Job Description

About Us:

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US. Our dedicated team acts as your career architects, focusing on connecting you with opportunities that align with your skills and aspirations. We are passionate about propelling your career forward, ensuring that the next step you take is not just a job but a fulfilling journey. Partner with us, and let's build your success story together.

Client Summary:

For more than three decades, this leading entertainment organization has been transforming Toronto's dining, nightlife, and event scene. As creators and managers of several iconic establishments, this organization has earned recognition as one of the industry's most successful and innovative companies.

Continuing to gain acclaim, they have curated a remarkable collection of distinctive venues, including renowned event spaces. Additionally, they've played a pivotal role in crafting some of Toronto's top dining destinations.

Job Title: Executive Chef – Banquets and Catering

Job Description: The Executive Chef is responsible for overseeing all aspects of the culinary operations to ensure a seamless dining experience. This includes managing staff, controlling costs, maintaining high-quality service standards, and maximizing overall efficiency.

Offer:

Competitive Compensation: They offer a competitive salary package, ensuring your skills and contributions are duly recognized. Ranging from $100,000 to $120,000 as a total compensation package.

Responsibilities:

• Ensuring optimal productivity and efficiency among employees while actively fostering staff development and enhancing morale and relations.
• Overseeing seamless coordination among all kitchen departments and external entities to ensure smooth operations.
• Recognizing the significance of food cost management and menu planning to capitalize on seasonal market fluctuations.
• Collaborating in menu preparation and the creation of new recipes.
• Actively participating in maintaining proper recycling practices and food waste disposal.
• Upholding standards of product quality by demanding excellence in purchasing decisions.
• Contributing to plate presentation and buffet setups, while also sharing innovative presentation ideas.
• Managing daily staffing needs to meet labor requirements while minimizing costs.
• Providing training, re-training, and motivation for staff, offering constructive feedback as needed.
• Collaborating with the Corporate Chef to develop menus for special events and catering.
• Striving to maintain food and labor costs within budgetary constraints.
• Addressing guest complaints and requests promptly and professionally, prioritizing guest satisfaction.
• Ensuring compliance with company policies and procedures by staff. • Handling scheduling, payroll administration, and distribution of paychecks.
• Working to ensure the kitchen operates profitably.

Qualifications: To excel in this role, you should possess:

1. 5 Plus years of leadership experience in High Volume Culinary Driven Environments.
2. Demonstrated leadership abilities: a commitment to inspiring and empowering those around you to consistently perform at their best.
3. Energetic and optimistic demeanor.
4. Exceptional culinary production skills.
5. Capable of delivering consistent culinary and leadership guidance, especially during high-revenue periods.
6. Thrives in high-pressure, fast-paced environments.
7. Dedicated to fostering inclusivity and embracing diversity.

Out-of-Country Applicants: We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada.

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