Chef de Cuisine - Events
About The Position
Under the supervision of the Corporate Chef, Events, the Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. He/she oversees all food preparation for their location. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. The day to day: Communicates the location’s 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
Requirements
- Proven culinary leadership experience in a comparable catering or similar environment
- Post-secondary education in Culinary Arts Management or a related field
- Strong business and financial acumen
- Proficiency in Microsoft Word, Excel, and Outlook
- Self-motivated, flexible, and able to multitask effectively in a fast-paced environment
- Excellent verbal and written communication skills
- Demonstrated human resources management experience, including recruitment, selection, training, and performance management
- Strong leadership and team development capabilities
- Exceptional organizational and time management skills
- Available evenings, weekends and holidays as needed
- Legally eligible to work in Canada
Nice To Haves
- Red Seal and food handler certification considered an asset
Responsibilities
- Leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence.
- Overseeing all food preparation for their location.
- Ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.
- Communicating the location’s vision to all team members and leading by example.
- Reinforcing the O&B values daily and inspiring the team with his/her exciting vision for the restaurant’s future.
- Consistently monitoring kitchen operations and cleanliness.
- Building and maintaining relationships with team members and front of house management alike.
- Following proper ordering, inventory and receiving procedures.
- Showing leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.
- Demonstrating high personal integrity, business ethics and taking every opportunity to promote the restaurant.
- Conducting recruitment and selection, training and development initiatives as well as performance management and employee coaching.
- Using conflict/resolution and problem solving skills.
Benefits
- Shared gratuities
- Paid vacation, sick, and personal day
- Comprehensive health, dental, and vision benefits, including enhanced mental health coverage
- Dining allowance/ Clothing allowance
- Discounted gym membership
- Access to our employee assistance program
- Group life and disability insurance
- 50% dining discount at all O&B restaurants for you and up to three guests
- RRSP matching
- Employee referral program
- Professional development fund
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
