Restaurant Chef, Victoria

Summary of Position The Restaurant Chef is responsible for overseeing the daily culinary operations of Aura Restaurant + Waterfront Patio and Inn Room Dining. The Restaurant Chef works with and under the direction of the Head Chef and assists in the supervision of the kitchen in the absence of the Head Chef.

Responsibilities

Develop, cost and implement seasonal menus that showcase creativity, technique, while maintaining approachability for our Aura guests

Collaborate with the Head Chef on menu planning, features, and events

Manage food preparation, cooking, and plating with attention to detail and presentation

Commitment to consistency, creativity, and guest satisfaction.

Conducts ordering for the kitchen in the absence of or at the request of the Head Chef

Train, mentor, and supervise kitchen staff, fostering a collaborative and positive work environment

Work together with the Head Chef and other leaders in maintaining proper inventory controls of food, supplies and equipment

Assist in achieving financial and operational targets both food cost and labour cost controlEnsure performance management of culinary colleagues is conducted in a timely and consistent manner

Communicate effectively with all colleagues and leaders

Ensure all colleagues adhere to Inn at Laurel Point’s Health and Safety Policy and BC Food Safe Standards

Support all Health, Safety&Wellness requirements and initiatives throughout the hotel

Operate and maintain equipment in a safe manner

Comply with all company policies and procedures as outlined

Assist in conducting colleague meetings

Develop kitchen colleagues to their fullest potential in a calm, compassionate and effective manner

Any other duties deemed necessary to fulfill the role

Job Requirements

Red Seal Certification or equivalent, with a minimum of 5 years as overseeing multiple outlets

Proven leadership and managerial skills supporting an environment of colleague growth and development and interdepartmental teamwork

Demonstrated ability to remain composed, decisive, and solution-oriented in a fast-paced, high-expectation environment

Extremely creative and a demonstrated ability to energize a diverse team of culinary professionals

Current on culinary trends and active in the furthering of his/her culinary development

Demonstrated commitment to a welcoming, guest-focused approach

Must have valid Food Safe Certification

First Aid Level 1, WHMIS and Food Safe Level 2 an asset

Sound working knowledge of Windows XP, MS office, Excel, and Outlook

Knowledge of all related kitchen positions

Understanding of Front of the House operations and functions

Demonstrated reliability, including consistent attendance and punctuality, and an understanding of how reliability supports team operations and guest satisfaction

Physical ability to meet the demands of the role, including lifting up to 30 lbs as required

Flexible availability, including early mornings, evenings, weekends, and statutory holidays

Alignment with and commitment to the Inn at Laurel Point’s core values of

Excellence, Respect, Curiosity and Stewardship

Reports To Head Chef

Closing Date Please submit your application as soon as possible as applications are reviewed daily

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