Chef

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Blue Shock Executive Search provided pay range

This range is provided by Blue Shock Executive Search. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

CA$65,000.00/yr - CA$75,000.00/yr

Client Summary:

This new concept opening in Banff is sure to be a success. This Restaurant location has been a pinnacle location for over 30 years in Banff and is a result of the collective efforts of great food and hiring fantastic hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. With a focus on LOCAL this new concept will offer fresh and local cuisine with fun and authentic service.

Job Summary:

The chef is responsible for overseeing the culinary operations and food preparation in a restaurant. They are tasked with producing delicious dishes, managing and developing the kitchen staff, ensuring food safety and quality, and maintaining a clean and organized kitchen environment.

Responsibilities:

• Food Preparation: Prepare and cook a variety of dishes, ensuring that they are executed with excellence in taste, presentation, and quality. This includes following recipes, portion control, and maintaining consistency in the preparation and cooking processes.
• Kitchen Management: Oversee the kitchen operations, including managing kitchen staff, scheduling shifts, and ensuring that all tasks are carried out efficiently. This also involves training and mentoring kitchen staff, monitoring their performance, and maintaining a positive work environment.
• Food Safety and Hygiene: Adhere to and enforce strict food safety and hygiene standards, ensuring proper storage, handling, and preparation of food items. This includes monitoring and maintaining the cleanliness and organization of the kitchen, as well as ensuring compliance with health and safety regulations.
• Inventory and Cost Control: Manage inventory levels and control food costs by minimizing waste, ensuring proper storage and rotation of ingredients, and implementing cost-effective practices. This may involve collaborating with suppliers, conducting regular inventory checks, and analyzing food costs to optimize profitability.
• Collaboration and Communication: Collaborate with other staff members, such as servers, managers, and suppliers, to ensure smooth operations and customer satisfaction. Effective communication skills are essential for coordinating orders, managing special dietary requests, and resolving any kitchen-related issues or concerns.

Requirements:

• Culinary degree or relevant certification preferred
• Proven experience as a chef or in a similar role – Corporate or Franchise
• Strong knowledge of food preparation techniques, culinary trends, and kitchen operations
• Excellent leadership and management skills
• Demonstrated creativity and ability to develop innovative recipes and menus
• Attention to detail and ability to maintain high standards of food quality and presentation
• Knowledge of food safety and sanitation regulations
• Ability to work in a fast-paced and high-pressure environment
• Strong communication and interpersonal skills

Out-of-Country Applicants:

We do not provide sponsorship opportunities or international relocation; applicants must currently reside in Canada to be considered for this position.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Training

Industries

Restaurants, Hospitality, and Food and Beverage Services