Maven Head Chef
Job Description:
The Head Chef is responsible for overseeing all aspects of our kitchen operations. As a key member of the kitchen team, you will interact with all kitchen staff and be an integral part of contributing to and maintaining a positive work atmosphere in the restaurant.
You will work closely with the management team to develop and execute seasonal menus that showcase our commitment to freshness and creativity. The role involves preparing remarkable meals with consistent products leaving the kitchen.
You will be responsible for meeting all performance expectations, ensuring efficient kitchen operations and fostering a positive and productive work environment.
The Head Chef directly reports to the Director of Operations
Key Responsibilities:
Menu Development:
Create seasonal menus that reflect current/foreseeable culinary trends, incorporate locally sourced ingredients, and cater to the preferences of our guests. Ensure that menus are innovative, diverse, remarkable and align with our brand identity.
Stay ahead of industry trends and culinary developments to continuously enhance our menu offerings and dining experience. Experiment with new ingredients, techniques, and flavour combinations to keep our menu fresh and exciting.
Ensure that each menu item contributes to the profitability of the restaurant.
Kitchen Management:
Oversee food preparation activities, including cooking, seasoning, and plating. Ensure that all dishes are prepared to the highest standards of quality, consistency, and presentation.
Manage kitchen staff, including hiring, training, and scheduling. Provide leadership and guidance to ensure that all team members perform their duties effectively and efficiently.
Implement and maintain strict quality control procedures to uphold food safety standards and ensure compliance with health regulations. Conduct regular inspections of kitchen equipment and facilities to identify any maintenance or sanitation issues.
Collaborate with other departments, such as front-of-house staff and management, to coordinate service and address any customer feedback or special requests. Foster a positive and collaborative work environment where teamwork and communication are encouraged.
Cost Control:
Monitor food costs, inventory levels, and wastage to maximize profitability while maintaining high-quality standards. Develop strategies to optimize kitchen operations and minimize expenses without compromising on quality. Follow systems & strategies to control costs related to COGS (Cost of Goods Sold) and Labor.
Achieve financial performance metrics and identify opportunities for cost savings and efficiency improvements.
Work closely with Ops Teams to analyze budget variances and implement corrective actions as needed.
Performance Management:
Follow performance targets for your restaurant location, focusing on service quality, customer satisfaction, and financial performance.
Conduct regular performance evaluations and provide constructive feedback to kitchen staff.
Follow training programs and development initiatives to enhance the skills and capabilities of restaurant teams.
Service Quality:
Maintain consistently high standards of service quality and hospitality.
Support regular inspections and audits to assess service delivery, cleanliness, and adherence to brand standards.
Collaborate with restaurant managers to address any service-related issues or customer complaints promptly and effectively.
Brand Delivery:
Uphold the brand identity and values to ensure a cohesive and memorable guest experience.
Work closely with the marketing team to execute brand initiatives, promotions, and special events.
Profitability:
Drive profitability through inventory purchasing, waste control and portion control.
Optimize operational efficiency
Develop and implement pricing strategies, menu enhancements, and promotional activities to increase profitability without compromising service quality.
Qualifications:
Proven experience as a Head Chef or Sous Chef in a high-volume restaurant or hospitality establishment.
Culinary degree or equivalent is preferred.
Strong culinary skills and a passion for food innovation and creativity.
Excellent leadership and management abilities, with a track record of effectively leading and motivating a team.
In-depth knowledge of food safety standards and regulations.
Exceptional organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
Strong communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.
Flexibility to work evenings, weekends, and holidays as required
Happy disposition
How to Apply:
Google Form:
Fill out our application form here.
Don’t forget to attach your resume.
Show Us Your Story (optional):
We want to see your storytelling and cooking skills in action! Send us a video where you share your favourite food story. Get creative – the more unique and engaging, the better!
How to Submit Your Video:
Instagram: Tag us in your video @Maven_yyc
Email: Send the video link to marketing@mavenyyc.ca