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    Chef de Cuisine - Toronto, Canada - Oliver & Bonacini Restaurants

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    Description

    /Job Description/g

    The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. He/she oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

    PRIMARY DUTIES & RESPONSIBILITIES

  • Communicates the restaurant's vision to all team members and leads by example. Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant's future.
  • Consistently monitors kitchen operations and cleanliness
  • Builds and maintains relationships with team members and front of house management alike
  • Follows proper ordering, inventory and receiving procedures
  • Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
  • Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
  • Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
  • Uses conflict/resolution and problem solving skills
  • Qualifications

  • A minimum of five years of culinary leadership experience in a similar fine dining environment
  • Post secondary education in Culinary Arts Management or similar
  • Red Seal, Certified Chef de Cuisine designation Certification desirable
  • Serve Safe Certification
  • Strong business acumen
  • Efficiency using Microsoft Word, Excel, and Outlook
  • Self-starter, flexible and ability 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

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