Executive Chef

Calling Culinary Leaders. Passionate about the quality of food, service and employee engagement? We are currently recruiting for an Executive Chef within our organization. Joining the Teatro Group will have you working alongside industry leaders dedicated to service and quality.

The Teatro Restaurant Group strives to provide the highest level of distinctive and memorable dining experiences. Our family of restaurants all adhere to the same philosophy: we are meticulous in sourcing out the finest ingredients possible for our guests, delivering incredible food with service that is attentive, sincere and focused on details. To support our Philosophy, we continue to be meticulous within our hiring process, recruiting the most talented and passionate individuals in the Food and Wine industry to join our team and continue with us in our growth.

The Executive Chef is responsible for implementing and setting the culinary standards of Teatro Group and overseeing all culinary operations. Responsible for supervising all kitchen functions, including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness.

Job Duties

• Manages day-to-day financial operations of the venues, including budgeting, forecasting, and food and labour costs.
• Creates creative menu offerings, including custom menus, ensuring overall guest satisfaction, including product development and maintaining the recipe book.
• Ensuring food quality, presentation, and consistency are maintained at all times.
• Highly involved in the development of kitchen staff, grooming appropriate candidates for promotion
• A promoter of teamwork inter-departmentally to ensure ongoing positive relations, always striving toward smooth and successful operations
• Accountable for the safety of all staff and work areas, continually keeping safety top of mind
• Striving toward continuous learning and advancement of skills to share with all other employees
• Maintain Company Vision and Core Values
• Develop and maintain Teatro Group standards
• Coach and provide leadership to all kitchen staff, ensuring staff training and development, providing input for performance, appraisals, and disciplinary action, within the values and guidelines of Teatro Group.
• Ensure consistent food preparation and the highest caliber of food presentation, taking advantage of all opportunities to improve upon both and ensuring communication with Corporate.
• Training and development of all kitchen employees.
• Strong and effective communication with all departments
• Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas daily and that all food products are stored per provincial regulations.
• Ordering and inventory of food products to prepare and operate an efficiently run kitchen.
• Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Create, implement, and maintain department objectives and ensure they are met and exceeded.
• Ensure that the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff and encourage self-esteem and efficiency.
• Actively monitors kitchen operations and cleanliness.

Requirements

A minimum of five years of culinary leadership experience in a similar dining environment
Post-secondary education in Culinary Arts Management or similar
Red Seal, Certified Chef de Cuisine designation Certification desirable
Serve Safe Certification
Must be knowledgeable on HACCP controls along with proper storage and use of food
Experience in all aspects of customer service and people management
Demonstrated ability to lead and direct a team
Strong business acumen
Efficiency using Microsoft Word, Excel, and Outlook
Self-starter, flexible and able to multi-task in a fast-paced environment
Must possess excellent verbal and written communication skills
Human resources management skills such as recruitment, selection, training, performance management
Strong leadership skills
Time management skills

Working Conditions

Must be able to hear well in a loud environment in order to respond to employees or guests.
Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
Will be constantly exposed to high temperatures in the kitchen environment.
Manual dexterity is required to use knives and kitchen appliances