Head Chef


Sales and service occupations
Consult the National Occupational Classification for descriptions of these occupations
Number of vacancies of this type:


At the Rockbottom Brew Pub we believe in great beer, great food, and providing a great guest experience. The Rockbottom Brew Pub is seeking a dedicated Head Chef who has gained considerable experience working in a high volume - fast paced kitchen. Our Chef is driven by reaching goals and targets and will be customer focused, taking a "hands-on" management approach. The Head Chef will oversee all kitchen operations with a strong knowledge of recipe development, food costing, inventory, scheduling, labour management and the development and leadership of line level talent. They will create, demonstrate and promote a kitchen culture that revolves around the passion and enjoyment of cooking, ingredients and working as a team. THE DUTIES • Demonstrate and communicate the vision to all team members and lead by example • Ensuring team members provide a memorable guest experience through coaching and fostering a positive working culture. Exciting team members with their positive nature and leadership • Build and maintain relationships with team members both back and front of house • Present an influential presence in the kitchen which fosters growth, learning and development • Work with the Sous Chef, and team members to meet all projected goals when it comes to waste and labour control • Oversee ordering of inventory and daily prep work • Work on line with team members, maintaining a high level of food quality • Oversees kitchen operations and cleanliness inline with health and safety • Perform all back of house crew duties as needed including prep and supportive work, working all line stations and expediting dishes THE MUST HAVES • Applicants must have 5+ years experience cooking in a full-service high volume restaurant • Previous experience of 3-4 years in back of house management experience • A culinary diploma or degree is considered an asset • Red seal certification is also considered an asset • Must possess a passion for the culinary experience and the food service industry • Ability to take direction, work calmly under pressure and delegate tasks and provide direction as needed to team members • Must work well with others, enjoy teaching team members, and helping grow and develop top line talent • Must possess a desire for personal and professional development.


Training / Diplomas:
Professional formation
This training or diploma is

Linguistic skills:

French Level:
French language is
English Level:
English language is

Professional experience:

Area of professional experience:
Number of years of professional experience requiried:
min. 5
This professional experience and its duration are


Contract type:
Open-end contract


These salary informations are confidential

Work benefits and bonuses:

Accommodation provided:
Travel expenses to job covered:
Moving expenses covered:

Place of work:

Nova Scotia, Halifax

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