Chef

Blue Shock Executive Search, established in 2003, excels at recruiting top-tier candidates across the restaurant, hospitality, and foodservice sectors. As industry leaders, we forge connections between exceptional talent and leading employers in Canada and the US.

At Blue Shock Executive Search, we don't just find talent; we craft success stories. As your dedicated career architects, our focus is on connecting you with the perfect opportunities that align with your skills and aspirations. We're passionate about propelling your career forward, ensuring that the next step you take is not just a job but a fulfilling journey. Partner with us, and let's build your success story together.

Client Summary :

The success of this Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute their expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

Job Title : Chef - Future Regional or Multi-Unit Chef

Job Summary : The chef oversees culinary operations and food preparation in a restaurant or kitchen. They are tasked with producing delicious dishes, managing kitchen staff, ensuring food safety and quality, and maintaining a clean and organized kitchen environment, while being financially responsible.

Responsibilities :

• Food Preparation : Prepare and cook a variety of dishes, ensuring that they are executed with excellence in taste, presentation, and quality. This includes following recipes, portion control, and maintaining consistency in the preparation and cooking processes.
• Kitchen Management : Oversee the kitchen operations, including managing kitchen staff, scheduling shifts, and ensuring that all tasks are carried out efficiently. This also involves training and mentoring kitchen staff, monitoring their performance, and maintaining a positive work environment.
• Food Safety and Hygiene : Adhere to and enforce strict food safety and hygiene standards, ensuring proper storage, handling, and preparation of food items. This includes monitoring and maintaining the cleanliness and organization of the kitchen, as well as ensuring compliance with health and safety regulations.
• Inventory and Cost Control : Manage inventory levels and control food costs by minimizing waste, ensuring proper storage and rotation of ingredients, and implementing cost-effective practices. This may involve collaborating with suppliers, conducting regular inventory checks, and analyzing food costs to optimize profitability.
• Collaboration and Communication : Collaborate with other staff members, such as servers, managers, and suppliers, to ensure smooth operations and customer satisfaction. Effective communication skills are essential for coordinating orders, managing special dietary requests, and resolving any kitchen-related issues or concerns.

Requirements :

Out-of-Country Applicants : We do not provide sponsorship opportunities or international relocation; applicants must currently reside in Canada to be considered for this position.