Jan 26, 2021

Red Seal Executive Chef

$65,000 - $80,000 yearly
  • The Charcoal Steak House
  • Kitchener, ON, Canada
Full time Executive

Job Description

The Charcoal Steak House is a staple of the Waterloo Region community and central part of Charcoal Group's 10 successful restaurants located across Southern Ontario. We are seeking an Executive Chef to oversee the kitchens of our 400 seat Steak House and 250 seat Italian Kitchen. We have a long history of exceeding guest expectations with high standards while seeking to provide a positive work environment for our team members. Offering a competitive incentive plan, company health benefits, balanced work schedule and generous salary base.

The ideal candidate will possess a red seal accreditation and have five years chef experience in a quality, high volume restaurant, senior kitchen management position. Your skills and accountabilities will include the following:

People and Leadership

The ideal candidate will have proven ability to develop the talents and oversee a team of up to  40 people including Sous Chefs. Excellent verbal and written communication skills are essential as is the ability to plan and prioritize objectives. The candidate will be responsible for recruiting long term kitchen team members, motivating and training using a structured training regimen. It is essential the candidate possess the ability to foster a positive, safe and rewarding work environment for all kitchen team members. The chef will lead by example, coach constructively, invite participation and listening effectively.

Cuisine/Systems

The candidate will possess an infectious passion for quality cuisine and unyielding high standards that will be immediately apparent to the team and to our guests. Existing menu items will be carefully enhanced and new items will be chosen to utilize quality ingredients, local and sustainable solutions and updated flavor profiles. The candidate will implement or maintain systems for timely and consistent daily preparation of cuisine to ensure strict adherence to recipes, the safest food handling procedures and adapt kitchen structure to meet volume demands.  The end result will be delighted guests, positive reviews and growing guest counts.

Finally you will have a proven ability to control all facets of the kitchen operations including food and labour cost, food waste, purchasing quantities, inventory management, labour expenditures, scheduling to budget, kitchen cleaning and kitchen team appearance. Knowledge of optimum Control is an asset.  Additionally you will be responsible for Regulatory compliance including Ministry of Labor, WSIB, WHMIS, Health Department and CFIA.

We look forward to meeting the next generation of talent and invite you to forward any questions you may have about this position to Richard Johnson Director of Culinary Operations or General Manager David Ambrose.


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