Must be a culinary professional with a strong background in contemporary cuisine. Must be a self motivator, a solid team player, strong communication skills and be extremely detail oriented. Your job will be to explore culinary creativity through menu innovation, staff training, and customer service. You will be expected to monitor and ensure superior food quality, surpass guest expectations, and provide leadership and direction to your kitchen team.
Duties will include: Day to day operation and supervision of BOH staff, food cost and BOH labor budgets, sheduling, hiring, employee discipline, purchasing, inventory, menu and recipe development, marketing, special events, off site catering, other duties as required by General Manager.
Qualifications: Minimum 5-10 years experience in a management roll in a high volume, upscale dining establishment, experience operating multiple kitchens, Culinary Arts Degree / Interprovincial Red Seal Certification, mentorship skills, outgoing personality with hands on management skills, extremely organized, able to multi-task, hands on during peak service times, thrive under pressure, First Aid/ CPR, WHMIS, Food Safety certified, and valid drivers license.
Only those selected for an interview will be contacted. Competitive salary and benefits package based on experience.