Chef

As the Chef you operate with a strong passion for food, quality and service in partnership with the General Manager. As the Restaurant Chef you ensure that each and every dish that our guest’s experience is to standard and helps create a memorable experience.

As the Restaurant Chef you are accountable for all kitchen operations, ordering, receiving, and preparation. In addition, you responsible for ensuring RUI standards are met in the areas of kitchen execution, cleanliness, safety and sanitation. As the Restaurant Chef you are responsible for implementing and monitoring all kitchen cost control programs, maintaining all accounting/administrative duties associated with the kitchen, including but not limited to work schedules, inventory and cost analysis reporting. 

As the Restaurant Chef you responsible for developing and training your team in the kitchen. This includes training & development in the following areas: back-of-house security, kitchen organization, equipment repair and maintenance, waste control, and succession of kitchen positions

Requirements

• High school degree or its equivalent
• Graduate courses in cooking and safety information are added advantage
• Minimum of 5years working experience as chef
• Ability to manage and control other members of kitchen staff
• Ability to direct and plan food preparation
• Readiness to discipline any under-performing kitchen staff
• Ability to impact knowledge into junior kitchen staff if such need arises
• Experience in schedule creation to ensure kitchen receive adequate manning
• Ability to provide consistent food quality

Skills

Creativity: Knowledge of ingredients and how to use them in a creative way will serve you well.

• Leadership Skills: Executive chefs are in charge often manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hire the right people, motivate workers in a high stress environment will help you immensely.
• Hand-Eye Coordination: All chefs work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
• Sense of Taste and Smell: Delicious food brings in customers. Sous chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
• Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time. Great time management will help you avoid burned or spoiled food and angry customers.

Compensation:

55-70K + bonus program, employee compensated health insurance, paid time off, paid parking