Head Chef (NOC 62200)

Head Chef (NOC 62200)

Location: Napanee, Ontario
Wage: $22.00 / hour
Terms of Employment: Permanent, Full-time (30–40 hours/week) 

Duties:

• Menu Design: Lead the creative development of authentic Mediterranean menus, including seasonal rotations and daily signature specials.
• Recipe Standardization: Create and document proprietary recipes for specialized Mediterranean sauces, marinades, and spice blends to ensure consistent flavor profiles.
• Plate Artistry: Direct and execute advanced garnishing and decorative food displays for premium presentation. 
• Cost Optimization: Monitor food and labor costs to maintain profitability; implement waste reduction strategies through precise portion control.
• Supply Chain Management: Negotiate with suppliers to source high-quality, fresh ingredients essential for Mediterranean cuisine; maintain records of inventory and sales data.
• Kitchen Logistics: Plan and direct all food preparation activities, estimating daily food requirements and overseeing production schedules. 
• Team Development: Recruit, hire, and provide hands-on training to junior kitchen staff in specialized Mediterranean cooking techniques and equipment usage.
• Quality Assurance: Conduct final inspections and "polishing" of all dishes at the pass to ensure they meet established taste and temperature standards before service.
• Sanitation Leadership: Enforce strict adherence to health and safety regulations, food handling protocols, and hygiene standards across all kitchen areas

Employment Requirements

• Education:
  • Completion of secondary school is required.
  • A Diploma or Degree in Culinary Management, Hospitality Management, or a related field is strongly preferred 
• Experience:
  • 3 to 5 years of professional cooking experience in a high-volume restaurant environment is required.
  • Minimum of 1 year of experience in a supervisory or leadership role (e.g., Sous Chef, Demi Chef, or Kitchen Lead) is preferred to justify the Head Chef title.
• Specialized Knowledge:
  • Demonstrated expertise in Mediterranean culinary techniques, including scratch-made sauces, mezze preparation, and specialized protein grilling.
  • Strong knowledge of kitchen financial management, including inventory control and food cost analysis.
• Certifications:
  • Red Seal endorsement is an asset but not required