Executive Chef/Kitchen Manager
Podollan Pub
10131 Franklin Avenue
Fort McMurray
Alberta
Description:
Oversees and manages the overall culinary operation, by which he/she will ensure that a consistent high quality food product is prepared on a daily basis. Areas of responsibility include the supervision of all food preparation, recipes, menu development, ordering, room service, overseeing box lunch preparation as well as any other tasks related to the operation of our kitchens’ restaurant. Furthermore, the chef must have total control over his/her food and labour costs and conduct regular inventory procedures. In addition, he/she must be knowledgeable in health and safety standards, as well as have great working relations with all staff to ensure overall customer satisfaction.
Experience/Qualifications:
- Minimum of 2 years experience as an Executive Sous Chef or 3 years as a Sous Chef
- Red Seal Certification required
- Restaurant opening experience preferred
- Reputation for creative excellence in food and menu production
- Training, coaching and development of all kitchen staff
- Experience in a fast paced and multi-tasked environment
- Financial obligations including, but not limited to: monthly food inventories, daily food cost tracking, payroll management, food purchases and menu costing
Attributes:
- Results driven
- Hands on individual
- Proven culinary leadership skills
- Excellent interpersonal skills
- Great communication skills
- Creative and innovative skills
- Capable of managing through systems
- Able to anticipate and solve problems
- Strong attention to detail
- Dynamic when working in a team setting
Starting Salary:
$40,000 – $45,000
Increase dependant on successful completion of probationary period and rating on performance appraisal.
Bonus:
Yes
This position answers directly to the General Manager of the pub.
Applicants who do not already have legal permission to work in Canada will not be considered.
By Fax: (250) 545-7188
By E-mail: sharon@podollan.com
