LOCATION: YYZ
POSITION TYPE: Full-time, salary
POSITION OVERVIEW
As our Corporate Chef at GRETA, you’ll be the driving force behind everything that happens in our kitchens—across every location. Reporting to the Food & Beverage Director, you’re not just a leader by title, but by your presence, your know-how, and your passion for food and people.
This is a role for someone who thrives on variety and challenge. One day you might be designing new dishes or refining recipes; the next, you could be side-by-side with chefs in the kitchen, showing them how it’s done and helping them reach the next level. You’ll be the go-to for menu innovation, making sure every GRETA guest enjoys a consistent, memorable experience.
Training and mentorship are at the heart of this role. You’ll welcome new kitchen leaders, develop up-and-coming talent, and make sure everyone in the back-of-house feels supported and empowered.
Travel is just part of the adventure. You’ll visit our different locations, lending a hand wherever you’re needed most, whether it’s rolling up your sleeves during a busy service or coaching a team through a new menu launch.
If you love food, people, and the excitement of building something special together, this is your chance to make your mark.
SKILLS & QUALIFICATIONS
- Proven experience in a multi-unit, corporate, or regional chef role (or strong Executive Sous / Head Chef ready to step up)
- Exceptional training and coaching ability with a passion for developing others
- Strong culinary creativity with a track record of successful menu development
- Deep understanding of kitchen systems, food costing, and operational efficiency
- Excellent leadership, communication, and interpersonal skills
- Strong organizational and time management skills
- Ability to influence, motivate, and hold teams accountable across multiple locations
- High attention to detail with a commitment to consistency and standards
- Demonstrated proficiency across multiple culinary techniques and cooking styles relevant to the concept
- Ability to develop recipes with documented yield tests, portion specs, and production notes
- Competency in allergen management and the ability to build allergy-safe menu frameworks
- Experience developing and maintaining a recipe management system
- Proficiency in BOH tech: POS integration, recipe costing software, inventory systems, and ordering platforms
- Strong proficiency in Google Workspace (GMail, Google Docs, Google Sheets
- Working knowledge of WHMIS and health & safety compliance as it applies to kitchen environments
- Understanding of seasonal and local sourcing, and ability to build supplier relationships
- Experience with catering, private events, or large-format production as an asset (given multi-location, multi-brand context)
- Demonstrated track record of managing and hitting food cost targets (e.g. within 1-2% of budget)
- Experience building and maintaining BOH labor schedules and tracking against targets
- Ability to read and interpret P&L statements and reconcile food cost variances
- Familiarity with waste tracking systems and ability to implement reduction strategies
- Experience with inventory management
- Experience recruiting, interviewing, and selecting culinary talent and collaborating with HR department
- Ability to conduct performance evaluations for kitchen leaders
- Track record of retaining key BOH talent and reducing turnover
- Experience managing conflict and navigating difficult conversations in a kitchen environment
- Comfort working cross-functionally with FOH managers, GMs, and ownership
- Experience supporting new location openings (pre-opening prep, team build, menu launch)
- Ability to self-manage schedule and prioritize independently across sites
KEY RESPONSIBILITIES
- Contribute and assist with menu development: concept, testing, costing, documentation, and rollout across all GRETA locations
- Contribute to maintaining a master recipe library with standardized yield tests, portion controls, plating photos, and production notes
- Establish and enforce plating standards through visual guides and in-service coaching
- Collaborate with the F&B Director on pricing strategy to meet food cost targets while maintaining guest value
- Conduct ongoing menu performance reviews using sales mix data and make data-driven adjustments
- Manage the R&D pipeline: source ingredients, test new techniques, and track trends relevant to
- Lead onboarding for all new kitchen leaders across locations
- Conduct regular site visits with structured observation and feedback
- Identify high-potential team members and build development plans in partnership with HR
- Support performance management processes for kitchen leaders, including documentation and PIPs where needed
- Facilitate periodic culinary skills workshops for BOH staff
- Develop, document, and implement BOH SOPs covering food prep, storage, labeling, line setup, opening/closing, and cleaning
- Conduct regular kitchen audits (food safety, cleanliness, organization, line readiness) and report findings with corrective actions
- Ensure all locations meet or exceed health department and internal food safety standards at all times
- Lead or support pre-opening kitchen setup for new locations: equipment planning, par levels, team training, and soft launch
- Work with Managing Partners and Chefs to resolve operational issues and close performance gaps
- Monitor food cost weekly across locations and identify variances with root cause analysis
- Oversee and guide period-end inventory counts and reconciliations
- Manage supplier relationships and negotiate pricing in coordination with ownership or the F&B Director
- Track and reduce food waste through portioning discipline, production planning, and staff accountability
- Support labor cost targets by advising chefs on scheduling and prep efficiency
- Model GRETA's culinary identity and culture in every kitchen interaction
- Communicate changes (menu, SOP, staffing) clearly and in advance to all affected teams
- Attend and contribute to leadership meetings, providing BOH perspective on business decisions
- Foster a respectful, high-accountability kitchen culture with zero tolerance for harassment or unsafe behavior
- Act as a key liaison between the culinary team and the broader leadership group
- Travel to all GRETA locations to support when necessary based on operational needs
AVAILABILITY REQUIREMENTS
- This role requires flexibility to work evenings, weekends, and holidays
- Travel across Canada is be required for this role
COMPENSATION, PERKS & BENEFITS
- Total compensation ranging from approximately $80,000 - $95,000 inclusive of performance-based bonus opportunities. Base salary based on experience.
- Salary reviewed annually
- Monthly cell-phone allowance
- Paid vacation
- Industry leading 60% food & beverage manager discount available company-wide at all Hudsons Canada’s Pub and GRETA Bar locations
- Health Benefit Package inclusive of dental, vision, and prescription drugs (after 3-month probation)
- Relocation allowance negotiable
- Goodlife Membership Corporate Rate
- Duty meals
- Ongoing professional development and leadership training
- Research & development opportunities with creative input
- The opportunity to shape and scale a growing, one-of-a-kind concept
We thank all candidates for applying. Only those selected for an interview will be contacted. This job posting is not for a current, open role. We may use technology, including AI, to help review applications as part of our hiring process. These tools support our team but do not replace human review or decision-making.
***All new team members are subject to a 90-day probation period.***
Pay: $80,000.00-$95,000.00 per year
Benefits:
- Casual dress
- Company events
- Discounted or free food
- Extended health care
- Life insurance
- Paid time off
- Store discount
- Vision care
Ability to commute/relocate:
- Toronto, ON: reliably commute or plan to relocate before starting work (required)
Experience:
- Multi unit, corporate or regional chef: 2 years (required)
Location:
Willingness to travel:
Work Location: In person
