Hiring a Chef de Cuisine for our Westcoast Italian Oceanview restaurant!

Skills & Requirements:

• 5+ year of cooking experience required, high volume and upscale dining is preferred. Must have worked in a CDC, Exec Sous or Exec Chef role previously. Culinary education is an asset
• The individual creates menu design, execution while leading all culinary operations and all of its capacities
• Have a passion for quality food preparation and taste
• Highly organized and self-directed to stay on task in an efficient and accurate manner and manage others to do the same
• Self-motivated learner, goal orientated

Reports to:

• The CDC reports to the General Manager and Owners
• Subordinate personnel

o Sous Chef
o 1st Cook
o Line cooks
o Prep Cooks
o Dishwashers
Duties & Responsibilities:

• Ensure staff follow all menu and production/prep expectations and guides,
• opening/closing checklist and responsibility guides
• Promote a culture of Food and Workplace Safety
• Responsible for efficient food and labour cost
• Responsible for overseeing equipment maintenance and safety in all food service areas
• Using current culinary knowledge and culinary techniques, is responsible for training and education of staff from the basics of cooking, organisation, cleaning and food safety to advanced cooking techniques and culinary knowledge.
• Delegating duties to junior management staff
• Monitors kitchen policy of uniforms, attendance, and appearance on culinary
• employee
• Able to expedite and perform all station or line cook functions
• Completes daily production list for line staff and delegates assigned duties, follow established purchasing and ordering guidelines
• Works with staff on mise en plas and checks each station for completion and quality prior to service
• Assume the role of liaison between all dining room operations and culinary staff
• Develop and implement creative menu items within the restaurant concept
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Responsible for maintaining back of house compliance with Island Health standards
• Act as point of contact for third party vendors, including pest control and dishwashing/chemical companies, grease trap, vent cleaners etc
• Review upcoming events to ensure menu and timeline are accurate

Cleaning and Maintenance

• The individual is responsible for managing the team to ensure proper cleaning of dry storage and walk in freezer and fridge
• The individual ensures all staff members fulfil their requirements and follows up on their performance
• The individual handles all working equipment with necessary care and keeps it maintained
• The individual reports any necessary repairs to superior
• The individual shall be familiar with proper sanitation procedures and follow public health requirements

Appearance/Personal Hygiene

• The individual will have a clean and neat physical appearance
• The individual will pay special attention to keeping uniform and shoes clean
• The Qualicum beach cafe expects the individual to maintain the highest standard of appearance and personal hygiene at all times