Head Chef - Vancouver, Canada - Save-On-Foods

Save-On-Foods
Save-On-Foods
Verified Company
Vancouver, Canada

4 weeks ago

Sophia Lee

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Sophia Lee

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Description
With a team of 22,000 of the world's best grocers at more than 180 stores from B.C.

to Manitoba, Save-On-Foods is one of BC's Top Employers, B.C.'s Most Loved Brand, and a great place to grow your career.

Our legacy of outstanding value and customer service dates back more than 100 years and continues in every community we serve, every day.

At Save-On-Foods we provide opportunities for continuous development, competitive total compensation and a fun working environment.

We demonstrate corporate responsibility by living our core values supporting local and celebrating our world class team by living our core values supporting local and celebrating our world class team.


We currently have an exciting opportunity for an Head Chef - Urban Fare to join our team in 7623 False Creek.


This position will contribute to the success of the store by demonstrating our company mission of Always Customer First and embodying our core values of Service, People, Innovation, Fun, and Integrity.

Join our team and get up to $500 in bonuses

Urban Fare is a food lover's paradise with 6 award-winning stores. We are a Metropolitan division of the Save-On-Foods and were recognized as one of BC's Top Employers. Our stores cater to providing an ultimate food experience. At Save-On-Foods we provide opportunities for continuous development, competitive total compensation, and a fun working environment. We demonstrate corporate responsibility by living our core values supporting local and celebrating our world class team.

We are hiring for Head Chef at our Urban Fare locations based in Vancouver, B.C.

We are looking for talented passionate employees who love food just as much as we do with the ability to meet the needs and demands of customers in a friendly, fast and efficient manner.

What My Role is...

I report to the Store Manager and provide leadership to my team.

I am accountable for supporting and sustaining the business performance of the restaurant while making it a great place to work.

I do everything I can to deliver always customer first service and I inspire my team to do the same.

I support the development of my team and feel supported in my own growth and development

What I Do

  • Lead a team, acting as a coach, mentor, and resource to team members
  • Assist the Chef in the planning and supervision of all food production.
  • Participate and actively lead the production and service for the Restaurant in a set station (prep/production, service case, HMR, Cappuccino Bar).
  • Foster a positive team environment that is focused on always customer first service while developing a skilled and motivated culinary team
  • Engage and retain team members through training and development, performance management, rewards/recognition and the identification and development of future leaders
  • Maintain cleanliness standards throughout Kitchen & Restaurant seating area and leading lead by example.
  • Use knowledge of the community, competitive environment and industry to develop entrepreneurial strategies to grow the business
  • Communicate key messages to department team members to ensure alignment with key business objectives and department expectations, focusing on our high standard of taste and presentation
  • Establish a strong working relationship between the kitchen and service staff team
  • Achieve operational standards (e.g., merchandising, customer service, cleanliness, food safety, receiving, shrink, scheduling, ordering, health and safety)
  • Review and analyze Income Statements and work with the management team to identify opportunities to grow profit; develop and execute action plans
  • Use business/HR metrics and dashboards to monitor the performance of the department(s)
  • Participate and ensure accurate monthly inventory
  • Follow Company and Store policies and procedures and ensure compliance
How I Do It

  • Communicate goals and objectives and let people know how they fit into the plan
  • Share information about how the store/department is doing
  • Aim to spend the majority of time on the floor
  • Celebrate successes with the team and have fun
  • Support the team in decision making
  • Model OFG's leadership competencies
  • Inspire the team to deliver Always Customer First Service
  • Empower the team to take care of customers' needs
  • Get to know the customers and the community
  • Coach the team to understand service expectations
  • Be entrepreneurial and "run it like you own it"
  • Understand the marketplace and seek opportunities to build the business
  • Maintain standards but adapt to meet unique customer needs in the marketplace
What I Need

  • Food Safe Certification is a requirement for all store management positions (Department Supervisor to Store Manager)
  • Red Seal Certification
  • A leadership style that embodies the following competencies:


  • Communication

  • listen actively, create shared understanding, and foster mutual trust and respect
  • Collaboration build strong relationships, coach, mentor and empower, support l
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