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Job Code:019-057
Opportunity:Executive Chef
Type:Permanent

    

Executive Chef

Summary of Position:

The Executive Chef will ensure the proper production techniques are followed to produce high quality food service and finished products to establishment's standard in all kitchen departments. The Executive Chef will be responsible for all kitchen operations. It is expected that the Executive Chef will conduct duties in a professional and business like manner and encourage excellence from all employees, always striving to achieve maximum guest satisfaction.

Responsibilities:

  • Ensuring every employee is working effectively and efficiently as well as taking advantage of opportunities to develop staff, improve moral and employee relations.
  • Ensures smooth operations between all kitchen departments as well as external departments and the kitchen.
  • Understand the importance of food cost and menu planning to take advantage of seasonal fluctuations of the market.
  • Assists in the preparation of menus and new recipes
  • Actively participates in ensuring that proper recycling and food waste disposal is maintained
  • Demands quality of product when purchasing items, ensuring high quality product is used.
  • Communicates and participate in plate presentation and buffet set up as well as actively communicating new presentation ideas and concepts
  • Handles daily staffing requirements and ensures that staffing levels are met while keeping labor cost minimized
  • Training, re-training, and motivation of staff, giving feedback (positive or negative) when necessary
  • Create menus for special events and catering
  • Strive to keep food and labor cost within budget
  • Ensure that guest complaints and requests are dealt with in a professional and timely manner, always keeping guests best interest and happiness as top priority
  • Ensure that all  policies and procedures are eing followed by staff
  • Handle scheduling and payroll, administer pay checks
  • Ensuring that the kitchen is profitable
  • Handling Daily Function sheets, keeping up with banquet and catering demands   

Qualifications/Education:

  • Minimum 10 years cooking experience
  • Minimum 3 years’ experience in kitchen management 


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