Chef De Cuisine

The Chef de Cuisine at Mercer Kitchen & Beer Hall will play a pivotal role in maintaining and elevating the culinary excellence for which our restaurant is known. You will be responsible for overseeing and working in the kitchen operations, ensuring food quality, leading the kitchen team, and contributing to menu development. Your expertise in Japanese cuisine, creative flair, and ability to thrive in a fast-paced environment will be essential in maintaining our reputation as a top dining destination. Your modern approach to leadership will create an atmosphere of mutual respect and quality output.

**Key Responsibilities:**

1. **Kitchen Leadership:** Lead, motivate, and mentor kitchen staff to maintain a high standard of performance, teamwork, and professionalism and job satisfaction. Leaving old school kitchen behaviours behind.

2. **Menu Development:** Collaborate with the Executive Chef and culinary team to create and update innovative and authentic izakaya-style dishes, ensuring they are executed with precision.

3. **Quality Control:** Maintain the highest standards of food quality, consistency, and presentation, conducting regular quality checks to meet and exceed customer expectations.

4. **Kitchen Operations:** Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and expediting orders efficiently during peak hours. You are a key component on the line in our busiest times.

5. **Inventory Management:** Manage inventory, control costs, and ensure the availability of fresh ingredients while minimizing food waste.

6. **Kitchen Safety and Hygiene:** Enforce strict adherence to health and safety regulations, ensuring a clean and organized kitchen environment.

7. **Staff Training:** Train and develop kitchen staff in culinary techniques, food safety procedures, and company standards.

8. **Guest Experience:** Collaborate with front-of-house staff to maintain a seamless flow of service and address any guest concerns or special requests promptly.

9. **Budget Management:** Assist in budget planning and management, including cost control and optimizing kitchen efficiency as well as budgeted scheduling.

**Qualifications:**

- Proven experience as a Sous Chef or Chef de Cuisine in a high-volume, fast-paced restaurant.

- Strong knowledge of Japanese ingredients, techniques, and traditional dishes will be considered an asset and also locally based menu formulation to take advantage of the abundance of quality Perth County suppliers.

- Culinary degree or relevant culinary certifications.

- Exceptional leadership and communication skills.

- Ability to thrive in a fast-paced, high-pressure environment.

- Creative and innovative approach to menu development.

- Strong problem-solving skills and attention to detail.

- Familiarity with kitchen equipment and technology.

- Knowledge of food safety and sanitation standards.

- Availability to work evenings, weekends, and holidays as needed.

**Benefits:**

- Competitive salary and performance-based bonuses.

- Opportunities for career growth and development.

- Health, dental, and vision insurance.

- Staff discounts at all Windsor Hospitality Inc restaurants and BW Employee rates worldwide

- A dynamic and collaborative work environment.

**How to Apply:**

Interested candidates are encouraged to submit their resume, along with a cover letter detailing their relevant experience and passion for cuisine to Owner and General Manager - Ryan O'Donnell ryan@windsorhospitality.ca

Windsor Hospitality Inc and its subsidiaries are an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive workplace for all employees. We thank all applicants for their interest, but only those selected for an interview will be contacted.

Job Types: Full-time, Permanent

Salary: From $55,000.00 per year

Benefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• Vision care

Experience:

• Cooking: 2 years (preferred)

Work Location: In person

Expected start date: 2024-02-07