executive chef

*Executive Chef*

*Breton Crafthouse | Downtown Sydney, Nova Scotia*

Breton Crafthouse is seeking an experienced and motivated *Executive Chef* to lead our culinary program and kitchen operations in downtown Sydney.

Born from Breton Brewing Co., Breton Crafthouse brings the culture, hospitality and community focus of Breton Brewing into a unique downtown setting. The Crafthouse combines a full-service restaurant featuring elevated brewpub fare and brick-oven pizza, an onsite microbrewery, retail shop, and private event space.

We are looking for a strong culinary leader who can build on the foundation we have established while continuing to evolve the food program, develop our kitchen team and deliver an experience that complements the quality and character of the Breton brand.

*The Role*

The Executive Chef is responsible for the overall leadership, performance and development of the culinary operation at Breton Crafthouse.

Reporting directly to the *General Manager,* the Executive Chef will work directly with the Crafthouse kitchen team to oversee food quality, menu development, kitchen operations, food costs, labour, purchasing, training and the development of the culinary team.

This is a senior leadership position requiring someone who is equally comfortable developing great food, leading people and managing the financial performance of a busy kitchen.

The successful candidate will have the opportunity to shape the future of the Crafthouse food program while having the support and resources of the broader Breton Brewing organization.

*Key Responsibilities*

*Culinary Leadership & Menu Development*

• Provide overall leadership and direction for the Crafthouse culinary program
• Maintain consistently high standards for food quality, presentation and execution
• Lead the continued development and evolution of the Crafthouse menu
• Maintain and develop our focus on brick-oven pizza and elevated brewpub fare
• Create dishes that are approachable, distinctive and appropriate for the Crafthouse concept
• Develop seasonal features and new menu offerings
• Ensure menu decisions balance creativity, guest appeal, operational execution and profitability
• Look for opportunities to incorporate and complement Breton beers throughout the food program

*Kitchen Leadership & Team Development*

• Lead, coach and develop the kitchen management and culinary teams
• Recruit, train and retain talented kitchen employees
• Build a professional, positive and accountable kitchen culture
• Establish clear expectations for quality, preparation, cleanliness and execution
• Develop strong kitchen leaders who can successfully manage day-to-day operations
• Create effective training and development programs for culinary employees
• Foster an environment built around teamwork, respect and continuous improvement
• Work closely with the General Manager to create strong alignment between front-of-house and back-of-house teams

*Kitchen Operations*

• Oversee all aspects of daily kitchen operations
• Establish and maintain effective systems for preparation, production, service and closing
• Ensure consistency in recipes, portions and presentation
• Maintain food inventory levels and monitor waste
• Maintain appropriate staffing levels based on business volumes
• Develop efficient kitchen schedules and deployment strategies
• Ensure equipment and facilities are properly maintained
• Identify opportunities to improve kitchen efficiency and workflow
• Maintain high standards for cleanliness, organization and food safety
• Ensure compliance with all applicable health, safety and regulatory

*Financial Performance*

• Take responsibility for the financial performance of the culinary operation
• Develop and manage kitchen budgets in collaboration with the General Manager and senior leadership
• Monitor and manage food cost, kitchen labour, waste and other key operating metrics
• Maintain accurate recipe costing and appropriate menu pricing
• Analyze menu pe