Louf

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501 Davenport Road, Toronto, ON

Louf

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

5.0

Be the first to review!

501 Davenport Road, Toronto, ON

Head Chef

Midtown, ON (view on map)

Posted 2 days ago

Job Description

Job description:

An upscale chic restaurant in midtown near Casa Loma and a 5-minute walk from Dupont station, louf is Toronto’s landmark for Palestinian cuisine. Led by Chef Fadi Kattan, louf offers guests an array of flavours from Palestine served with a modern twist. Louf is looking for a Head Chef to lead the kitchen team with their passion and ingenuity for modern cuisine, and their experience in higher-end dining.

POSITION OBJECTIVE:

Lead and oversee all daily kitchen operations and BOH staff in an efficient and accountable manner. Ensure excellence and precision in food quality and preparation that will satisfy even the most discerning customers. Maintain compliance standards in line with company policies.

JOB ROLES AND RESPONSIBILITIES:

• Manage all kitchen activities including stewarding and management of food production
• Preparing weekly flash reports with prime costs, create cost projections, and keep COGS in line with budget
• Oversee uber ordering and processes
• Develop louf seasonal menus with the Executive Chef
• Create all batch recipes alongside the Executive Chef
• Cost recipes, portions and events catering
• Work with the Executive Chef to identify and maintain supplier relationships that match louf’s quality, ethos and budget
• Maintain and oversee all HACCP hygiene processes in the kitchen and conduct regular team training
• Maintain and update allergen matrixes where necessary
• Update and maintain all inventory in WISK
• Develop and maintain certified eco-responsible waste management processes
• Oversee the pass to ensure quality standards
• Train, supervise and schedule kitchen staff in a cost-efficient way
• Prioritise and coordinate tasks to ensure correct preparation and delivery time for catering, external/internal events, and in-house service
• Conduct inspections of seasonings, portions and food appearance, and following-up appropriately
• Ensure adherence to louf’s standards for food recipes, preparation, quality, and presentation
• Receive and control all supplier orders, both fresh and dry goods, and ensure correct quality and par-stock
• Oversee ordering and inventory of all food supplies in a cost-efficient manner
• Monitor and facilitate communication between kitchen production and service staff
• Ensure readiness and compliance in case of last-minute changes to reservations
• Organize and conduct tasting and training sessions for FOH staff
• With the GM, prepare costings and BOH logistics for catering and large group events

Human Resource Related Duties:

• Work as a team leader in all circumstances, employing constructive performance remediation with staff as needed
• Attend all scheduled employee meetings and suggesting improvements as necessary
• Interview, select, train, supervise, and counsel kitchen staff as needed
• Assure proper staffing and adequate supplies for all stations
• Abide by all rules, regulations, policies and procedures
• Assure proper safety, hygiene, and sanitation practices are followed
• Maintain a positive and professional approach with coworkers and customers
• Prepare weekly schedules for staff and developing payroll records
• Monitor and facilitating communication between BOH/FOH
• Appraise staff performance and provide feedback to foster productive and positive work environment

Administrative/Financial Duties:

• Maximize guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen
• Ensure that prices and portions are offered in accordance with food and beverage profit objectives
• With the Founders and GM, establish food ingredient budgets and adherence protocols
• Develop menu items and recipe costing files for all menu items
• Develop recipe cards for training purposes and training FOH/BOH staff accordingly
• Develop and implementing SOPs for all sections in the kitchen
• Manage relationships and liaising with all suppliers
• Coordinate with other food and beverage departments to make suggestions for sales promotions

QUALIFICATIONS:

Minimum Experience: ***Minimum 3 years’ experience as Head Chef preferrably in casual fine dining***

Skills, Knowledge & Abilities - Job Specific:

• Experience with WISK inventory management software (required)
• Familiarity with Palestinian cuisine (preferred)
• Ability to interact positively and professionally with supervisor, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach
• Ability to follow directions, take constructive feedback, to get along with co-workers and supervisors, and to treat co-workers, supervisors and guests with respect and courtesy, refraining from abusive, insubordinate and/or violent behavior
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Punctuality and reliability
• Strong track record of success in the food service industry
• Solid understanding and experience with finance/stock control/budgets
• Knowledge of local labour laws and appropriate training in interviewing, hiring and disciplinary actions
• Proficient in computer software including word processing and spreadsheets
• Strong communication, organizational, operational and people skills
• Strong interpersonal and leadership skills
• Motivated and energetic self-starter, with attention to detail

Louf is an equal opportunity employer. If you believe you have what it takes to jump into a fast-paced environment with all of your heart and soul, please apply! We look forward to meeting with you soon!