Head Chef

Elora Distilling Company; Elora; On-site; CAD 50,000 - 65,000; Full time

Job summary

A leading culinary establishment in Elora is seeking a passionate Head Chef to lead its kitchen operations. The ideal candidate will bring creativity and experience in developing seasonal menus, managing kitchen staff, and ensuring high food quality. This role offers the opportunity to shape the culinary direction and foster a positive kitchen culture while working closely with a supportive ownership team.

Benefits

Paid time off — 3 weeks vacation

Creative freedom to shape the menu

Continuing education allowances

Qualifications

• 3+ years of experience as a Sous Chef or Head Chef.
• Proven track record of team leadership and kitchen management.

Responsibilities

• Oversee all back-of-house operations, including kitchen leadership.
• Design and execute seasonal menus reflecting creativity and local ingredients.
• Manage food and labor costs in alignment with budgetary goals.

Skills

Team Leadership

Kitchen Management

Interpersonal Skills

Job description

Elora Distilling Company is seeking a dynamic, passionate, and experienced Head Chef to lead its kitchen operations into a new era. The ideal candidate will be a forward-thinking culinary leader with a strong background in seasonal, locally sourced menus and a commitment to excellence.

We are in the early stages of our food program and looking for a chef who can help build our kitchen setup, create a team, and develop a menu that will elevate our hospitality program.

Key Responsibilities:

1. Oversee all back-of-house operations, including kitchen leadership, staff development, and scheduling.
2. Design and execute seasonal menus that reflect creativity, local ingredients, and customer trends.
3. Maintain consistent food quality, presentation, and portioning standards.
4. Manage food and labor costs in alignment with budgetary goals.
5. Ensure compliance with health and safety regulations.
6. Foster a positive, professional kitchen culture.

Qualifications:

1. 3+ years of experience as a Sous Chef or Head Chef.
2. Proven track record of team leadership and kitchen management.
3. Keen awareness of industry trends and evolving customer preferences.
4. Experience with menu costing, inventory management, and supplier relationships.
5. Strong interpersonal skills and a team-oriented mindset for cross-departmental collaboration.

What We Offer:

1. A supportive ownership team invested in culinary excellence.
2. Creative freedom to shape the menu, kitchen culture, and equipment.
3. Paid time off — 3 weeks vacation.
4. Additional benefits including spending and continuing education allowances.

The hiring company is an equal opportunity employer committed to providing a work environment free of discrimination and harassment. All candidates are considered based on individual qualifications and job requirements without regard to race, religion, age, ancestry, gender identity, sexual orientation, marital/family status, or disability.

Job Type: Full-time, Permanent

Pay: $50,000.00-$65,000.00 per year

Seniority level

• Mid-Senior level

Employment type

• Part-time

Job function

• Management and Manufacturing