Executive Chef - Indian Cuisine

JRoss Recruiters; Toronto; On-site; CAD 90,000 - 130,000; Full time

Job summary

JRoss Recruiters is seeking an experienced Executive Chef to lead a new Indian cuisine concept in Canada. The role emphasizes creative and commercial leadership, menu development and opening oversight for a high-volume operation.

The candidate should bring a culinary diploma with Red Seal considered an asset, plus strong skills in food costing, purchasing and staff development. Ability to work evenings and holidays is required.

Qualifications

• Proven ability to lead a high-performing culinary team.
• Experience developing menus, recipes and kitchen SOPs.
• Strong knowledge of food costing, purchasing and profitability.
• Ability to manage labor, inventory and waste effectively.
• Experience opening or leading significant kitchen operations.

Responsibilities

• Lead culinary strategy and opening of a new restaurant concept.
• Develop, cost and execute menus across restaurant, café, bar and lounge.
• Recruit, train, coach and lead culinary and stewarding teams.
• Establish kitchen operating standards, recipes and SOPs for consistency.
• Maintain high standards of food quality, flavour and guest satisfaction.
• Oversee food costs, labour costs, purchasing, inventory and productivity.

Skills

Executive leadership

Team leadership

Menu development

Food costing

Labor management

Inventory management

Cost control

Education

Culinary diploma

Red Seal certification

Tools

Microsoft Office

POS systems

Job description

Lead the culinary strategy, development and opening of a new restaurant concept focused on high-quality, contemporary Indian cuisine.

Develop, cost and execute menus across the restaurant, café, bar and lounge operations.

Recruit, train, coach and lead a high-performing culinary and stewarding team.

Establish kitchen operating standards, recipes, training programs and SOPs that support consistency, quality and efficiency.

Create a positive, accountable kitchen culture focused on teamwork, development and exceptional execution.

Maintain consistently high standards of food quality, flavour, presentation and guest satisfaction.

Oversee food costs, labour costs, purchasing, inventory, waste management and kitchen productivity.

Maintain accurate menu costing and regularly review pricing, margins and market competitiveness.

Partner closely with hotel leadership and food and beverage management on the overall vision and performance of the operation.

Ensure appropriate staffing levels and oversee scheduling and payroll administration for the culinary team.

Maintain strong supplier relationships and ensure purchasing decisions support quality, consistency and financial performance.

Respond effectively to guest feedback and continuously identify opportunities to improve the dining experience.

Maintain rigorous food safety, sanitation, workplace safety and regulatory standards.

Ensure kitchen equipment and facilities are properly maintained and operated safely.

Lead by example during high-volume periods and remain actively engaged in the operation.

Collaborate across hotel departments to deliver a seamless guest experience.

Requirements

The successful candidate is an experienced culinary leader who understands both the creative and commercial sides of a sophisticated food and beverage operation.

You bring:

Approximately 3 to 5 years of experience as an Executive Chef, or significant experience as an Executive Sous Chef ready to step into an Executive Chef position.

Previous leadership experience within a full-service hotel, resort or comparable high-volume hospitality environment.

Strong knowledge and demonstrated experience preparing and developing authentic and contemporary Indian cuisine.

A culinary or hospitality diploma or equivalent professional training.

Red Seal certification is considered an asset.

Proven experience developing menus, recipes, food standards and kitchen operating systems.

Strong understanding of food costing, labour management, purchasing, inventory and profitability.

A hands-on leadership style and genuine interest in coaching and developing culinary talent.

Experience recruiting and building kitchen teams, particularly for restaurant openings or significant operational changes.

Strong organizational, communication and problem-solving skills.

The ability to remain composed and decisive in a fast-paced, high-volume environment.

Experience within a unionized hospitality environment is considered an asset.

Strong working knowledge of Microsoft Office and relevant hospitality or culinary operating systems.

Flexibility to work evenings, weekends and holidays based on operational requirements.

Legal authorization to work in Canada.

Corporate Culture

This is an opportunity to take ownership of a new culinary concept from the beginning and put your signature on an important restaurant opening. You will join a well-established Canadian hospitality organization that continues to invest in its properties, people and food and beverage experiences. The organization values entrepreneurial leadership, collaboration and individuals who are prepared to be actively involved in building something successful.

For a chef who enjoys creating, leading and developing teams while still remaining connected to the kitchen, this is an opportunity to have meaningful influence over both the culinary product and the broader guest experience.