Chef De Cuisine

University of Toronto; Toronto; On-site; CAD 83,000 - 98,000; Full time

Job summary

A leading educational institution in Toronto seeks a Chef de Cuisine responsible for coordinating food service operations at Hart House. The role includes supervision of food preparation, ensuring safety compliance and managing staff. Ideal candidates will have 3-5 years of experience in commercial food services, a Certified Red Seal Chef qualification, and strong organizational and communication skills. Opportunities for personal growth and leadership development await in this dynamic environment.

Benefits

Possibility of overtime

Dynamic work environment

Qualifications

• 3 to 5 years of experience in a large, commercial food and beverage establishment.
• Advanced knowledge of Food & Beverage/Hospitality principles.
• Human resources management experience.

Responsibilities

• Coordinate food production and ensure safety compliance.
• Manage staff and food service policies.
• Assist with financial planning and cost management.

Skills

Food preparation knowledge

Communication skills

Project management skills

Organizational skills

Education

Certified Red Seal Chef qualification

University degree in business or hospitality

Tools

Microsoft Excel

Microsoft Word

Job description

Overview

Date Posted: 01/30/2026

Req ID: 46731

Faculty/Division: VP & Provost

Department: Hart House

Campus: St. George (Downtown Toronto)

Existing Vacancy: No

About Hart House

Hart House is a centre for experiential education outside the classroom at the University of Toronto. Since it opened in 1919, Hart House functions as a place where students, faculty, staff, alumni and members of the broader community connect with each other and the world. Through an array of co-curricular programming in the arts, dialogue and wellness, Hart House works with local and international partners to foster community and to create innovative learning opportunities for students. Hart House operates from a historic facility on the St. George campus, as well as a 150-acre farm in Caledon, Ontario, offering a wide range of services through a social enterprise model that generates revenue to support its student-focused programming on all three University of Toronto campuses.

Position Summary

As part of the Food Production Management Leadership Team, along with the Executive Chef and Sous Chefs, the Chef de Cuisine is responsible for coordinating, planning, supervising the production, preparation and presentation of food and non-alcoholic beverages for multiple areas of food service at Hart House. This includes ensuring that the facility is a safe, sanitary work environment. All production must conform to all the standards and regulations outlined by the University of Toronto Food Services policies and procedures.

The Chef de Cuisine provides support to all food and beverage areas within Hart House and manages staff in relation to all food and beverage related policies and procedures. The Chef de Cuisine provides relief to and acts as backup for the Executive Chef and Culinary Operations Manager; and assist with financial planning and managing costs within the culinary operations.

Responsibilities

• Coordinate, plan, supervise the production, preparation and presentation of food and non-alcoholic beverages for multiple areas of Hart House.
• Ensure the facility is a safe, sanitary work environment and that all production conforms to University of Toronto Food Services policies and procedures.
• Provide support to all food and beverage areas within Hart House and manage staff in relation to related policies and procedures.
• Relieve and act as backup for the Executive Chef and Culinary Operations Manager;
• Assist with financial planning and managing costs within the culinary operations.

Qualifications

Education:

Certified Red Seal Chef qualification certificate or equivalent combination of education and experience. University degree, preferably in business or hospitality or acceptable equivalent combination of education and experience. Knowledge of Ontario food service regulations, contract food service management companies’ method of operations, catering/hospitality standards, health & safety regulations. Also required to understand/have experience with meal plan and other systems, how they work, key success factors, how to implement. Familiarity with conference, residence, and other campus operations.

Experience:

Must have 3 to 5 years’ experience overseeing the operation of a large, multi-unit commercial food and beverage establishment. Business and project management experience preferred. Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. This includes experience in human resources management, including the knowledge required for management of people, employee training and leadership experience. Experience resolving complex problems and food and beverage management. Proven management ability: expertise in food preparation/cooking acquired through progressive Chef positions in restaurants, banquets, and catering establishments.

Skills:

Must have working knowledge of Excel, Microsoft Word, MS Suite, demonstrated oral and written communication skills; effective problem solving. Project management skills are a key component of this position. The incumbent must be organized, detailed-oriented, and able to respond to multiple, time sensitive requests for service by students, guests and staff in a professional, courteous and customer service conscious manner.

Other:

Able to communicate clearly, effectively, and tactfully with all levels of the University community. Good organizational skills and the ability to work effectively under pressure. Must have good motivational, organizational, administrative, and interpersonal skills.

Notes

• This is a new position.
• Hours of work are based on operational demand, including evenings and weekends, with occasional overtime.
• Please submit both a resume and cover letter in your application.

Closing Date: 02/20/2026, 11:59PM ET

Employee Group: Salaried

Personnel Subarea: PM

Appointment Type: Budget - Continuing

Schedule: Full-Time. Hours of work are based on operational demand, including evenings and weekends, with occasional overtime.

Pay Scale Group & Hiring Zone: PM 2 -- Hiring Zone: $83,560 - $97,486 -- Broadband Salary Range: $83,560 - $139,264

Job Category: Administrative / Managerial