Position: Savoury Chef
Reports to: Chef Thierry Busset
Thierry Busset is widely regarded as one of the finest pastry chefs in North America. Our shop boasts a stunning room featuring classic chocolates, macarons, cakes and pastries: all items are hand-made daily using only premium ingredients. Barista crafted espresso and liquid chocolate beverages are also a central part of the cafe, complimented by a selection of sandwiches, soup and savoury offerings. We are also licensed and offer a selection of wine and spirits to complement our wide array of products.
As we open our second location in Mt Pleasant, we are looking to expand our savoury menu offerings. The Savoury Chef will help to inspire, develop, oversee, and manage the savoury program at both Thierry locations. The ideal candidate has knowledge of French cuisine, menu development and multi venue management.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(other duties may be assigned as required)
Helps create and elevate savoury offerings that complement our wide array of products, including soups, salads, canapes, and savoury pies.
Supports the Chef with recruitment, training, and development of the savoury cooks at each location
Assists with overseeing the day-to-day operations of the kitchen
Maintains exceptional cleanliness and maintains equipment to optimal specifications
Leads by example, inspiring staff to deliver a memorable food experience
Maximizes resources and inventories by managing cost and monitoring inventory and budget to ensure the best use of inventory and allocation of expenses
Develops a strong rapport with agents and suppliers
REQUIRED EXPERIENCE AND QUALIFICATIONS:
Previous restaurant or catering facility experience is an asset
Strong equipment knowledge and skills including knives, slicers, and grinders
Knowledge of French cuisine and cooking culture
Knowledge of food costing and experience with cost analysis
Experience in menu compilation and the ability to collaborate on menu development
An ingredient-driven approach to menu writing
An awareness and active interest in food trends and contemporary developments
Strong verbal and written English communication skills
Excellent planning and organizational skills, including the ability to handle conflicting deadlines and prioritize multiple tasks
A strong work ethic and commitment to a premium level of quality
Flexibility to work evenings, weekends, and holidays
This position will remain open until filled.
Thierry Mount Pleasant
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