Chef De Cuisine - Bar Sofia

Company Description Showcasing the vibrant essence of Latin cooking, Bar Sofia is a paradise for shared plates and cocktails. Led by celebrated Chef Anthony Walsh, Bar Sofia playfully nods to his family’s Argentinian heritage as well as the next generation of food lovers, artists and adventurers. Highlighting fresh and bright flavours, Bar Sofia’s all-day menu features an array of tasty snacks and small plates including addictive empanadas and colourful salads; along with larger format meat, seafood and vegetable dishes meant for sharing among friends old and new. While much of the menu is Latin inspired, Chef Walsh has thoughtfully incorporated beautiful Atlantic Canadian ingredients such as Nova Scotia mackerel, lamb and salmon, Newfoundland tuna, and P.E.I. beef cheeks.  What’s in it for you?  Competitive salary Paid vacation, sick, and personal days Gratuity sharing Health, Dental and Visions benefits with Enhanced Mental Health Coverage Discounted gym membership and Employee Assistance Program Group Life & Disability Insurance Management Uniform/ Clothing Reimbursement Monthly dining allowance for Freehand locations 50% Dining Discount for all Freehand locations RRSP Matching Tuition Reimbursement Job Description The Chef de Cuisine is responsible for leading, motivating and engaging the culinary team by executing the highest standard of culinary excellence. They oversees all food preparation for the restaurant. The Chef de Cuisine is also accountable for ensuring maximum productivity and cost-effectiveness through food and labour costing initiatives. You’ll bring professional, enthusiastic ownership to the menu each day; and contribute in setting our restaurants apart while assisting the FOH team to create a rave worthy guest experience! The Day to Day: Communicates the restaurant’s vision to all team members and leads by example. Reinforces the Freehand's values daily and inspires the team with his/her exciting vision for the restaurant’s future. Actively monitors kitchen operations and cleanliness Manages day-to-day financial operations of the venue including budgeting, forecasting, and food and labour costs Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book Builds and maintains relationships and communication with team members and front of house management alike Follows proper ordering, inventory and receiving procedures Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking Works together with the management team to further develop the event space and its offerings Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching Demonstrates high personal integrity, business ethics and takes every opportunity to promote the business unit Ensures proper health and safety procedures are followed by all team members Uses conflict/resolution and problem solving skills Qualifications Chef de Cuisine experience Post secondary education in Culinary Arts Management or similar Red Seal, Certified Chef de Cuisine designation Certification desirable Serve Safe Certification Strong business acumen Efficiency using Microsoft Word, Excel, and Outlook Self-starter, flexible and ability to multitask in a fast paced environment Must possess excellent verbal and written communication skills Human resources management skills such as: recruitment, selection, training, performance management Strong leadership skills Time management skills Additional Information