Grand Rapids Head Chef

Wet Willie's; Grand Rapids; On-site; CAD 60,000 - 80,000; Full time

Job summary

Wet Willie's in Grand Rapids, Manitoba is seeking a skilled Head Chef to oversee kitchen operations, develop innovative menus, and manage culinary staff. The successful candidate will have over 5 years of kitchen management experience, with at least 6 months in a senior role. Responsibilities include staff recruitment, menu planning, and compliance with safety standards. This position offers a chance to contribute significantly to the restaurant's culinary vision and success.

Qualifications

• 5+ years of kitchen management experience, preferably in a high volume service.
• 6+ months experience as Head Chef or Chef de Cuisine.
• ServSafe Certification for Food Manager required.

Responsibilities

• Manage back of house operations and recruit kitchen staff.
• Develop seasonal menu items and specials.
• Ensure compliance with food preparation standards and policies.

Skills

Kitchen management

Team development

Menu planning

Time management

Food safety

Education

Bachelor's degree in food preparation or management

Tools

Compeat software

Job description

Job 151845 - Grand Rapids Head Chef
Grand Rapids, MI

The Head Chef is responsible for the execution of the Slows Bar Bq culinary vision and the successful operation of the business through the efficient management of the back of house operations. The Head Chef will recruit, hire & train a strong team and will be integrally involved in the planning and organization of the store during the pre-opening and launch stages. After the opening, the Head Chef will work closely with the General Manager to strengthen the Slows brand and carry out the Company mission.

POSTION EXPECTATIONS

• Lead by example and motivate the entire team to follow that example
• Cultivate and maintain an environment that ensures employee job satisfaction
• Be creative. Develop seasonally appropriate and impactful specials and catering menu items that display skill and personality while maintaining the overall Slows identity.
• Follow company-wide procedures for creating specials
• Develop and nurture relationships with local farmers
• Be a proactive problem solver
• Coach & teach. Develop team members by providing ongoing one-on-one feedback
• Establish challenging performance goals and provide regular feedback, as well as informal & scheduled formal reviews.
• Ensure the maintenance of the daily shift log by the maintenance team
• Embrace available technology and utilize reporting capabilities to effectively manage costs
• Be the spokesperson for the Grand Rapids operation as promotional opportunities and appearances arise

DUTIES AND RESPONSIBILITIES:

• Ensure all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards
• Master and enforce all policies, procedures, standards, specification, guidelines and training programs.
• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Provide copy of Employee Manual and explain the Company Mission and Grand Rapids specific philosophy.
• Prepare all require paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure labor is scheduled as required by projected business volume; all positions are staffed when and as needed and labor cost objectives are met.
• Work with Executive Chef and restaurant management team to plan and price menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper product storage procedures, standard recipes and portioning and waste control procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in the safe operation of all kitchen equipment as we ll as the Downtown Market waste and recycling procedures.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by adhering to preventive maintenance schedules.
• Maintain cleaning schedules for kitchen equipment, floor mats, walls, hoods and other equipment and food storage areas.
• Oversee maintenance of temperature logs to ensure proper hot holding and cold holding and storage of food. Ensure any necessary corrective action is taken and documented on the log.

Requirements

QUALIFICATIONS AND PERSONAL REQUIREMENTS

• A minimum of 5 years of experience in kitchen management. Prior high volume service and catering experience preferred.
• At least 6 months experience as a Head Chef or Chef de Cuisine of Executive Chef.
• Bachelor’s degree with major concentration in food preparation, management or related field (preferred).
• Must be able to communicate clearly with ownership, managers, kitchen and dining room personnel and guests.
• Proven history of attracting talent, developing leaders, building teams, setting goals and holding staff accountable for performance.
• Excellent time management skills. Able to multi-task, prioritize, organize and delegate.
• Proficient in the following dimensions of restaurant functions: menu planning and preparation, purchasing, sanitation, personnel management and record keeping.
• Strong computer literacy. Prefer background in Compeat software.
• Must have current ServSafe Certification for Food Manager.
• Be able to reach, bend, stoop and frequently lift up to 70lbs.
• Be able to work in a standing position for long periods of time.
• Must be eligible to work in the United States.