The kitchen at Obladee is run by the Head Chef in consultation with the owners. Through their combined skills and insights, they lead, develop and execute the food program at Obladee. They demonstrate leadership and take ownership for delivering a consistent yet exciting food experience for our guests.

About the Food

The food at Obladee is designed to accompany wine. Most plates are built to share. The dishes are carefully considered, beautifully presented, and incorporate regional, seasonal ingredients sourced from trusted suppliers. The style is familiar, yet surprising; elevated but not over-intellectualized, focusing on simplicity, and drawing inspiration from local and European food culture.

Reports To

The Head Chef reports directly to Owners, Heather and Christian Rankin.

Key Tasks and Areas of Responsibility

Through collaborative management, oversight and execution the Head Chef is responsible for:

Recipe & Menu Development

Develops all menu items
Creates, tests, costs, and documents recipes
Manages food costs

Execution of Service

Delivers efficient, consistent and organized food service
Exhibits a calm, professional demeanor
Communicates clearly and respectfully
Tastes and monitors dishes continually for quality and adherence to recipes
Ensures consistent plating style and portion control for all dishes
Maintains high standards of cleanliness

Preparation & Procurement

Plans for service, upcoming events and the gift box program
Orders and/or shops for the necessary supplies and ingredients
Oversees thorough and efficient prep
Makes regular use of local ingredients, farmers markets and local suppliers where possible
Establishes and maintains good working relationships with suppliers

Management of Operation

Manages inventory, maintains par stocks, organizes safe and proper storage of all foodstuffs
Minimizes and tracks food waste
Establishes food handling and cleaning procedures for kitchen and storage areas
Inspects fridges and kitchen equipment for cleanliness and proper working order
Monitors food sales and labour costs

Leadership and Continuous Improvement

Upholds professional and respectful work environment
Trains and guides Kitchen staff on necessary cooking, service and maintenance procedures
Exhibits positive attitude, encourages teamwork, communication, and accountability
Seeks continuous improvement in all areas: skills, products, recipes, equipment
Actively seeks, and responds to, feedback and input on food quality from service staff
Shows excitement and interest in menu performance and development
Investigates fully any guest food complaints

Collaboration

Works collaboratively with Sous-Chef and Cook building a professional, positive working relationship
Liaises with Owners on kitchen performance and menu development
Works with Sommeliers on food & wine pairing initiatives as required

Job Type: Full-time

Pay: From $55,000.00 per year

Application question(s):
Do you have at least 1-2 years running a kitchen?

Experience:
Kitchen: 4 years (preferred)

Work Location: In person

Expected start date: 2025-09-02