Executive Chef

Job Description:

-Ensuring promptness, freshness and quality of dishes.

-Coordinating cooks' tasks.

-Implementing hygiene policies and examining equipment for cleanliness.

-Designing new recipes, planning menus and selecting plate presentation.

-Reviewing staffing levels to meet service, operational and financial objectives.

-Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.

-Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.

-Setting and monitoring performance standards for staff.

-Obtaining feedback on food and service quality, and handling customer problems and complaints.

Minimum Qualifications:

-2+ years culinary education.

-5+ years experience in similar position.

-Advanced knowledge of food profession principles and practices.

-Proficient knowledge of human resources management.

-Excellent knowledge of BOH systems, ordering and inventory.

-Excellent communication skills.

-Ability to meet deadlines.

-Available to work on call, shifts, after hours, over weekends and on public holidays.