Executive Chef

JRoss Recruiters; Toronto; On-site; CAD 60,000 - 100,000; Full time

Job summary

An established industry player is seeking a passionate Executive Chef to lead culinary operations in a flagship restaurant. This role involves designing innovative menus that highlight premium steak and seafood, while fostering a skilled kitchen team dedicated to excellence. You'll manage inventory and costs, ensuring the highest standards of cleanliness and food presentation. Join a recognized hospitality group that values creativity and offers long-term growth opportunities. If you're ready to make your mark and lead with precision, this is the perfect opportunity for you.

Benefits

Competitive Compensation Package

Performance-Based Incentives

Creative Freedom

Collaborative Environment

Long-Term Growth Opportunities

Qualifications

• Experience as Executive Chef or Sous Chef in a high-volume restaurant.
• Strong expertise in steak and seafood with refined plating skills.

Responsibilities

• Oversee culinary operations ensuring quality and innovation.
• Design menus showcasing premium steak and seafood offerings.

Skills

Culinary Operations Management

Menu Design

Team Leadership

Food Safety Standards

Inventory Management

Food Costing

Education

Culinary Certification

Red Seal Designation

Job description

Direct and oversee all culinary operations, ensuring consistency, quality, and innovation.

Design and execute menus that showcase premium steak and seafood offerings.

Recruit, train, and mentor a skilled kitchen team focused on excellence and collaboration.

Maintain the highest standards of cleanliness, safety, and food presentation.

Collaborate with FOH leaders to ensure seamless service and an outstanding guest experience.

Manage inventory, food and labour costs, and vendor relationships.

Foster a culture of integrity, creativity, and continuous improvement.

Requirements

Executive Chef or Executive Sous Chef experience in a high-volume, premium restaurant environment.

Strong expertise in steak and seafood, with refined plating and execution.

Proven leadership and team-building skills, with a focus on development and accountability.

Solid understanding of kitchen operations, food costing, and inventory systems.

Culinary certification and Red Seal designation (or equivalent) are preferred.

Passion for hospitality and a hands-on approach to culinary excellence.

Corporate Culture

Competitive compensation package with performance-based incentives.

Creative freedom to lead the culinary direction of a flagship restaurant.

The opportunity to join a well-established and growing hospitality group with national recognition.

A collaborative, supportive environment that values innovation and excellence.

Long-term growth and advancement opportunities.

Make your mark with one of the country’s most recognized hospitality organizations.
If you’re ready to lead with passion and precision, we invite you to apply with your resume and a short note about your culinary philosophy and leadership style.