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  • Full Time
  • Job Posted on Board: 4 months ago
Bold Butchery & Grill
Food / Hospitality / Customer Service
Job Post Date:

Bold Butchery & Grill is a locally owned and run full-service butcher shop / meat shop and restaurant in Victoria, BC. Our small team is comprised of creative, fun individuals who love quality meat and are creative in the kitchen and around the bbq.

We are looking for an experienced Chef to join our team.

  • Required:
    Minimum of five years of experience as a leader in a fast paced kitchen environment
    3 Year Hospitality Management or equivalent Culinary degree/credentials
    Excellent leadership and management skills
    Passionate about quality and customer service
    Detail-oriented individual and a strong team player
    Excellent communication skills (written and verbal), and outstanding relationship skills
    Possess strong leadership, communication, organization and relationship skills.
    Excellent presentation skills.
    Driven, determined and self-managed individual
    Fosters a collaborative and positive working environment
    Proficiency with computers and computer programs,
    In depth skills and knowledge of kitchen operations.
    Capable of producing a consistent product in a timely manner.
    Available to work a flexible schedule.
    Experience working cooperatively in a team based environment.
    A passion for amazing food.
    Positive attitude.

Coordinate and direct all food preparation, from prep through service
Monitor the quality of all food
Oversight of all office and administration of kitchen
Prepare annual budgets for kitchen staff and food costs
Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies ensuring food and labour cost meet budget
Delegate daily tasks to other kitchen staff; manage their progress throughout the day
Oversee entire kitchen staff activity and ensure all work is completed to standard and at the highest quality
Oversee repairs of kitchen appliances
Direct and design and plating/presentation techniques for all dishes
Train staff on new menu recipes
Establish pricing for menu items
Work efficiently to resolve any problems that arise in the kitchen
Research and implement new culinary trends
Maintain a clean kitchen and abide by all food safety and sanitation laws

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