Chef

Position Summary The Chef is responsible for leading all culinary operations and delivering an exceptional food experience for every guest. This role oversees kitchen performance, food quality, team development, inventory management, cost control, and health and safety compliance.
Success in this position requires a hands-on leader who can build and develop high-performing teams, maintain operational excellence during peak service periods, and drive strong financial results while creating a positive and accountable kitchen culture. Build and create exceptional menus and recipes that the guest will crave.

Key Responsibilities: Culinary Leadership & Team Development

• Lead, coach, and inspire the culinary team in a fast-paced environment.
• Recruit, train, mentor, and develop kitchen team members and future leaders.
• Create a culture of accountability, teamwork, professionalism, and continuous improvement.
• Conduct performance coaching and provide ongoing feedback to support growth and retention.
• Promote a safe, respectful, and inclusive workplace.
• Recipe and menu development

Culinary Execution & Guest Experience

• Maintain the highest standards of food quality, presentation, consistency, and execution.
• Ensure all menu items are prepared according to company recipes, specifications, and standards.
• Lead kitchen operations during periods of high volume and peak business demand.
• Partner with front-of-house leadership to deliver a seamless guest experience.
• Identify opportunities to improve operational efficiency and culinary execution.

Financial Management

• Manage food cost, labour cost, and controllable expenses to achieve budgeted targets.
• Monitor inventory levels and ordering practices to maximize profitability and minimize waste.
• Analyze sales trends and operational metrics to support business decisions.
• Prepare and submit weekly and monthly reports related to labour, food cost, inventory, and operational performance.

Operational Excellence

• Develop and maintain effective scheduling practices that align with business needs.
• Ensure proper inventory controls, receiving procedures, storage standards, and product rotation.
• Maintain a clean, organized, and well-maintained kitchen environment.
• Support menu launches and product rollouts as required.
• Ensure compliance with all company policies, procedures, and operating standards.

Qualifications & Experience

• Proven experience leading a small culinary team in a full-service restaurant environment.
• Previous experience as an Executive Chef, Head Chef, Chef de Cuisine, or Kitchen Manager.
• Experience within premium casual dining, upscale casual, or fine dining operations.
• Food Safe Certification or equivalent food safety certification.
• Strong understanding of inventory management, food costing, labour planning, purchasing, and waste control.
• Demonstrated ability to achieve operational and financial targets.
• Comprehensive knowledge of health, safety, and sanitation regulations.
• Proficient with reporting, scheduling, and restaurant management systems.

Leadership Competencies

• Strong people leadership and team development skills.
• Effective coach and mentor with a passion for developing talent.
• Excellent communication and relationship-building abilities.
• Strong organizational and time management skills.
• Sound judgment and decision-making under pressure.
• Ability to adapt and lead through change.
• Results-driven with a strong sense of accountability.

Personal Attributes

• Positive, energetic, and professional.
• Highly organized and detail-oriented.
• Calm and effective in fast-paced environments.
• Self-motivated and dependable.
• Committed to personal and professional growth.
• Passionate about hospitality, food quality, and guest satisfaction.
• Genuine ambassador for the company culture and values.

Success Measures The Chef will be evaluated on:

• Food quality and consistency
• Guest satisfaction
• Team engagement and retention
• Training and leadership development
• Food cost performance
• Labour cost management
• Inventory accuracy and waste reduction
• Health and safety compliance
• Overall restaurant profitability