Corporate Head Chef

Corporate Head Chef —Toronto, ON

August 7, 2018
Position: Corporate Head Chef
Type : Full Time
Location : Toronto, ON
Website : www.iconink.com


The Corporate Head Chef will play a key role in defining ICONINK’s vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner, satisfying the needs of the individual restaurants and exceeding guest expectations. The Corporate Head Chef will contribute to F&B profitability through the delivery of exceptional food products, by acting as a steward of the departmental resources and assets, operating with effective cost controls, schedules, processes and procedures. This position is fast-paced and requires flexibility to adapt to last minute business needs.

Key Responsibilities

  • Providing operational support, by establishing measurable goals and objectives that focus on profit, product and people
  • Ensuring quality and details are being maintained by conducting frequent walkthroughs of all restaurants, kitchens and storage areas
  • Using leadership, communication and motivational skills, to build and develop an energized and engaged team
  • Meeting with CDCs to review schedules, assignments, anticipated business levels and changes
  • Playing an active role within pre-established food and labor cost controls
  • Working with the F&B and Marketing Managers to evaluate pricing strategy and make adjustments based on seasonal changes, ingredient cost and sales mix
  • Working with the Executive Chef and CDC to engineer menus for each restaurant effectively
  • Working with the Executive Chef and CDC to ensure timely delivery of content for menu production for each restaurant to the F&B and Marketing Managers
  • Managing all aspects of procurement and inventory management, this includes:
  • Maintaining operational control of purchasing, receiving, purveyor list, and inventory of all kitchen items (food, small wares, equipment and specialty items)
  • Ensuring all food items are received and stored in a safe manner
  • Implementing and maintaining a standard invoice tracking and filing system
  • Maintaining relationships with suppliers and ensuring complete transparency
  • Working with the CDCs to implement and maintain processes to reduce waste
  • Working with the CDCs to implement and maintain a standard inventory process, and send regular reports to the Senior Management
  • Conducting regular audits to ensure the accuracy of the inventory process and generating reports to update Senior Management
  • Managing all aspects of food production, this includes:
  • Developing new menu items with the CDCs that reflect the theme and market segments that each restaurant attracts
  • Testing and writing recipes in a standard form
  • Maintaining a standard process for menu and recipe changes in line with company guidelines
  • Ensuring approvals from all relevant parties are obtained prior to launch of new menu items
  • Ensuring the CDCs launch new menu items in a timely fashion with appropriate training for kitchen and service staff
  • Oversee CDCs to ensure recipe cards, production schedules, plating guides, photographs are current and posted
  • Oversee CDCs to ensure kitchen staff prepare menu items following recipes and yield guides, according to department standards
  • Ensuring kitchen equipment is properly maintained and functioning by executing a weekly preventative maintenance check program
  • Implement a cleaning schedule in all kitchens and storage areas, and ensure CDCs maintain and provide weekly reports
  • Ensuring kitchen staff meet all food safety standards concerning sanitation and personal hygiene
  • Ensuring employees have all required certifications and training
  • Managing all aspects of labour cost control, this includes:
  • Fostering and promoting a meaningful and cooperative working environment through constant training, development and performance management
  • Working with the CDCs to implement development opportunities and ensure succession planning
  • Ensuring the appropriate staffing levels at all restaurants
  • Reviewing calendars and forecasted sales volumes to make the necessary adjustments to staffing levels
  • Ensuring the CDCs are managing their staff efficiently by utilizing salaried staff where appropriate and otherwise optimizing their resources
  • Implementing training programs with the CDCs to improve process management with the view to streamline opening and closing duties
  • Implementing and maintaining processes to reduce prep time
  • Ensuring sufficient information on menu items, including ingredients, allergens and tasting notes, are current and provided to the GMs
  • Working with the CDCs and GMs to provide training and tastings for service staff to enhance the guest experience, ensure appropriate sales mix and increase sales of high profit margin menu items
  • Maintaining awareness of industry and competitive trends
  • Providing the necessary resources and ensuring CDCs engage kitchen staff in maintaining awareness of industry and competitive trends, as well as specialized information relevant to the theme of each restaurant
  • Independently running off premise events
  • Ensuring all interpersonal concerns are escalated appropriately per the ICONINK’s reporting process
  • Ensuring adherence to all established ICONINK’s policies
  • Acting as a representative for and maintaining the high standards and reputation of ICONINK’s at all times

Weekly Meetings

The Corporate Head Chef will attend weekly meetings with Senior Management, GMs and CDCs of the restaurants to communicate all issues/concerns. The Corporate Head Chef is expected to meet with the CDCs prior to each weekly meeting to complete and prepare the following for presentation:

  • Review issues/concerns from EC
  • Review of calendar
  • Review of forecasted sales volume
  • Staffing concerns
  • Labour cost – for previous month
  • COGs/CGS – for previous month
  • Upcoming menu changes
  • Corporate Head Chef to provide a detailed summary of the meeting to the Executive Chef the following day.

ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.


Required Skills

  • Completion of secondary school is required
  • Chefs Certificate, or equivalent credential, is required
  • 10 years of previous culinary experience in premium restaurants with progressive increase in responsibilities
  • 5 years of kitchen management and previous experience as an Executive Sous Chef
  • Passion for service excellence and a commitment to creating an exceptional employee experience.
  • International cuisine knowledge
  • Strong business acumen with a proven track record of cost control including food equipment, labor and wastage
  • Previous leadership experience in the culinary field and a continuous desire to lead and mentor a culinary team is required
  • Computer literate in Microsoft Windows applications required
  • Strong interpersonal and problem solving abilities
  • Experience with off premise catering
  • Ability to work well under pressure in a fast-paced environment
  • Must have valid work permit to work in Canada
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