Head Chef

Company : Mad Mexican Food Products Ltd

Job Type : Full Time

Old Toronto, On

Number of Applicants

:

000+

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Job Description - Head Chef

Mad Mexican has a vision to grow our artisan Mexican Food from a Toronto-area to a province, no better yet, a Canada-wide distribution of our food products. To do this, we need authentic and strong people willing to walk the fields alongside us to create our path for real Mexican food in the Canadian marketplace. Must be able to work in a fast-paced environment, work under pressure, have exceptional problem solving skills, be results-oriented and most important have a high standard in customer service.

Availability to work Fridays, Saturdays, Sundays and holidays evenings is required.

As a Head Chef, you will be responsible to provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations. Head Chef is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. The head chef leads by example, possess strong communication and organizational skills, maintains high team morale and a standard of 100% Guest satisfaction. This includes directing product conceptualization & development, menu engineering & implementation, recipe creation, item costing, concept testing, control labor & food cost, impeccable cleaning standards and on-going quality assurance of processes and systems. The Head Chef will focus on supervising and supporting the day-to-day activities in the kitchen by training, inspiring, delegating tasks, assigning responsibilities, being and making staff accountable, prioritizing activities and monitoring operating standards.

Measurable Accountabilities

Recruiting, On boarding and Layoffs: Ensure that we are always covered in the BOH including backups and staff is properly trained.

Team Development: Build a team full of A players, well engaged with a clear vision and goal oriented. Staff has aligned values and principles with the company. Manage all aspects of the kitchen including operational, quality and administrative functions. Maintain a close and clear communication with the kitchen team.

Cost Control: Control profitability and budgeting for the BOH. Food & Labor cost and inventory control. Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.

Cleaning & Hygiene Standards are met: Monitor cleaning and high standards/quality in everything related to the kitchen. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.

Reports: Create accurate and insightful reports on a timely manner. Report any discrepancies to management, in a timely fashion, in relation to procedure, equipment functionality and quality of base product in the kitchen.

Monitor Cash Flows & Tips: Monitor cash flow & tips related to BOH ensuring that there is no money missing. Maintain honesty and integrity as high values on all professional levels.

SOPs: Create, Implement and manage standard operating procedures for different positions throughout the facility. Ensure SOPs are being followed, updated and revised when required.

Health & Safety: Ensure a safe working environment for all employees and visitors. Keep health and safety practices up to date. Ensure that all food is handled and stored safely in accordance with health and safety regulations.

Quality and Timeliness of Food: Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specification.