Description
The role leads culinary operations on a shift basis under the Chef, executing menu items in preparation and line areas, maintaining kitchen standards and quality control, managing sales and profit budgets, developing staff, and participating in hiring and scheduling. It requires previous leadership experience in a full-service restaurant or bar, strong culinary production and leadership skills, the ability to direct operations during high-revenue periods, and the capacity to work under pressure in a fast-paced environment. The employer offers leadership development, mentorship, and opportunities to support restaurant openings across Canada and the United States.
