Executive Chef & Kitchen Leader: Elevate Excellence

Blue Shock Recruitment Solutions; Wakefield; On-site; GBP 48,000 - 59,000; Full time

Benefits offered by this job

Competitive compensation

Vacation policy

Comprehensive benefits

Leadership development

Job summary

Blue Shock Executive Search seeks an Executive Chef/Kitchen Manager to direct the Culinary Operations of a high-volume restaurant in Mississauga, Ontario. You will lead a large culinary team, drive food quality, consistency, and guest satisfaction while upholding safety and standards.

The role offers a competitive total compensation of CAD 90,000–110,000, generous vacation, comprehensive benefits, and opportunities to participate in leadership development and to help launch new restaurants

Qualifications

• Experience managing a large culinary team in high-volume settings.
• Experience with Premium Casual or Fine Dining leadership.
• Food Safe Certified.
• Inventory, food cost, labour, budgeting experience.
• Knowledge of government health and safety standards.
• Strong leadership and training abilities.
• Excellent interpersonal and communication skills.
• Proven ability to meet short- and long-term business goals.

Responsibilities

• Provide leadership and training for a large culinary crew.
• Prepare and cook a variety of dishes to high standards.
• Manage sales forecasts and budgets.
• Identify and develop crew into management roles.
• Oversee kitchen execution and QA during peak periods.
• Inventory management and scheduling.
• Submit weekly/monthly reports on labour and food costs.

Skills

Leadership

People development

Time management

Problem solving

Communication

Adaptability

Dependability

Job description

Blue Shock Executive Search seeks an Executive Chef/Kitchen Manager to direct the Culinary Operations of a high-volume restaurant in Mississauga, Ontario. You will lead a large culinary team, drive food quality, consistency, and guest satisfaction while upholding safety and standards.

The role offers a competitive total compensation of CAD 90,000–110,000, generous vacation, comprehensive benefits, and opportunities to participate in leadership development and to help launch new restaurants