Head Chef - Fergus, Canada - Breadalbane Inn

Breadalbane Inn

Verified Company

Fergus, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

The Perfect Guest Experience is exceeding our guest expectations. Our people are what bring a dining experience to life for our Guests.

The creation of our menu items, a warm welcome and service that makes a genuine connection is what has made The Breadalbane Inn such an iconic part of the Elora/Fergus area.

The Breadalbane Inn is built in a 1860 Scottish Stone building and was built by the founders of Fergus. It is a full service restaurant and bar providing an upscale, cool and casual atmosphere. We are a favourite social destination with residents and tourists.

Overview of the role:
As a Chef of the Breadalbane Inn you will own the culinary program.

You drive food quality, run a profitable business, maintain a clean, physical plant, inspire and maintain high team morale and a standard of 100% Guest satisfaction.

You are responsible for building your team, coaching for success, and developing your line cooks into future leaders. You are fully accountable for all systems, people and standards within the restaurant.

You also consider yourself a "Foodie" - proud to execute existing items, and passionate about bringing new and inspired food created by the culinary team.

Major Responsibilities

Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards.
Meet or exceed established food quality and plating specifications.
Menu development and improving execution of systems and standards.
Leading the kitchen staff, including recruitment, training and development, succession planning and performance evaluations.
Coordination of labour cost controls and monitoring of cost budgets.
Food cost controls and monitoring of food costs relative to budgets.
Purchasing and inventory controls.
Coordination of catering activities for events and special functions as required.
Support divisional business and objectives

Knowledge And Skill Qualifications

Planning and analytical skills with the ability to prioritize and multitask in a fast

- paced environment

Selfmotivated, team leader with organizational skills
Good comprehension of the English language, both written and verbal
Diploma in Culinary Management and /or Chef accreditation
Minimum of 35 years of operational experience in a high volume kitchen
Strong knowledge of HACCP and food safety standards
Ability to work in an environment that encourages and fosters teamwork, participation, creativity, openness, honesty, mutual respect, and lots of fun

Salary:
$90,000.00-$110,000.00 per year

Benefits: