Executive Chef - Restaurant and Sports Bar

• Demonstrate financial comprehension of The Fennec's budget and P&L in relation to food costs
• Effectively control costs of food and related purchases in alignment with budgeted expectations
• Manage staff schedules in accordance with the Fennec's budget and forecast models
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of The Fennec.
• Develop the kitchen team in all aspects of kitchen execution from 100% recipe adherence.
• Foster an environment of customer service in which all team members put the guest first in every situation
• Execute established food standards for overall guest satisfaction that meet or exceed brand standards
• Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests
• Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact
• Clearly define goals and expectations for the Heart of House hourly team members using performance review tools and hold your people accountable for successful performance
• Support staff development and advancement along well-defined career paths
• Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team
• Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Back of House employees in order to drive continuous improvement and employee retention
• Possess a self-motivated approach to his/her own personal and professional growth
• This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned.

• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.

The Fennec