Executive Chef

Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US.

Our Client:

Founded in 1982, our client has been built the restaurant company on the foundation of family since day one. While we've now grown to 90 locations across North America, that close-knit feeling is still rooted in our company today.

They never lost sight of where our business came from and what makes it special. We see ourselves as neighbours — we're not just part of a community that needs a place to eat and drink, but sometimes a place to connect, a helping hand, a space to make memories, build relationships, and come back time and time again. It's about being part of something bigger than ourselves.

This speaks to the passion for community they have — the close-knit relationships we build with each other over the years (whether it's because you work with us, or grew up dining with us) can last a lifetime. The friendships and partnerships forged here continuously push us forward and help us strive to be better, every day. We grow because we ensure that first and foremost, our people can grow. When you're with us, you're family.

The Role: Fast Track Chef

The Chef/CDC is responsible for creating passion and enthusiasm for the company vision "To be the most loved and best run restaurant in North America". They will ensure that the standards are executed flawlessly throughout your kitchens every day and carry enough wisdom and experience that your teams will gravitate towards and want to work for you. The Chef/CDC is responsible for the overall smooth operation of the kitchens and the delivery of outstanding food quality and service excellence through teamwork, motivation and strong leadership.

As Head Chef, you’ll build and develop a strong team, drive operational excellence, and ensure consistent execution of the highest standards in every guest experience. You’re passionate and relentless in your pursuit of excellence. You’re someone who takes pride in delivering exceptional food, developing future leaders, and continuously raising the bar within your restaurant.

KEY RESPONSIBILITIES

Kitchen Operations

• Direct the daily operation of the kitchen, ensuring smooth delivery of the restaurant as part of building sales and hitting the financial targets to be successful.
• Participate in all aspects of food delivery as required from the back to the guests plate.
• Establish and maintain a high standard of food quality and service excellence through teamwork, motivation and strong leadership; support all team members in their efforts to achieve service excellence..
• Manage and lead the kitchen teams, including overall all aspects of the employee process, i.e., hiring, payroll administration, employee development, scheduling, performance evaluation, discipline and termination.
• Participate in new employee orientations; provide on the job training where appropriate to support staff performance of job duties.
• Develop your management teams and be prepared to have them promoted to positions throughout the company to nurture the growth.
• Responsible for all of the staff promotional training and building a tight well trained team.
• Prepare rosters for every day in the business and ensure adequate staffing levels - aces in their places.
• Provide support to the management team; perform managerial duties and functions as required; act as a designate in the absence of the Chef.
• Developing and communicating a 16-week plan for the kitchen business.
• Auditing and influencing productivity, scheduling and labor costs for the profit & loss statement.
• Conducting ongoing audits of the restaurant.
• Responsible for daily/weekly numbers as a restaurant using the sales, budgets, profits and other controllable costs, and making necessary adjustments to ensure the highest profitability at the end of every period.
• Educate all of your management team regarding the financials to ensure that everyone knows what profitability means to the restaurant.
• Hire people that CARE!
• Coach and develop!

BENEFITS

• Competitive annual salary - $80-90,000 Salary plus bonus paid monthly
• 4 weeks paid vacation
• Comprehensive health care benefits
• Mobile phone and laptop allowance
• 25% discount card for food and drinks across all restaurants companywide
• Travel opportunities for operational events
• Growth and advancement opportunities through internal mobility
• Leadership programs with ongoing career development
• Recognition programs, awards, and team experiences

QUALIFICATIONS

• A strong culinary leader with 2 years of experience leading high-volume kitchens
• Passionate about developing people and building engaged, high-performing teams
• Proven results in delivering food cost and labor targets, along with extensive experience managing budgets, cost controls, and profitability for large-scale operations
• A commitment to fostering a supportive and engaging experience for your team members and guests
• A willingness to learn and an openness to feedback, coaching, and mentorship Certification(s) to responsibly work in and create a safe and clean environment for food production and consumption (ie: State Specific Food Handlers Card)