Regional Chef - Vancouver

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 in Canada and the US. · Cl ...

Job description

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 in Canada and the US.


Client Summary:
With over 80 locations operational and more in development, it's clear that this group is growing.

The success of this Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams.

They strive to uphold the values of service and quality in order to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute their expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.


Job Title:
Regional Chef


JOB DESCRIPTION
A Regional Chef is an experienced Chef who possesses excellent communication skills and is a dynamic and hardworking leader.
They are full of fresh ideas and keen to take on all operational responsibilities. They are a detailed and caring leader who is deeply committed to sharing their knowledge with our teams. They are committed to developing future Chefs and Sous Chefs along with their teams.

This role often requires travel to various cities within a designated region. This position reports to the Director of Operations and/or Vice President of Operations.

The overall purpose of the position is to achieve company objectives by driving sales through building guest count by generating industry leading restaurant revenue, profit, expansion and guest service goals by planning, leading and directing the operation of the Corporate & Franchise restaurants within your region.

The successful Regional Chef will have an unparalleled passion for guest service, restaurant operations and management of profitability.


KEY RESPONSIBILITIES

Responsible for creating and enhancing a restaurant culture that drives excellence in every aspect of hospitality success: Making guests feel special, top line revenues, excellent service, high quality product, strong morale, and superior profit management to achieve financial goals.

Establish, direct and review performance standards in food preparation, and production to ensure effective, controlled and coordinated results are achieved i.e.

quality, recipe adherence, service, costs controls, etc.
Monitors, directs and coordinates effective sanitation, cleanliness and organization effort throughout the operations.
Establishes, directs and reviews beverage procedures to ensure adequate security and accountability, quality, presentation and service performance.
Remains current on federal, provincial and municipal laws and regulations with respect to our industry. Produces approved budgets, and operates within established guidelines in regard to costs, expenses, sales and profits.
Regional Chefs are directly overseeing the recruitment, training, development and mentoring of current Chefs and future Chefs.

Direct involvement in and follow up with all disciplinary action, performance management working in conjunction with Human Resources with all management team members.

Conducts frequent site reviews and audits of restaurants to ensure excellence in all areas of the kitchen.
Handles or assists with any guest related complaints and/or comments as well as coordinates the proper follow up.
Oversees the development of management and crew to ensure training and guidance.

Prepares all local financial and operational reporting required delivering and analyzing the financial results of the restaurants on a regular basis.

Reviews any significant variances from the budgeted figures. Ensures practices meet or exceed yearly financial targets.
Monitors the expenses of the restaurants to ensure that effective cost-containment practices are in place. Also ensures that operating expenses are in line with those of comparable properties and industry standards.
Evaluates training procedures to assure that all employees are contributing to a high level of guest satisfaction.
Management, teaching and coaching of our business success foundation – "The Triangle" - Enduring High-Level Profitability – Shareholders, Care and Hospitality For Guest, Employer of Choice and Focus on Team Members
Monitors any legal or labor issues related to the management of all properties.

Champions recognition and motivation efforts throughout the market to meet our goal of being the employer of choice in the restaurant industry.

Key contributor to long term planning and brand positioning.
Other duties as required and assigned by the President, Vice President of Operations and/or Director of Operations
Project management of multiple programs and priorities
Multiple department communication and execution details for alignment of all food related activities.
Coordinate and implement food promotions, menu planning to maximize guest experience and sales growth
Coaching of Chefs and their teams on restaurant execution
Develop and maintain positive relationships with key suppliers, influencers and industry stakeholders through communication and support for operational teams
Senior member of the Strategy Panel for the company, and delivery and implementation of tactics to the restaurant operators.

QUALIFICATIONS & EXPERIENCE
Minimum of 3 years of successful multi-unit restaurant operations, of a full-service restaurant chain

Minimum 4 years as a successful restaurant Chef with proven financial management, in a high volume full service restaurant (preferably premium casual).

Proven strength and success with analytical costing work including: cost controls, spreadsheet analysis and recipe preparation.
Knowledge of premium casual kitchen equipment, design and systems.

Excellent knowledge and high level skills with all computer desktop systems, including but not limited to Microsoft Windows, Excel, Word, PowerPoint as well as Posi TouchPoint of sale systems.

Excellent understanding of and proven experience with sanitation, health and safety and systems that support same.
Exceptional work ethic, combined with highly detailed communication both written and verbal.
Uses time productively, maximizes efficiency, and meets challenging work goals.
Takes initiative and pursues opportunities aligned with a strong ability to multi-task.
Strong communication skills, rapport skills and presentation skills

Willingness to travel extensively throughout your region and Canada, as well as having a valid driver's license and reliable vehicle are required.

A college or university degree in hospitality, restaurants and culinary arts, or a business education background an asset.

Relocation
Opportunity for relocation within Canada only. Only those candidates currently living in Canada will be considered for this opportunity. Candidates appying from outside Canada will not be contacted for interviews.