Head Chef – MOXIES Edmonton

Job description

Overview

Are you looking for a position that combines pride and a sense of ownership while providing a stable income and a great career opportunity?

We are looking for enthusiastic and experienced Chefs to lead our culinary teams towards continued success in this ever-evolving industry. As the Chef, you will have the opportunity to lead the culinary operations in the restaurant, including developing leaders and team members, creating atmosphere, and ensuring profitability.

Our restaurants are industry leaders in team development and offer unique opportunities for personal growth, regardless of where you are at in your career. You will be sure to make meaningful, career-enhancing connections and lifelong friends along the way.

Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high-quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail.

Summary

This position is a management position with overall responsibility of the kitchen’s culinary operations in the restaurant. He/she has the responsibility of the kitchen, marketing & sales, culture & team members, environment, and profitability.

This position works closely with the General Manager and management team. A true partnership between the Chef and GM will be important to ensure the success of the overall business. This person leads by example with the companies “Servant Leadership” philosophy. The successful candidate will build and maintain high functioning teams. This individual also works effectively without supervision and has a well-developed sense of business acumen. This role will be a part of an established and growing franchise group

Responsibilities:

Accountable for every culinary position at the store level during his/her shift
Takes charge of the development and mentorship of culinary leaders and team members.
Plays a role in the training of new culinary team members and works closely with the General Manager to ensure the culinary team are trained to company standard.
Maintains open lines of communication with all employees regarding positive/ constructive reinforcement of performance.
Maintain leadership culture by instilling core values.
Has a full working knowledge of all products and suppliers required in operating the business.
Ensures orders are placed with suppliers as required, ensuring adequate inventory is on hand.
Works closely with both the General Manager (GM) and the culinary team to ensure all facets of kitchen operations are maintained to company standards and guidelines.
Oversees all activities of the entire culinary team while on shift.
Is always dedicated to guest experience.
Schedules regular daily and/or weekly maintenance tasks. Delegates such tasks to capable individuals to keep the restaurant in top working order.
Assists with maintenance and repair of equipment as appropriate.
Achieves budgeted food cost targets.
Monitors all food safety and food handling activities for all restaurant activities.
Has a full working knowledge of all products and suppliers required in operating the business in the market.
Ultimately responsible to achieve all brand standards.
Must have certification in food safety with the appropriate level courses completed, and ensures all staff adheres to this.
Remains alert to and is interested in developments in the overall foodservice industry.
Brings ideas that may be of interest to the company to the attention of the ownership and operations team.
Provides support for and performs such other tasks as may be assigned by the General Manager or Regional manager including office administration.
Profitability:

Sales forecasting
Yearly budget
Labour pro-forma and budgets – manages overall labour cost for his/her kitchen.
Makes any major decisions about scheduling, allocation of time for training and maintenance tasks. Ensures appropriate coverage according to projected business levels.
Has a helping hand in achieving Operating Profit targets
Food inventory – ensures the accuracy of all food inventory.
Looks at all stores profit and loss statements weekly and notes any issues to the General Manager.
Qualifications:

Minimum 1-2 years experience in a similar role
Knowledge of industry sales
Proven selection and training of team members.
Proficiency with Microsoft Office/Excel
Excellent written and verbal communication skills
Ability to work well with a team or individually.
Ability to absorb new ideas and concepts quickly and to ensure they are clearly communicated to an audience.
Excellent problem solving and analytical abilities.
Accuracy and attention to detail
Energetic, self-motivated, and results-oriented
Compensation Plan: Remuneration Package: 75,000.00-$125,000.00 guaranteed income profit sharing

Additional Perks: Company Conferences – International Trips – Personal Development Sessions

Benefits:

3 weeks paid vacation
1 week paid vacation all expenses paid to Mexico – Yearly senior leadership team building
Dental care
Extended health care
Employee Assistance Program
Successful candidates will be contacted for an interview.

Job Type: Full-time

Salary: $75,000.00-$125,000.00 per year (profit sharing paid out quarterly)

Benefits:

Dental care
Extended health care
Paid time off

Schedule:

Chefs typically work Tuesday to Saturday with Sundays and Mondays off
EDMONTON, AB: reliably commute or plan to relocate before starting work (required)

Experience:

Chef or Senior Sous Chef: 2 years (required)

Tagged as: Chef