Executive Chef M/F  (2)

Ensuring promptness, freshness and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus and selecting plate presentation.
Reviewing staffing levels to meet service, operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.

2+ years culinary education.
5+ years experience in similar position.
Advanced knowledge of food profession principles and practices.
Proficient knowledge of human resources management.
Excellent knowledge of ordering and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on call, shifts, after hours, over weekends and on public holidays.