- Overseeing daily kitchen operations and food production
- Developing and updating menus with seasonal and innovative offerings
- Managing, training, and mentoring kitchen staff
- Monitoring inventory, ordering supplies, and controlling food costs
- Ensuring compliance with health, safety, and sanitation regulations
- Collaborating with front-of-house management to deliver an outstanding guest experience
Requirements:
- Minimum 5 years of professional culinary experience, including leadership or management roles
- Previous experience as Head Chef, Executive Chef, or Sous Chef
- Strong knowledge of kitchen operations, food preparation, and presentation standards
- Understanding of food safety and sanitation regulations
- Excellent leadership, communication, and organizational skills
- Ability to work evenings, weekends, and holidays as required
- Culinary diploma or relevant professional training is an asset
Benefits:
- Competitive salary based on experience
- Paid vacation
- Staff meals during scheduled shifts
- Opportunities for professional development
- Supportive and collaborative work environment
Pay: $75,000.00-$100,000.00 per year
Work Location: In person
