$ 4000 - $ 5000
Head Chef’s play a vital role at The Pantry. They are responsible for feeding everyone in our Club from the fussiest tummies to the adults who love eating the freshest and tastiest plates in the local area. They love nothing more than to be surrounded by seasonal fresh produce, a like minded food-loving team and diners who return time and time again because the food coming out is so tasty. Job Responsibilities Plans menus with the collaboration of management. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. Attends food and beverage staff and management meetings. Consults with the Management about food production aspects of special events being planned. Cooks or directly supervises the cooking of items that require skilful preparation. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluates food products to assure that quality standards are consistently attained. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the- art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff Ensures that representatives from the kitchen attend service line-ups and meetings. Periodically visits dining area to interact with Guests. Support safe work habits and a safe working environment at all times. Perform other duties as directed.
Minimum 5 years of management position in Culinary Active involvement and kept up-to-date in new food trends and concepts Outstanding communication and leadership skills Up-to-date with culinary trends and optimized kitchen processes