Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality. 
 
Role Overview:
The Executive Chef is responsible for overseeing the culinary operations, food production and quality to the finished plate. They are tasked with producing delicious dishes, managing kitchen staff, ensuring food safety and maintaining a clean and organized kitchen environment.
 
Job Description:
To direct and control the Culinary Operations of the restaurant at an excellent level while maintaining and abiding by all standards, policies and/or procedures set forth by our company. Our goal is to maximize long-term sales & profitability through excellent leadership. This includes but is not limited to maintaining high morale within your team and executing/driving excellence in food quality, food preparation, cleanliness and the ongoing skills of your crew and management within the kitchen.
 
 
Key Responsibilities:

• Providing leadership, training, and ongoing morale for a large culinary crew.
• 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.
• Managing sales forecasts and profit budgets.
• Identifying skill and leadership potential in your crew and developing those exceptional individuals into management roles within our company.
• Full kitchen execution and managing quality assurance during high revenue periods.
• Inventory and inventory management.
• Expert scheduling.
• Managing and submitting periodic weekly and monthly reporting regarding labour cost, food cost as well as all of the controllable kitchen and restaurant costs to budget.

• Previous experience managing a large culinary team in a high volume, fast paced environment.
• Previous experience managing the culinary team of a Premium Casual or Fine Dining restaurant.
• Food Safe Certified
• Experience with projection and management of inventory, food cost, labour, variable costs, prep charts, other.
• Knowledge and consistent compliance of government health and safety standards.
• Proven Leadership Skills - people development and motivation, technical culinary skills training, policy and procedure management, time management, problem solving/decision making.
• Excellent Interpersonal Skills - Self-motivated/driven, positive/high energy, excellent written and verbal communication skills, administration skills, adaptability/flexibility, dependability/attendance, appearance/grooming.
• Proven ability to achieve short and long term business goals.

• Highly organized.
• Red Seal Chef Certification is an asset.
• Personal commitment to continuous improvement.
• Ambassadorship - Complete understanding and belief in company philosophy.
• Ability to remain calm and make effective decisions in stressful situations.
• A positive, outgoing personality.
• High energy and motivated.
• Attend leadership development seminars and conferences
• Learn about opportunities for taking part in new restaurant opens across Canada and the USA