Chef de Cuisine - Rosalinda

  • Toronto, ON, Canada
  • Full-time

Company Description

ROSALINDA: This lush and light-filled vegan restaurant serves a vibrant and colourful array of Latin-inspired fare. The eclectic menu features a mix of traditional, modern and innovative plant-based dishes, brought together by earthy flavours and peak seasonal produce. Located in Toronto’s Financial District, Rosalinda lends itself easily to everything from feel-good business lunches to after-work cocktails and date nights.

Job Description

The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence.  He/she oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives.

PRIMARY DUTIES & RESPONSIBILITIES

  • Communicates the restaurant’s vision to all team members and leads by example.  Reinforces the O&B values daily and inspires the team with his/her exciting vision for the restaurant’s future.
  • Actively monitors kitchen operations and cleanliness
  • Manages day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs
  • Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book
  • Builds and maintains relationships and communication with team members and front of house management alike
  • Follows proper ordering, inventory and receiving procedures
  • Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
  • Works together with the management team to further develop the event space and its offerings
  • Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
  • Demonstrates high personal integrity, business ethics and takes every opportunity to promote the business unit
  • Ensures proper health and safety procedures are followed by all team members
  • Uses conflict/resolution and problem solving skills

Qualifications

 

  • Post secondary education in Culinary Arts Management or similar
  • Red Seal, Certified Chef de Cuisine designation Certification desirable
  • Serve Safe Certification
  • Strong business acumen
  • Efficiency using Microsoft Word, Excel, and Outlook
  • Self-starter, flexible and ability to multi-task in a fast paced environment
  • Must possess excellent verbal and written communication skills
  • Human resources management skills such as:  recruitment, selection, training, performance management
  • Strong leadership skills
  • Time management skills

Additional Information

** We thank all applicants for their interest in Oliver & Bonacini Hospitality; however, only suitable candidates will be contacted to continue the application process. **