Responsibilities for Head Chef

● Manage all activities in the kitchen, including food preparation, production, management and training of kitchen staff

● Estimate food requirements, maintain records, oversee inventory, stay on top of costs for the kitchen

● Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques

● Develop and plan the menu such as daily specials, and create new recipes in accordance with seasons

● Ensure the morale of the kitchen staff is maintained by practicing positive strategies to motivate staff, encourage self-esteem and efficiency

● Coach and mentor new staff to ensure skills of team meet expectations for food quality, portions, and presentation

● Be the restaurant face for the kitchen and make an effort to talk with guests when time permits

● Prepare weekly staff schedules, and monitor staffing levels in conjunction with determined budgets

● Coach and provide leadership to all members of the kitchen team

● Create, implement and maintain department objectives and ensure they are met and exceeded

● Oversee food deliveries to ensure the products have been delivered and stored according to the standards set by provincial health regulations.

● Ensure effective, cost-effective operation and profitability of food production

● Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

● Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

● Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

● Confidence with handling a food inspection

● Assure kitchen personnel is trained in best cleanliness and sanitation practices

● Create schedules for kitchen employees and evaluate their performance

● Monitor and record inventory, and if necessary,



order new supplies.

● Provide support to sous chef and junior kitchen employees with various tasks including line cooking, food preparation, and dish plating

● Resourcefully solve any issues that arise and seize control of any problematic situation

● Maintain a positive and professional approach with coworkers and customers

● Reports to top management.

Qualifications for Head Chef

● Formal culinary training trade papers, red seal or equivalent preferred

● Minimum 8 years combined experience in the trade of cooking

● Minimum of 3 years experience in a head chef position in a high volume and mid to upscale environment

● Excellent record of kitchen and staff management

● Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

● Safe Food Handling Certification

● Ability to lift 50 lbs required

● Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions

● Financial management skills e.g. ability to understand and manage COG’s, operating budgets, forecasting and scheduling.

● Good understanding of MS Office and restaurant software programs.

● Strong knowledge of cooking methods, kitchen equipment, and best practices.

● Teamwork-oriented with outstanding leadership abilities.

● Experience supervising cooks and kitchen staff.

● Excellent communication and interpersonal skills.

● Dynamic, creative and a good mentor

● Accuracy and speed in handling emergency situations and providing solutions

Skills

● Professional

● Punctual

● Teamwork Oriented

● Excellent Communication

● Thorough and Organized

● Maintains healthy lifestyle

Job Type: Full-time

Pay: $22.00-$30.00 per hour

Benefits:

- Casual dress
- Dental care
- Extended health care
- Life insurance
- On-site parking
- Vision care

Ability to commute/relocate:

- Nelson, BC V1L 6G5: reliably commute or plan to relocate before starting work (required)

Experience:

- Cooking: 5 years (preferred)

📌 Head Chef (Nelson)
🏢 Red Light Ramen Bar
📍 Nelson