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The Executive Chef of L’Abattoir Restaurant is a senior leadership body responsible for the effective sourcing, purchasing & receiving of food and supplies required for la carte dining and private dining. Executive Chef supports the kitchen team in the execution of meal periods as required. Executive Chef works in partnership with the Director of Operations, General Manager, Restaurant Manager, and kitchen team to ensure that both the front of house and back of house teams are working to create the best possible overall product and experience for our guests. They are the embodiment of all the L’Abattoir cultural and behavioral values with human resources, and financial accountability as the main operational focuses and primary responsibilities.

The Executive Chef:

- Is the management body responsible for the effective sourcing, purchasing, receiving, organization of food products and required supplies to operate all services, in all departments of the restaurant.
- Is an ambassador for the business and they conduct themselves accordingly at all times both inside and outside of the business.
- Embodies all values and management principles as outlined in the company handbook and/or general code of conduct
- Runs the business in complete compliance with Vancouver Health Authority, WorkSafeBC, and WHMIS
- Is responsible and effective in all practices related to team management and human resources
- Oversees the successful culinary operations of the main restaurant and private dining, and assists the sous chef’s with the successful execution of all meal periods when required
- Is responsible for menu development and ensuring all ingredients/supplies required to execute the menu are available to team members at all times
- Is responsible for menu item documentation & recipe book maintenance
- Is responsible for contributing to the weekly planning of family meal
- Is responsible for team recruitment and onboarding of new team members as required
- Is responsible for ingredient procurement, maintenance of supplier relationships & seasonal menu planning
- Is proficient in all aspects of verbal and written English and communicates in a language that is professional at all times
- Is responsible for effectively costing menu items for current and perspective dishes
- Is responsible for keeping walk in cooler/dry storage/freezer areas organized
- Is responsible for providing weekly cost reporting to kitchen leadership team members
- Holds regular meetings with members of the management and communicates all pertinent information to necessary parties when necessary. Creates and upholds means of effective communication with all members of their team and is efficient and timely in responding
- Ensures all daily logs (fridge temperature/dishwasher) are filled out in order to be in compliance with VCH
- Assists in the resolution of internal conflict between team members. The Executive Chef will consult Ownership in the necessary steps for appropriate conflict resolution
- Has working knowledge of basic finance in relation to the health of a restaurant and will manage operational expenditure accordingly, this includes managing inventory levels and costing of menu items using tools such as Optimum Control.
- Communicates to Ownership any purchases of equipment required to execute daily meal service
- Communicates to Ownership through all means necessary including Repairs & Maintenance log and Daily Push Log
- Is responsible for scheduling of regularly planned kitchen maintenance (hood vents/grease traps/fire suppression)
- Is responsible for daily inputting and filing of food/supplies invoices
- Assists in arranging equipment repairs as required

Requirements

• Food Safe Level 1
• Food Safe Level 2
• Work Permit