Job Description
The Chef de Cuisine is responsible for leading, motivating and engaging the Catering culinary team by executing the highest standard of culinary excellence.
He / she oversees all food preparation for off site catering. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.
PRIMARY DUTIES & RESPONSIBILITIES
- Communicates the catering vision to all team members and leads by example.
- Reinforces the O&B values daily and inspires the team with his / her exciting vision for the restaurant’s future.
- Consistently monitors kitchen operations and cleanliness
- Builds and maintains relationships with team members and front of house management alike
- Follows proper ordering, inventory and receiving procedures
- Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
- Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
- Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
- Uses conflict / resolution and problem solving skills
Qualifications
- A minimum of 5 years of culinary leadership experience in a similar environment
- Culinary Arts or Management education is an asset
- Red Seal, Certified Chef de Cuisine designation Certification desirable
- Serve Safe Certification
- Strong business acumen
- Self-starter, flexible and ability to multi-task in a fast paced environment
- Must possess excellent verbal and written communication skills
- Human resources management skills such as : recruitment, selection, training, performance management
- Strong leadership skills
- Time management skills
Additional Information
We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process.
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