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Position: Local Organic Food Chef
Company: The Root Cellar
Location: London, Ontario

The restaurant industry is transforming, and so are we — The Root Cellar is hiring a full-time chef! While the restaurant is not reopening right now, we are planning to develop a robust and delicious local organic takeout and delivery program to be offered in conjunction with On The Move Organics. As such, we’re looking to hire one passionate and skilled chef with the experience and qualifications necessary to implement this program. Knowledge of local food, fermentation, pizza, foraging, vegan food and baking are all assets! To apply, please submit a resume AND COVER LETTER letting us know who you are and why you think you’d be a good fit for this role. Please note that while we appreciate all applications, only those submitted with a cover letter will be considered. Interviews will be scheduled via Google Meet.

Role: Chef
Hours: full-time days, Monday-Friday (some flexibility required)
Start date: asap
Working location: 623 Dundas Street (The Root Cellar)
Remuneration: dependant on experience and abilities

Covid precautions: The Root Cellar is not open to the public at this time, so access to the building is limited. You’ll be working with 2-3 other people in a large kitchen where safety protocols are in place. Masks are mandatory at all times.

Chef Job Description (Spring 2021)

The RC Chef possesses the professional culinary management and leadership skills to develop, cost, prep and run a fresh/frozen takeout and Home Meal Replacement (HMR) program, as well as to eventually oversee daily frontline service upon the restaurant’s reopening (date undetermined). They work cooperatively with the kitchen team and coordinators at On The Move Organics to ensure The Root Cellar’s goals, values and targets are met.

The Chef will:

  • work with On The Move Organics coordinators to develop and enhance our fresh/frozen Home Meal Replacement (HMR) program including fresh condiments, salads, wraps, etc. as well as a line of frozen dinners
  • have a clear and accurate understanding of menu costing to ensure financial targets are met
  • provide leadership to the kitchen team, and run daily prep program
  • work closely and positively with owners, coordinators and staff to meet targets
  • reflect Root Cellar values in management of staff
  • manage and delegate key responsibilities as needed
  • track, record and report labour costs using existing programs and reporting structures
  • achieve labour cost targets through accurate scheduling and daily active management
  • work with team to develop and oversee organization and cleanliness procedures (utilizing checklist systems)
  • create consistent and delicious food focusing on locally sourced ingredients

To apply, please e-mail your resume and a brief covering letter to:
subject: Local Organic Food Chef

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Current status: Open/apply now.   Date posted: Apr 20 2021    ID: 59534