitchen coaches
• Developing the kitchen employees through extensive training ensuring they full understand the brand and employee values
• Responsible for hiring, firing and personnel performance
• Identifying potential management trainees and monitoring and supporting their development in order to sustain regional and organizational growth targets
• Leading daily pre-shift meetings for kitchen staff, including daily and weekly objectives

Kitchen Operations Management

• Responsible for food revenues meeting financial targets
• Responsible for daily / weekly numbers, using the internal Quality Sales Report (QSR), of guest counts, sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every period
• Formulate and design all menus as per head office delivery of regular and feature menu concepts / changes. Participate in all aspects of food delivery as required
• Developing and communicating a 16 week plan for the kitchen business
• Ensuring quality standards for food execution.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership;

support all team members in their efforts to achieve service excellence.

• Auditing and influencing productivity, scheduling and labor costs
• Conducting daily walk-throughs of the restaurant to identify issues and concerns and communicate them to the General Manager and Chef
• Training employees at all levels for the kitchen overall and for their specific roles
• Manage and lead the kitchen teams, including overall all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
• Participate in new employee orientation; provide on the job training where appropriate to support staff performance of job duties.
• Prepare rosters for each shift in a timely manner and ensure adequate staffing levels, in accordance with budgetary guidelines.
• Provide support to the management team; perform managerial duties and functions for other departments as required; act as a designate in the absence of the General Manager.
• Developing and driving kitchen and prep routines, systems and procedures to ensure consistency and profitability

QUALIFICATIONS

Minimum 5 years as a Chef de Cuisine in a full service dining service experience.

10 years’ progressive experience in a variety of dining environments.

Kitchen supervisory experience.

Red Seal Cooks Qualification is an asset.

Post-secondary education is an asset.

Do you love food and People and have the ability to travel to some fantastic cities?

The Chef in Training will create passion and enthusiasm for the company vision To be the most loved and best run restaurant in North America .

They will ensure that the standards are executed flawlessly throughout the kitchen every day.

The Chef is responsible for the overall smooth operation of the kitchen and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership.

The opportunity also exists to overlap into the front of house as a partner to the General Manager as a mentor to staff and the leadership team alike with regards to food knowledge, guest service points, 1 / 1 development, group involvement as well as managing the leadership meetings and planning for the future.

• Managing the kitchen direct reports, including dishwashers, line cooks expeditors and kitchen coaches
• Developing the kitchen employees through extensive training ensuring they full understand the brand and employee values
• Responsible for hiring, firing and personnel performance
• Identifying potential management trainees and monitoring and supporting their development in order to sustain regional and organizational growth targets
• Leading daily pre-shift meetings for kitchen staff, including daily and weekly objectives

Kitchen Operations Management

• Responsible for food revenues meeting financial targets
• Responsible for daily / weekly numbers, using the internal Quality Sales Report (QSR), of guest counts, sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every period
• Formulate and design all menus as per head office delivery of regular and feature menu concepts / changes. Participate in all aspects of food delivery as required
• Developing and communicating a 16 week plan for the kitchen business
• Ensuring quality standards for food execution.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership;

support all team members in their efforts to achieve service excellence.

• Auditing and influencing productivity, scheduling and labor costs
• Conducting daily walk-throughs of the restaurant to identify issues and concerns and communicate them to the General Manager and Chef
• Training employees at all levels for the kitchen overall and for their specific roles
• Manage and lead the kitchen teams, including overall all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
• Participate in new employee orientation; provide on the job training where appropriate to support staff performance of job duties.
• Prepare rosters for each shift in a timely manner and ensure adequate staffing levels, in accordance with budgetary guidelines.
• Provide support to the management team; perform managerial duties and functions for other departments as required; act as a designate in the absence of the General Manager.
• Developing and driving kitchen and prep routines, systems and procedures to ensure consistency and profitability

QUALIFICATIONS

Minimum 5 years as a Chef de Cuisine in a full service dining service experience.

10 years’ progressive experience in a variety of dining environments.

Kitchen supervisory experience.

Red Seal Cooks Qualification is an asset.

Post-secondary education is an asset.