Columbus Manager de restaurant Jobs – 5 Openings This Week

Chef de cuisine - Hotel
Lecours Group Hospitality Recruitment —Toronto, ON
- $65,000–$75,000 a year
- Weekends as needed
- Cooking
- Hotel
- Team management
- Dental care
- Paid time off
Quick apply
10d
Closing Kitchen Supervisor - Wheat Sheaf Tavern
Wheat Sheaf Tavern Inc —North York, ON
- $21–$24 an hour
- Weekends as needed
- Supervising experience
- Leadership
- Restaurant
1d
Executive Chef
Costa Sorrento —Markham, ON
- $80,000–$95,000 a year
- Immediate opening
- Sanitation
- Cooking
- English
Quick apply
8d
Sommelier - Auberge du Pommier
Auberge du Pommier —Toronto, ON
- $55–$65 a year
- Weekends as needed
- Hospitality
- Organizational skills
- Business
- Disability insurance
- Dental care
Quick apply

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Chef de cuisine - Hotel
Lecours Group Hospitality Recruitment —Toronto, ON
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations;
$65,000–$75,000 a year
Quick apply
10d
Closing Kitchen Supervisor - Wheat Sheaf Tavern
Wheat Sheaf Tavern Inc —North York, ON
Food Handling and Health & Safety certification is an asset. Strong kitchen fundamentals, including knife skills and mise en place.
$21–$24 an hour
1d

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Chef de cuisine - Hotel

Lecours Group Hospitality Recruitment
Toronto, ON

Quick apply

Job details

Permanent | Full-time
10 days ago

Benefits

Extended health care
RRSP match
Dental care
Paid time off
Discounted or free food

Skills

Red Seal
Cooking
Team management
Organizational skills
Guest services
Leadership
Restaurant experience
Communication skills
Hotel experience

Full job description

POSITION SUMMARY

The Chef De Cuisine is primarily responsible for elevating our F&B operation to a whole new level, where dining becomes an experience. The ideal candidate will take a hands-on approach to leading and organizing kitchen operations across the Restaurant & Lounge, Room Service, and Banquets, while overseeing culinary initiatives, renovations, and operational improvements. This role requires a strong leader who can effectively manage day-to-day operations, resolve challenges in a timely and cost-conscious manner, and deliver exceptional guest experiences through quality, creativity, and service excellence.

KEY RESPONSIBILITIES

Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost-effective methods;
Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met; Responsible for supervising / managing / overseeing all food operations;
Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis;
Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices;
Successfully manage kitchen teams in multiple food outlet areas;
Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods;
Work closely with F&B Manager/Supervisor to develop successful Food & Beverage/Hospitality operations;
Comply with all regulatory health and safety codes, working towards creating a strong work place health and safety environment;
Responsible for all Menu Development throughout the year including Restaurant, Banquets and any other special events/requests that are requested;
Other duties as assigned by the F&B Manager or designate.
Perform other duties as assigned.

MINIMUM QUALIFICATIONS AND SKILLS:

Minimum 3 years culinary experience in a hotel environment in a similar role;
Minimum 1 year previous work experience in a similar capacity considered an asset;

Job Description – Chef De Cuisine

Apprenticeship or college level accreditation, Red Seal or recognized International equivalent;
Proven track record in menu and service design;
Strong cost control skills;
Excellent knowledge of current culinary trends;
Strong written and verbal communication skills;
Hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service;
Experience working in a unionized environment is an asset;
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations;
Strong communication and organizational skills with the ability to multi-task and work well under pressure;
Ability to achieve deadlines while focusing on departmental/hotel fiscal results;
Ability to work cohesively with all team members in all departments;
Flexibility to work a variety of shifts as required including early mornings, evenings, weekends and Holidays.

Pay: $65,000.00-$75,000.00 per year

Benefits:

Dental care
Discounted or free food
Extended health care
Paid time off
RRSP match

Work Location: In person

Quick apply

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manager de restaurant jobs in columbus

Chef de cuisine - Hotel

Closing Kitchen Supervisor - Wheat Sheaf Tavern

Executive Chef

Sommelier - Auberge du Pommier

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