Head Chef - Lincoln, Canada - Bench Brewing Company

Bench Brewing Company

Verified Company

Lincoln, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Reports to:
Founder/CEO

Department:
Hospitality (Kitchen)

Location:
Beamsville (Lincoln), ON

Job Type:
Full Time

About Bench Brewing:

Located in the heart of Niagara's wine country, our farmhouse brewery is located on the site of the historic Maple Grove Public School in Beamsville, Ontario.

Our brewery is a place for our guests to relax, learn, and experience the craft of brewing beer.

The Bench Brewing Campus sits across eight beautiful acres and will feature a 50hL brewing system, a tap and tasting room, a beer garden, a 'funk house' for our wild ale and barrel fermentation program, and our very own hops field.

Our property was home to a beautiful catholic church built in 1938 that has been converted to the Fieldstone at Bench.

It has an indoor seating capacity of 100 guests and during the warmer seasons the events lawn can seat up to 225 guests.

The Role:

Reporting to the Founder/CEO, the Head Chef will be responsible for the supervision of daily operations at our brewery taproom location.

Successfully completing administrative functions such as inventory, ordering, prep lists and menu planning. They will be a driver of culture and foster an environment of positivity and inclusiveness.

Responsibilities:

Food Program

Cooking and running the line with precision and professionalism
Play a key role in food production, including handson supervisory responsibilities with audit and critique of food being produced.
Development of recipes and menu items
Report on team feedback and execution of menu items during service
Represent the company at tourismfocused, offsite and PR related functions.
Ensure direct reports are trained and proficient in maintain specs on all dishes leaving the kitchen

Operational Efficiency

Prepare ingredients and dishes to meet Bench's best standards creating recipes and food specs for the menu
Develop, recommend, cost, and implement new menus for all outlets based on brand standards, food trends, and regional tastes using strategic planning as it relates to supply, seasonality, and profitability.
Establish control systems which will assure quality and consistency.
Control labour and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the hospitality department
Ordering, storage, monthly reconciliation, and outlet transfers for all inventory
Conduct weekly/regular briefings with Chef de Parties & Sous Chefs to discuss timelines for food production, execute training, teaching, and demonstrating cooking techniques and in general, have regular and consistent communication with all team members.
Procurement of raw materials for food production and stewarding, vendor negotiations, to obtain best quality ingredients at competitive price and within budget.
Schedule kitchen and stewarding staff ensuring adequate coverage in compliance with demands and within budgeted norms.
Monitor staffing levels daily and approve payroll
Maintain concise computer records and complete postservice reports
Maintain menu standards and margins through quality and portion control

Team Leadership

Manage the culinary team by supporting and monitoring their growth and development.
Conducting regular team meetings, performance management conversations, and skills auditing
Provide oneonone coaching and guidance sessions with team members as required.
Recruitment, development, scheduling, and labour management for all kitchen staff
Enforcing policies and procedures
Foster a climate of cooperation and respect between coworkers
Oversee, inspire, and instill positive culture amongst culinary team. Creating a culture that revolves around the experience and enjoyment of food and cooking
Participate in training and onboarding of new employees
Work closely with staff both within and across departments to ensure open communication and alignment on strategic plans
Demonstrate high personal integrity, business ethics and takes every opportunity to promote the restaurant
Maintain strong communication with frontofhouse to optimize guest experience
Respond to questions regarding ingredients and recipe methods from frontofhouse

Facilities

Ensure kitchen facilities are well maintained and clean, including fixtures, equipment, and work areas.
Maintain a clean and orderly kitchen; Comply with nutritional and sanitation regulations and safety standards
Other duties as required

Qualifications:

5+ years experience as a Head Chef in a full service kitchen
Banquet/Events experience in high volume kitchens is an asset
Proficient in use of Microsoft Office, Outlook, Word and Excel, payroll and other attendance systems
You have strong experience in a highvolume restaurant setting and the ability to prepare a large quantity of plates in short periods of time
Extremely