Holland College |

Head Chef at The Adelaide Oyster House

Date Posted: April 02, 2024
Application Deadline: December 31, 2025
Job Type: Full-Time / Permanent
Job Category:

  • Culinary, Tourism and Hospitality
Job Start Date: Immediately
Job Location: On-site Position (St. John's, A1C 1C1, Canada)
Positions Available: 1
Salary: $55,000+
Hours Per Week: 40-50

Job Description

Inventory management • Inventory Management – Daily proteins counts and weekly full counts. • Inventory count analysis • Ensure waste is recorded each day and analyze waste and how to reduce it. • Ordering all food items and oysters. Ensuring inventory pars are met. (to be determined) • Ensure all recipes are entered into inventory management system. Staffing and Standards • Hire and dismiss back of house staff. • Ensure all kitchen staff are properly trained in techniques and food health and safety standards. • Kitchen and back of house schedules – to be released at a minimum of every two weeks • Quarterly check-ins with kitchen and back of house staff. (March, June, September, December Operations • Ensure kitchen has all supplies and tools needed to operate properly. • Create and construct new menu items with changing seasons. • Oversee and ensure all employee’s in back of house are performing to Adelaide Standards • Ensure all preventative and repairs and maintenance in the kitchen done in a timely manner. Key Performance Indicators • To be determined by General Manager and Director of Operations Menu Creation • New menu items to be done with changing seasons. • Previous menu sales mix to be reviewed along with ingredient mix and price sensitivity to determine what items to be removed • To be inclusive with menu creation and work with kitchen team to bring forward ideas to create a list of menu items. • Head chef to review final list with General Manager and Director of Operations. • Menu to be completed 10 days prior to menu release. • All major aspects of recipes to be completed in inventory management system one week prior • Staff tasting – to be completed a minimum of 5 days prior to menu release. • Photos of new menu items to be done in conjunction with Staff tasting


• 5 or more years as Head Chef. • Certificate in Culinary • Valid Drivers License


We are an internationally inspired small plates restaurant who seats 49 people. We believe in making memories for our guests by providing great food, fun cocktails, and having and having fun at work! Additional Information • Salary to be discussed dependant on experience and culinary background • RRSP's & Benefits • Cell phone allowance • Parking Pass • Weekly Tips/Gratuities • As part of being a larger ownership group, we get inter-company discounts to 3 other restaurants.

How to Apply

Submit your application by email to the company contact listed below.
Documents to be included:

Cover LetterResumeReferences

Company Information

Company Name: The Adelaide Oyster House

Address: 334 Water St.

City/Town: St. John's

Postal/Zip Code: A1C 1C1

Province/State: Newfoundland

Country: Canada

Website: https://theadelaideoysterhouse.com/

Company Contact

Contact Person: Jame Clark

Contact Person Job Title: General Manager

Telephone: 7096910548

Email: theadelaideoysterhouse@gmail.com