Description
- Lead and manage the kitchen team to ensure efficient and high-quality food preparation.
- Develop and implement production goals and schedules for the back-of-house team.
- Collaborate with the Senior Managers and the management team to achieve sales and production targets.
- Ensure food quality meets brand expectations.
- Manage inventory and control product and labour costs to meet budget requirements.
- Build and develop a strong leadership team to support the store and other locations.
- Identify inefficiencies within the kitchen and implement solutions to improve operations.
- Maintain a structured and organized kitchen environment.
Requirements
- Proven experience as an Executive Chef or similar leadership role in a high-volume, high-scale kitchen.
- In-depth knowledge of kitchen administration and management.
- Strong communication and leadership skills.
- Ability to identify inefficiencies and effectively iron them out.
- Highly organized and structured approach to kitchen management.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Training : Training will be provided in Seattle or Los Angeles for 10 weeks or more during August and September. This training will equip you with the necessary skills and knowledge to lead the Vancouver location successfully.
Corporate Culture
- Competitive Pay & Benefits
- Employer Contribution for individuals and eligible dependents' medical insurance
- Dental, Vision, and Life Insurance
- Health Savings Account (HSA)
- Commuter Spending Accounts
- RRSP plan with company match
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