Executive Chef/$45,000-$50,000/yr
The Burke Group - Niagara, ON

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Our client is seeking a qualified, dynamic and skilled Executive Chef to lead and manage the kitchen, food preparation, supplies ordering and team for a year round established quality employer. Reporting to the proprietor, the Executive Chef is responsible to manage the day-to-day kitchen operations and play an active, leadership role on the management team; strategizing and planning for business growth and development. The Executive Chef is also responsible to develop a creative menu with a focus on quality, freshness and presentation. Our client is seeking a dedicated and passionate candidate ready to join a hospitality family and become a dynamic force in its continued Niagara Region reputation.

  • Food Handler Certification
  • Red Seal Certification or equivalent work experience as a chef
  • Minimum of 5 years’ cooking experience; casual, to high end restaurant experience is considered an asset
  • Passionate about Food and Beverage
  • Solid understanding of sales, profit performance, inventory procedures and analysis, as well as the ability to make suggestions and develop action plans
  • Experience planning and developing recipes and menus which reflect customer demands and support the objectives of the restaurant
  • Demonstrated leadership, management and problem solving skills, as well as a solid track record of delivering timely results
  • Manage day to day kitchen operations and kitchen team;
  • Execution of daily food service, quality, technique, portion, presentation and food cost control;
  • Support management with catering proposals, menu pricing and menu innovation;
  • Using previous experience and creativity, help to develop unique signature products which appeal to established customer base;
  • Ensure the highest standards of quality and freshness are achieved at all times;
  • Ensure appropriate sanitation, maintenance and safety standards are followed;
  • Standardize production recipes to ensure consistent quality;
  • Manage menu planning, costing and vendors;
  • Train and manage all kitchen team members, fostering an environment of learning and leadership where improvement to products and processes are welcomed;
  • Maintain low wastage levels through good stock management and rotation, accurate recording, training and active monitoring;
  • Analyze daily/weekly/monthly food costs, identifying opportunities for increasing profitability and maximizing revenue;
  • Regularly conduct research on the local market and develop and implement new ideas to maximize revenue;
  • Determine production schedules and team requirements necessary to ensure timely delivery of services;
  • Supporting colleagues during peak times, undertaking any operational duty which might be reasonably required to ensure guest experiences;

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About this company
Founded by company principal Anne Charette Tyler, The Burke Group has provided companies in Southwestern Ontario with the highest level of...