1 meilleure offre (fifo cook, columbus) (à pourvoir)

Head Chef/Manager
Bar and Grill Resto in Pickering —Pickering, ON
- De 41 118,43 $ à 86 777,49 $ par an
- Temps partiel
- Restaurant décontracté
- Assainissement
- Gestion d'équipe
- Régimes de participation aux bénéfices
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il y a 9 jours

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Head Chef/Manager

Bar and Grill Resto in Pickering
Pickering, ON

Postuler rapidement

Détails du poste

Temps partiel | Temps plein
De 41 118,43 $ à 86 777,49 $ par an
Il y a 9 jours

Profil recherché

Sourçage
Maintenance préventive
Formation et mentorat du personnel de la restauration
Certificat de manipulateur d'aliments
Assainissement
Enregistrement des températures des aliments
Recrutement
Gestion des horaires
PEPS
Gestion d'équipe
Dressage des assiettes
Formation et développement
Expérience en chef
Diplôme d'études collégiales (hors Québec)
Sécurité alimentaire
Leadership
Expérience en cuisine professionnelle
Rotation des stocks alimentaires (PEPS)
Suivi des stocks
Expérience en gestion de services alimentaires

Description complète du poste

Location: Pickering, Ontario
Position Type: Full-time, Permanent
Compensation: Competitive salary (Based on local industry standards beginning around $37/hour or equivalent annual salary), plus performance-based bonuses, gratuities, and meal perks. Position OverviewWe are looking for an experienced, high-energy Head Chef to spearhead our back-of-house operations for a brand-new, premium gastropub concept in Pickering. Modeled after Ontario’s top-tier lively culinary hubs, our establishment bridges the gap between a high-volume, multi-screen sports lounge and an elevated casual dining restaurant.The ideal candidate possesses exceptional leadership skills and a passion for scratch-cooked food. You will be responsible for creating an efficient, cohesive kitchen climate while delivering consistently exceptional dishes at speed—even during high-intensity game days, weekend live entertainment, and premium brunch windows.

Key Responsibilities Culinary Excellence & Menu Evolution

Execute High-Volume Pub Staples: Deliver top-quality, consistently prepared core items including hand-breaded wings, premium smash burgers, artisanal pizzas, and classic fish & chips.
Introduce Modern Gastropub Twists: Develop and execute creative, globally-inspired menu additions, daily express lunch specials, and seasonal features (e.g., street tacos, fresh bowls, and signature pastas).
Manage Multi-Day Service Windows: Oversee the operational standards for diverse daily dayparts, including our high-volume Weekday Express Lunch, late-night bar menus, and an interactive Weekend Brunch.

Kitchen Management & Financial Controls

Optimize Food Costing & Procurement: Source high-quality fresh ingredients from reliable local vendors while monitoring inventory, tracking yields, and minimizing food waste to maximize profitability.
Labor Scheduling & Structuring: Create weekly staff schedules that accurately align kitchen labor costs with historical peak volumes (such as major professional sports broadcasts and weekend dinner rushes).
Maintain Equipment & Infrastructure: Manage daily operational logs and schedule routine preventive maintenance or emergency repairs for all heavy-line kitchen hardware (grills, fryers, refrigeration units).

Leadership, Culture & Training

Hiring & Talent Development: Source, onboard, and continuously train line cooks, prep cooks, and dishwashers to maintain an adaptable, versatile kitchen crew.
Foster Collaboration: Cultivate a positive, high-respect kitchen climate that bridges communication flawlessly with front-of-house service staff.
Strict Quality & Sanitation Control: Enforce uncompromised standards for plating, presentation, food rotation (FIFO), temperature logs, and strict compliance with the Ontario Health Protection and Promotion Act (HPPA) and local Durham Region health bylaws.

Qualifications & Skills Required

Proven Experience: 3–5+ years as a Head Chef, Kitchen Manager, or high-level Sous Chef within a high-volume, premium casual restaurant or high-energy pub ecosystem.
Culinary Credentials: A college diploma in Culinary Arts/Management or a completed apprenticeship is preferred; valid Ontario Food Handler Certification is mandatory.
High-Volume Stamina: Proven capability to lead a line calmly and make rapid, accurate decisions under pressure during high-density dining hours.
Strong Inventory & Tech Literacy: Experience utilizing modern restaurant management software for tracking inventory, food costs, and scheduling.
Open Schedule Availability: Flexibility to work late nights, split shifts, weekends, and statutory holidays according to the sporting calendar and business peaks.

What We Offer

Competitive base salary with milestone performance bonuses.
Equal share of kitchen tip pools.
Complementary staff meals and employee dining discounts.
Growth opportunities within a dynamic, expanding local business hospitality group.
Dedicated on-site parking.

Pay: $41,118.43-$86,777.49 per year

Benefits:

Discounted or free food
On-site parking
Profit sharing

Work Location: In person

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Head Chef/Manager

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