CHEF DE CUISINE

Vintage Hotels; Niagara-on-the-Lake; On-site; CAD 60,000 - 65,000; Full time

Job summary

Vintage Hotels & Niagara’s Finest Hotels is seeking a Chef de Cuisine to join our growing team in Ontario. This role manages the presentation of superior food in a fine dining setting, ensuring efficiency and timely execution.

The incumbent will lead 30–50 kitchen staff, manage budgets, craft menus for events, and coordinate procurement to meet guest expectations while maintaining high standards.

Qualifications

• 7-10 years progressive cooking experience in a fine dining atmosphere.
• Red Seal certification required.
• Current Safe Food Handler’s Certificate required.
• Upselling and/or sales experience is an asset.

Responsibilities

• Manage and coordinate all activities for superior food presentation in fine dining.
• Write menus for restaurant, weddings, events, and à la carte service.
• Monitor inventory, purchasing, storage and scheduling of food orders.
• Lead and coach kitchen staff; hire, train and discipline as needed.
• Maintain annual department budget and forecast costs.
• Attend weekly management meetings and collaborate with Purchasing.
• Ensure timely supplier deliveries and cost control.

Skills

Team leadership

Budget awareness

Communication

Education

Red Seal

Safe Food Handler’s Certificate

Job description

Salary Range: $60,000.00 To $65,000.00 Annually

Vintage Hotels & Niagara’s Finest Hotels is currently seeking a Chef de Cuisine to join our growing team! This is a great opportunity that can provide flexibility, valuable work experience, and a chance to work with a tenured team.

***Please note: By applying to this posting, you are applying for opportunities that may be available at any Vintage Hotels or Niagara's Finest Hotels property. ***

This posting is for an existing vacancy within Lais Hotel Properties Limited.

Position Summary:

Manages, coordinates, prepares and administers all activities associated with the presentation of superior food consistent with a fine dining establishment in a professional, efficient and timely manner.

Duties and Responsibilities:

Primary Responsibilities

• Providing personalized and exceptional guest service at every given opportunity
• Accountable to Owner, Team Members and Guests
• Performs monthly inventory of all food, administrative management functions related to purchase storage and scheduling of food orders for the restaurant. Ensures that the correct amount of food is ordered to service Restaurant and Lounge, off-site catering and banquets in the hotel
• Performs human resource function related to hiring, promoting, motivating, training and discharging Team Members as required
• Participates and supervises in the cooking and preparation activities for the buffet and the menu service in the Restaurant
• Responsible for the annual budget for the department and to maintain, monitor and forecast costs as required at a senior management level
• Write menus for the restaurant, weddings, special occasions and a-la-carte service
• Expedites suppliers to guarantee food deliveries on time and within budget
• Negotiate in conjunction with the Purchasing Department with suppliers
• Develop ADACO codes with the Buyer
• Attends and contributes to weekly management meetings

Secondary Responsibilities

• Supervises/directs approximately 30-50 kitchen staff (fluctuating on a seasonal basis)
• Ensures that staff is trained to work in a safe and conscientious manner at all times
• Having a thorough knowledge of Lais Hotel Properties’ products and services
• Suggesting additional products and services meeting our Guests’ specific preferences
• All other duties as assigned

Technical/Managerial/Administrative Requirements:

• Excellent organizational skills and time management skills
• Excellent manual dexterity and fine motor skills
• Good communication skills both oral and written
• Good basic understanding of budgetary and accounting concepts as required

Professional Requirements:

• 7-10 years plus, progressive cooking experience in a fine dining atmosphere
• Red Seal
• Current Safe Food Handler’s Certificate
• Previous up-selling and/or sales experience is considered an asset

Personal Attributes:

• Good interpersonal skills combined with good communication skills
• Must be team-spirited
• Ability to motivate and effectively coach team members
• Artistic talent combined with a flair for superior presentation of meals
• Must be patient and assertive
• Must be very flexible and adaptable, capable of working with a multitude of distractions
• Capable of working with extremely high volumes of food and supplies and an excellent judgement of how much food is required
• Must be able to adapt to shortages of food and staff and use problem solving techniques at all times
• Confidence in selling and up-selling products and services
• Positive sales-oriented personality
• Desire to meet goals
• Ethical and honest

Physical Requirements:

• Physical demands of lifting up to 50 lbs., bending and carrying
• Standing for extended periods of time
• Working in extreme temperatures of very hot in summer and very cold in winter in the kitchen
• Constant interruptions from the noise of a busy kitchen
• Stress associated with being responsible for large superior dining facility as a cost and revenue center
• Long hours require steadfast effort to maintain composure and make decisions in a fast-paced environment

Lais Hotel Properties Limited is committed to fostering a diverse, inclusive, and accessible workplace where all individuals are valued and respected. We welcome and encourage applications from people with disabilities, Indigenous peoples, racialized individuals, women, 2SLGBTQIA+ persons, and others who may contribute to the further diversification of our team.

Accommodations are available on request for candidates taking part in all aspects of the recruitment and selection process. If you require accommodation, please let us know and we will work with you to meet your needs.

We are an equal opportunity employer and do not discriminate on the basis of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, marital status, family status, or disability.