Executive Chef

COMPASS GROUP CANADA; Toronto; Hybrid; CAD 75,000 - 80,000; Full time

Job summary

Compass Group Canada in Toronto is seeking an Executive Chef to lead culinary operations across Executive Dining, Catering, Café, Retail, Grab-and-Go, and Micro Market programs. You will build, mentor, and develop a high-performing team while coaching staff on menus, dietary needs, and service standards.

You will manage kitchen budgets, menu costing, procurement, inventory, and waste reduction, ensure HACCP and WHMIS compliance, and cultivate strong client relationships to deliver exceptional

Qualifications

• 7+ years of culinary leadership experience in high-volume hospitality or corporate food service.
• Red Seal Journeyman Certification, Culinary Arts Diploma, or equivalent training.
• Proven leadership developing diverse culinary teams in fast-paced environments.
• Experience leading executive dining, large-scale catering, and events.
• Knowledge of current food trends and menu concepts.
• Strong financial acumen: budgeting, menu costing, inventory, purchasing, and food cost controls.
• Familiarity with HACCP, WHMIS, and safety regulations.

Responsibilities

• Lead culinary operations across Executive Dining, Catering, Café, Retail, Grab-and-Go, and Micro Market programs.
• Build, mentor, and develop a high-performing culinary team through coaching, training, performance management, and succession planning.
• Conduct daily team huddles and allergen briefings to ensure staff are knowledgeable on menus and dietary requirements.
• Develop innovative, high-quality menus reflecting trends, seasonal ingredients, and dietary needs.
• Collaborate with kitchen teams to ensure exceptional food quality, consistency, and presentation.
• Establish standardized recipes, portion controls, and plating specifications.
• Lead execution for corporate catering, executive dining programs, VIP events, and special functions.
• Develop strong client relationships and ensure satisfaction with food quality, service delivery, and event execution.
• Manage kitchen budgets, menu costing, procurement, inventory controls, and waste reduction.
• Oversee maintenance, sanitation, and operation of kitchen equipment and facilities.
• Ensure compliance with Compass QA, HACCP, Public Health, OHSA, and WHMIS.
• Coordinate inspections, safety training, and incident reporting with accurate records.

Skills

Culinary leadership

Team development

Menu development

Food safety

Budgeting

Client relationships

Communication

Education

Red Seal Journeyman Certification

Culinary Arts Diploma

Tools

Microsoft Office Suite

POS systems

Inventory management software

Job description

The salary for this position is $75,000 - $80,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy. Availability is required Monday through Friday from 6:00 a.m. to 6:00 p.m., flexibility is required, as work schedules and shift times may vary based on operational and business needs.

Now, if you were to come on board as our Executive Chef, we'd ask you to do the following for us:

• Lead all culinary operations across Executive Dining, Catering, Café, Retail, Grab-and-Go, and Micro Market programs.
• Build, mentor, and develop a high-performing culinary team through coaching, training, performance management, and succession planning.
• Conduct daily team huddles and allergen briefings to ensure all staff are knowledgeable on menu offerings, dietary requirements, and service expectations.
• Develop innovative, high-quality menus that reflect current culinary trends, seasonal ingredients, Healthy Eating Guidelines, and specialized dietary needs.
• Collaborate directly with kitchen teams in daily food preparation and execution to ensure exceptional food quality, consistency, and presentation.
• Establish and maintain standardized recipes, portion controls, and plating specifications.
• Lead culinary execution for corporate catering, executive dining programs, VIP events, and special functions.
• Develop strong client relationships and ensure overall satisfaction with food quality, service delivery, and event execution.
• Manage kitchen budgets, menu costing, procurement, inventory controls, and waste reduction initiatives to achieve financial targets.
• Oversee the maintenance, sanitation, and proper operation of all kitchen equipment and facilities.
• Ensure strict compliance with Compass Quality Assurance, HACCP, Public Health regulations, the Occupational Health and Safety Act, and WHMIS requirements.
• Coordinate workplace inspections, staff safety training, and incident reporting while maintaining accurate operational and food safety records.

Think you have what it takes to be our Executive Chef? We're committed to hiring the best talent for the role. Here's how we'll know you'll be successful in the role:

• 7+ years of culinary leadership experience within high-volume hospitality, fine dining, premium catering, or corporate food service environments.
• Red Seal Journeyman Certification, Culinary Arts Diploma, or equivalent professional culinary training.
• Proven leadership experience managing and developing diverse culinary teams in a fast-paced environment.
• Strong experience leading executive dining, large-scale catering, retail food operations, and special events.
• Creative ability to incorporate current food trends, innovative menu concepts, and contemporary presentation styles into culinary programs.
• Passion for delivering exceptional food quality, guest experiences, and customer service.
• Strong financial acumen with experience in budgeting, menu costing, inventory management, purchasing, and food cost controls.
• Knowledge of HACCP principles, food safety regulations, WHMIS, workplace safety standards, and quality assurance programs.
• Excellent client relationship management, communication, and stakeholder engagement skills.
• Proficiency with Microsoft Office Suite (Excel, Word, Outlook), POS systems, and inventory management software.
• Valid Food Handler/ServSafe certification; First Aid certification is considered an asset.
• Flexible to work evenings and weekends as required to support catering events and business needs.
• Valid driver's license and ability to travel between locations when required.
• Ability to stand for extended periods and lift up to 50 lbs in a fast-paced kitchen environment.