Chef Job in Markham, Ontario

Tapagria Spanish Tapas Bar We are a Spanish Tapas style restaurant and bar. Our goal is to bring authentic Spanish dishes and a vibrant dining experience to the suburbs of Toronto. Some of the features will include an open kitchen, fresh seafood, private dining, imported ingredients, and sangria menu. Summary - Head Chef With the assistance of the sous chefs, we expect you to run the entire back of house operation on a day-to-day basis including but not limited to creating and updating the menu, recruiting, training and scheduling staff, helping to implement efficient policies and procedures while making sure that all food & safety requirements are being followed. As the Head Chef of the restaurant some of your key duties and responsibilities would include: Menu planning & development Ensuring that the dishes served meet restaurants expectation Managing and ordering stocks of food and other back of the house supplies Controlling labor & food cost / meeting set budgets Ensuring health & safety procedures are properly followed Keeping accurate records in regards to food, health & safety and staff Weekly staff scheduling Recruiting, managing and developing staff Experience and Skillset Required: Someone who is motivated, passionate, creative, a leader and a mentor Extremely well organized and have time management and planning skills Written & oral English skills Good computer (e-mail, POS systems, spreadsheets) understanding and math knowledge (labor, food cost management, budgeting) 5-10 years’ experience in the kitchen combined, minimum three years in a managerial role, two years in a senior position. Beneficial attributes Knowledge of Spanish cuisine. Corporate restaurant/hotel background Opening a restaurant Supplier/recruiter contacts Culinary degree Salary: Negotiable Summary - Sous Chef With the assistance of the line cooks, we expect you to help operate the back of house on a day-to-day basis. You will be helping the head chef with creating and updating the menu, training and scheduling staff, helping to implement efficient policies and procedures while making sure that all food & safety requirements are being followed. As the Sous Chef of the restaurant some of your key duties and responsibilities under the guidance of the head chef would include: Menu planning & development Ensuring that the dishes served meet restaurants expectations Managing and ordering stocks of food and other back of the house supplies Controlling labor & food cost / meeting set budgets Ensuring health & safety procedures are properly followed Keeping accurate records in regards to food, health & safety and staff Experience and Skillset Required: Someone who is motivated, passionate, creative, a leader and a mentor. Extremely well organized and have time management and planning skills. Written & oral English skills Good computer (e-mail, POS systems, spreadsheets) understanding and math knowledge (labor, food cost management, budgeting) Minimum 3-5 years’ experience in the kitchen Beneficial attributes Knowledge of Spanish cuisine. Corporate restaurant/hotel background Opening a restaurant Supplier/recruiter contacts Culinary degree Wage: Negotiable