Head Chef

COMPANY PROFILE:

The Joseph Richard Group is a collection of unique hospitality ventures owned by André “Joseph” Bourque and Ryan “Richard” Moreno. Our team operates 25 establishments together, constantly fine-tuning our concepts according to the needs of our guests. What sets us apart is our dedication to the Guest Experience; an unwavering commitment to exceptional service, top quality offerings, and a team of like-minded people. 

OUR MISSION:

Creating memorable experiences for all guests through the best people, product, service, and environments.

Job Summary:

• The Head Chef (HC) is responsible for all kitchen operations at their specific location. He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen. Further the Head Chef is responsible for staffing, training and development of all kitchen positions.

Duties:

• Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.
• Managing profit reporting and participation in monthly profit meetings.
• Overseeing and managing all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.
• Conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.
• Controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated. 
• Tracking QSA’s and provide follow up training and improvements.
• Managing kitchenware and disposables budgets.
• Managing kitchen staff schedule, overtime and labour targets.
• Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets. 
• Maintain high level food quality and presentation in accordance with organization’s standard recipes and specifications.

Supervisory Responsibilities:

• Supervising team of 5 or more

Working Conditions:

• Hours and shifts may vary. Includes working evenings, weekends and holidays. Work is performed in restaurant kitchen and office environments.

Wage negotiable, based on experience

Minimum of 3 years’ experience in a professional kitchen * Experience in a Coach or Sous Chef role with JRG for a minimum of 6 months * Food Safe Level 1 * First Aid Level 1, preferred but not mandatory * Proficient working knowledge of Word and Excel * Knowledge of Optimum is an asset * Detail-oriented * Strong communication skills, both verbal and written