Job Description

POSITION SUMMARY

The Head Chef contributes to all back of house operations and is responsible for several functions including but not limited to: food preparation, inventory control, budgeting, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

National on 8th is perfectly located in the heart of downtown. Situated in Scotia Centre, National on 8th boasts western Canada’s largest rooftop patio! Soak up the sun while playing a round of cornhole or ping pong. The +30 interior space features smaller seating arrangements, and a private room, to accommodate business lunches and intimate gatherings.

WHAT WE OFFER

Annual salary: $60,000 to $65,000/year
Gratuities
Paid leave for sick and bereavement
Comprehensive company subsidized Health Benefits package
3 weeks’ vacation
Cell Phone Allowance
Duty meals
Professional development financial support
Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU’LL DO

Lead

Oversee all aspects of food production, including involvement in menu planning and costing.
Provide training, coaching, mentorship, motivation and direction to all back of house staff, continually striving to develop and upskill staff in all areas of culinary and leadership skills.
Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
Always maintain composure and professionalism, ensuring back of house staff are supported and prepared for peak hours.
Use logic and reason to identify solutions and alternatives for a successful outcome in many situations including cost/benefit analysis, sales and product quality, and conflict resolution.

Execute

Ensure consistent food preparation, production and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
Ensure that the kitchen area and equipment is always maintained at the highest level of cleanliness.
Evaluate current practices and processes, immediately recognize potential areas of conflict, and initiate ways to improve current business methods, quality of products and guest service.

Communicate

Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
Maintain ongoing communication and provide input to Culinary Director for menus, recipes, and processes that will increase revenue and productivity, decrease expenses and improve customer service and food quality.
Respond in a positive and timely manner to all internal and external guest requests and complaints during service, while meeting standards to exceed the guest’s expectations in addition to remaining budget conscious.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Execute ad-hoc administrative and operational duties are required.

WHAT YOU HAVE

3+ years’ experience with demonstrated success in a comparable role.
Previous experience with operating large events is an asset.
Advanced knowledge of industry best practices, guest services and food and beverage.
Strong communication skills in English with ability to establish and develop relationships with employees, partners, vendors, and customers.
Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
Ability to maintain professionalism, control, and composure in difficult and stressful situations.
Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
Working knowledge of applicable employment related legislation.
Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
Food Safe Certification is required but can be obtained within 30 days of joining.
Ability to stand for extended periods of time and lift 50lbs.
Comfortable using Microsoft Office Suite.
Possess high professional ethics and avoid extreme familiarity or conflicts with others.
Must be over 18 as alcohol service and open scheduling availability is a requirement.

National - 8th- Beerhall Inc.

Open Positions

Head Chef - National on 8th