Restaurant Chef

COREcruitment; Mono; On-site; CAD 80,000 - 85,000; Full time

Benefits offered by this job

PTO

Relocation support

Staff accommodation

Job summary

COREcruitment is hiring a Restaurant Chef for a premier resort, winery and hospitality destination in Mono, Ontario. You will lead the à la carte kitchen across a multi-outlet operation, including 3 outlets plus banquets and a winery, guiding a team of about 10 and reporting to the Executive Chef.

Strong Italian and Mediterranean influences will shape standards and menus. The role offers a salary of $80,000–$85,000 plus PTO, relocation support and subsidized staff accommodation, with a focus on

Qualifications

• Experience leading a restaurant kitchen in hotels, resorts or similar hospitality venues.
• Strong background in Italian or Mediterranean cuisine preferred.
• Ability to train and mentor kitchen staff to maintain high service standards.

Responsibilities

• Lead the day-to-day restaurant kitchen operation.
• Oversee food quality, presentation, consistency, and service standards.
• Manage, mentor, and develop the kitchen brigade.
• Ensure smooth execution of à la carte service.
• Collaborate with senior culinary leadership on standards and performance.
• Foster a positive, inclusive, and high-performing team culture.

Skills

Restaurant leadership

Italian cuisine expertise

Team development

Job description

Restaurant Chef

Location: Mono, Ontario

Package: $80,000–$85,000 salary + PTO + relocation support + subsidized staff accommodation

I’m hiring on behalf of a well-established resort, winery, and hospitality destination for a Restaurant Chef to lead its à la carte culinary offering.

This is an exciting opportunity for a chef with strong hotel or resort experience, a passion for Italian and Mediterranean cuisine, and the leadership skills to take ownership of a busy restaurant kitchen within a broader multi-outlet operation.

The Opportunity

The Restaurant Chef will be responsible for leading the à la carte kitchen operation, including a signature restaurant concept, while reporting directly to the Executive Chef. This person will play a key role in maintaining culinary standards, leading service, and developing the kitchen team.

About the Operation

• Multi-outlet hospitality environment
• 3 outlets plus banquets and winery
• Responsibility for à la carte dining
• Culinary team of approximately 10 people
• Part of a food and beverage operation targeting $4–5M in revenue
• Reports directly to the Executive Chef

Key Responsibilities

• Lead the day-to-day restaurant kitchen operation
• Oversee food quality, presentation, consistency, and service standards
• Manage, mentor, and develop the kitchen brigade
• Ensure smooth execution of à la carte service
• Work closely with senior culinary leadership on standards and performance
• Help deliver a cuisine style rooted in Italian influence with Mediterranean alignment
• Foster a positive, inclusive, and high-performing team culture

Ideal Background

This role is best suited to a chef coming from:

• Hotels
• Resorts
• Quality-driven hospitality venues with strong service standards

Candidates with experience in Italian or Mediterranean cuisine will be particularly well aligned.

What We’re Looking For

• Strong experience leading a restaurant kitchen
• Excellent à la carte background
• Hotel or resort experience preferred
• Ability to lead a team in a busy operational setting
• Strong culinary foundations with Italian / Mediterranean exposure
• A collaborative and inclusive leadership style