We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. Our restaurant is located in the heart of Halifax, and you'll will be the first in command for the back-of-house.
Responsibilities
- Control and direct the food preparation process and any other relative activities
- Overall responsibility for the kitchen’s daily operations.
- Construct menus with new or existing culinary creations ensuring the variety and quality of the serving
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-workers
- Weekly ordering from all vendors, and maintain vendor relationships
- Direct monthly inventory
- Collaborate with the general manager to align kitchen operations with the overarching goals of the establishment
- Managing food cost
Requirements and Qualifications
- Associate degree in culinary arts preferred
- Experience in a back-of-house management position
- Significant experience as a chef, in addition to experience as a sous chef or line cook
- Strong attention to detail
- Creativity
- Ability to oversee and manage kitchen operations
- Ability to remain productive when pulled in many different directions
- Available to work on call, shifts, after hours, over weekends and on public holidays.
- Must have a positive attitude, and the willingness to work as a team
Job Type: Full-time
Pay: $25.00-$30.00 per hour
Benefits:
- Flexible schedule
- Paid time off
Education:
- Secondary School (preferred)
Experience:
- Management: 5 years (preferred)
Licence/Certification:
- Food Handlers Certificate (preferred)
Work Location: In person
