Work With Us
We’re growing! We’d love to hear from you if you love healthy food, a beautiful space, and being part of an energetic team! We are currently hiring for the following positions:
- Regional Chef
Perks include: staff meals, daytime hours, room to grow, health benefits + more
Regional Chef
The Regional Chef will be responsible for menu planning, food preparation, back of the house management, and cost management for the restaurant. In addition to daily back of house management, they will work as part of the management team to build sales and grow the business. This full-time position requires excellent communication and team management skills.
REGIONAL LEADERSHIP
- Lead a region of locations by ensuring FIELD & SOCIAL standards are continuously met and support new store planning and opening
- Ensuring consistency in food quality, training and development across the 3 locations
- Develop and execute regular training and skill up keep for kitchen staff
- Motivate and coach culinary staff to work together as a team to ensure quality standards are consistently attained
- Ensures the BOH teams is properly trained & developed. Establishes quality standards
- Actively keep a pulse of the market place and identify trend cycles
FOOD PRODUCTION & MENU DEVELOPMENT
- Effectively directs the planning, design, coordination and organizational phases of all food production
- Co-ordinate, plan and manage menu development, roll-outs and culinary training
- Handle recipe development, food cost analysis, menu planning and pricing
- Actively maintain best practices and documentation
- Ensure successful implementation of new products in accordance to guidelines including right ingredients, equipment, and training
OPERATIONS
- Effectively communicates with Kitchen Leads and Store managers.
- Ensure the highest standards of sanitation, cleanliness and safety are always maintained throughout the kitchen
- Focus on profitability through food and labor cost initiatives including minimizing waste and theft
- Hire, train, schedule, and discipline employees
- Perform weekly audits
- Develop and oversee vendor supply channels and agreements
- Monitor inventory and order all necessary supplies
- Establish a maintenance/cleaning schedule for all kitchen equipment
- Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.
- Maintains systems & procedures for ordering, receiving storage, preparation & service of food.
- Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
QUALIFICATIONS
- 3-5 years of culinary management experience
- Experience in a fast paced high volume environment
- Exceptional organizational and communication skills
- Strong menu engineering skills showcasing innovative and trend setting items
- Experience in vendor management
- Strong business acumen including food and labour cost management
- Foodsafe Level 2
- Solid administrative skills including scheduling, ordering /inventory
- Energetic Team Leader with the ability to motivate team to produce accurate, complete and quality work
- Attention to detail, takes initiative, has a hands-on approach
- Able to build positive rapport and communicate easily with colleagues and staff
What we offer:
- Health & dental benefits
- Daytime hours
- Paid Vacation
- Career growth and development opportunities