Owning a strong connection to place, Drift is an ode to Nova Scotia’s land, people and history. Located on the main level of the newly built five-star Muir Hotel, Drift’s salon, bar and promenade offers an environment that evokes a one-of-a-kind sense of place, along with almost-surreal harbourfront views within a simple, modern and stylish setting. Serving breakfast, lunch and dinner daily, as well as weekend brunch, Drift’s menus represent a modern interpretation of Atlantic Canadian classics. Drift’s chefs maintain close relationships with Nova Scotia purveyors, and source the finest products across the East Coast–from fennel to fiddleheads. Chefs take a clean, contemporary approach to plating, while ensuring each dish still feels approachable and not too fussy.

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.

• Communicates the restaurant’s vision to all team members and leads by example.  Reinforces values daily and inspires the team with his/her exciting vision for the restaurant’s future.
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships 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
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Uses conflict/resolution and problem solving skills

• A minimum of five years of culinary leadership experience in a similar restaurant environment
• 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

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