Head Chef

Toronto, ON

Start date As soon as possible

Job type

Full time Category Cook & Chef
Description

Business: ICONINK

Title: Head Chef – Middle Eastern Concept

Terms of Employment: Permanent, full time

Annual Salary: $62,500 per year

Hours work: 44 hours per week

Location: Toronto

Benefits:  2 weeks of vacation per calendar year; extended health and dental benefits; tip out structure

Contact: Please email resume to careers@iconink.com – ensure to include Head Chef for Middle Esastern Concept in the email subject line


Reporting to the Corporate Executive Chef at ICONINK, the Head Chef will be responsible for leading a team and maintaining food quality, consistency, inventory and cost. The ideal candidate would have been in a similar role for at least 3-5 years and have 2-3 years of management experience working in an authentic Middle Eastern restaurant.

 

KEY RESPONSIBILITIES

·         Maintain an impeccable kitchen, enforce health and safety standards for all staff and the working environment

·         Maintain food quality and consistency with a keen eye for detail in regards to food presentation/placement

·         Map out and set standards for kitchen organization and align with ICONINK directives

·         Work with Corporate Executive Chef on menu development and food procurement

·         Report to Procurement Manager in costing and budget for all food and labour, with the ability to produce detailed reports

·         Inspect deliveries for consistency and quality of ingredients

·         Create dishes to perfection according to menu specifications

·         Attend meetings where required and communicate to all staff RE: policies and practices as they align with business practices

·         Recruit new hires and maintain staff par levels

·         Train all staff -- food preparation, safety standards and professionalism

·         Supervise activities of cooks and other kitchen workers

·         Demonstrate new cooking techniques and new equipment to staff

·         May plan menus and requisition food and kitchen supplies

·         Staff scheduling

 

OPERATIONS

·         Oversee the food preparation, presentation and be physically present during service

·         Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would ensure a high level of quality and consistency

·         Taste all food daily and make necessary changes. Food needs to be ready for service 15 minutes before opening time

 

 

 

 

 

HOUSEKEEPING

·         Check all food storerooms daily.  Ensure that food is well rotated and “first in” is “first out”

·         Ensure that all cooks are in proper, well-maintained uniforms, with special attention to those working in public areas.  Personal appearance and hygiene must be according to Company Policy

·         Understand and abide by the Health & Safety standards

·         Ensure that the kitchen cleaning schedule is followed by everyone after each service and exercise proper methods to prevent equipment damage

·         Enforce ‘clean as you go’ work habits on all stations

 

HUMAN RESOURCES

·         Participate in the training of new hires, and maintain good practices amongst the team

·         Work as a team member.  Does not make any changes without the knowledge of the Corporate Head Chef

·         Report any incidents, accidents, issues to Corporate Head Chef, ensure it is recorded in employee records and proper forms are completed and submitted to Human Resources in a timely manner

·         Advise Corporate Head Chef on any changes, improvements, promotions and suggestions for the benefit of the operation

 

KNOWLEDGE, SKILLS, AND ATTRIBUTES

 

Mental & Physical Effort

·         Long periods of standing and walking

·         Repetitive use of hands, dexterity, bending down

·         Requires mental stamina and acuity

·         Positive outlook and inherent coach for the team

·         Troubleshooting when service issues arise

·         Ability to positively motivate a team

 

Requirements

Skills and Qualifications

·         Completion of secondary school;

·         Minimum of 3-5 years of experience working in an authentic Middle Eastern/Turkish/Mediterranean restaurant

·         Minimum 2-3 years management experience

·         Valid food handlers certificate is an asset

·         Strong team work abilities

·         Proficient at financial responsibilities

·         Excellent leadership skills

·         Must be willing to work all shifts, opens, mids and closes with a willingness to travel from venue to venue, if required. May have responsibilities within our global properties

·         Must have training in cooking in an Ocakbasi style restaurant

·         Must have specialization in kebap, pide, lahmacun, Anatolian cuisine and Ottoman palace cuisine

·         Must have specialization in Middle Eastern baking techniques and from scratch dough production

 

 

IONINK recognizes its obligations under the Accessibility for Ontarian with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.

Apply for this job

Head Chef at Iconink

Show your profile to employers in the applicants public list?

What would you like to emphasise in two words?
Ex: Cook, ready for a new challenge!!

Add another document (optional)

Expertise

Years of experience related to expertise
Last level of completed studies

Availabilities

Language

By signing up, you confirm having read and accepted the terms and conditions.