Chef de Cuisine - Rosalinda
- 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. **