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Charcoal Steakhouse: Executive Chef

Charcoal Steakhouse

This is a Full-time position in Kitchener, ON posted February 21, 2021.

Executive ChefThe Charcoal Steak House is astaple of the Waterloo Region communityand central part of Charcoal Group’s10successful restaurants located across Southern Ontario.

We are seeking anExecutiveChefto oversee the kitchens of our 400 seat Steak Houseand 250 seat Italian Kitchen.

We have a long history of exceeding guest expectationswith high standardswhileseeking to provide a positive work environment for our team members.

Offering a competitive incentive plan, companyhealth benefits, balanced work schedule and generous salary base.The ideal candidate will possess a red seal accreditation and have five yearschef experience in a quality, high volume restaurant, senior kitchen management position.

Your skills and accountabilities will include the following:People and LeadershipThe ideal candidate will have proven ability to develop the talents and oversee a team ofup to40 people including Sous Chefs.

Excellent verbal and written communication skills are essential as is the ability to plan and prioritize objectives.

The candidate will be responsible for recruiting long term kitchen team members, motivating and training using a structured training regimen.

It is essential the candidate possess the ability to foster a positive, safe and rewarding work environment for all kitchen team members.The chef will leadby example, coach constructively, inviteparticipation and listening effectively.Cuisine/SystemsThe candidate will possess an infectious passion for quality cuisine and unyielding high standards that will be immediately apparent to the teamand to our guests.

Existing menu items will be carefully enhanced and new items will be chosen to utilize quality ingredients, local and sustainable solutions and updated flavor profiles.

The candidate will implement or maintain systems for timely and consistent daily preparation of cuisine to ensure strict adherence to recipes, the safest food handling procedures and adapt kitchen structure to meet volume demands.The end result will be delighted guests, positive reviews and growing guest counts.Finally you will have a proven ability to control all facets of the kitchen operations including food and labour cost,food waste,purchasingquantities, inventorymanagement, labourexpenditures, schedulingto budget,kitchencleaning andkitchen teamappearance.Knowledge of optimum Control is an asset.Additionally you will be responsible for Regulatory compliance including Ministry of Labor, WSIB, WHMIS, Health Department and CFIA.We look forward to meeting the next generation of talent and invite you to forward any questions you may have about this position toRichard Johnson Director of Culinary Operationsor General Manager DavidAmbrose.Job Type: PermanentSalary: $65,000.00 $80,000per year