meaford, on head chef Jobs – 1 Openings This Week

Head Chef
The Dam Pub Gastropub —Meaford, ON
- From $55,000 a year
- Overtime
- Bar
- Inventory management
- Cooking
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Head Chef
The Dam Pub Gastropub —Meaford, ON
*Inventory & Procurement:* Managing routine ordering while working within established budgets. *Experienced Leader:* You have a proven track record in high-…
From $55,000 a year
Quick apply
Executive Chef, Seasonal Full Time
ESS Compass Group Canada —Borden, ON
Prepare, pre-cook and/or cook food products as directed. Proven cooking experience, including experience as an Executive Chef in large quantity cooking and…
$35 an hour
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Haugen's Chicken & Ribs BBQ —Port Perry, ON
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Head Chef/Culinary Manager
Kawartha Retirement Home Peterborough —Peterborough, ON
Plan and develop balanced, nutritious menus tailored to a senior population. Prepare, cook, and present home-style meals in accordance with standardized recipes…
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Head Chef

The Dam Pub Gastropub
Meaford, ON

Quick apply

Job details

Full-time

Skills

Inventory management
Cooking
Team management
Business
Leadership
Kitchen experience

Full job description

About the Opportunity: The Dam Pub, a nationally recognized, award-winning Scottish Gastropub and Whisky Bar, is seeking a disciplined and visionary Head Chef to lead our culinary team. For over two decades, we have been a destination for those seeking exceptional food and a world-class whisky experience. We are looking for a professional who values consistency, a "civilized" kitchen culture, and the art of refined pub fare.

The Ideal Candidate:

Experienced Leader: You have a proven track record in high-quality kitchens and aren't afraid to be hands-on during a rush.
Kitchen P&L Discipline: You understand the "business of the kitchen." You are proficient in inventory management, waste reduction, and maintaining strict food cost margins.
Process-Oriented: You take pride in a clean, organized kitchen and ensure that closing protocols (safety checks and energy conservation) are followed to the letter every night.
Professional & Direct: You lead with respect and clear communication, maintaining the "elevated" atmosphere our patrons expect.

Key Responsibilities:

Culinary Excellence: Oversight of all food preparation, quality control, and menu consistency.
Operational Management: Creating staff schedules to maintain a zero-unauthorized-overtime policy.
Inventory & Procurement: Managing routine ordering while working within established budgets.
Facility Stewardship: Ensuring the kitchen is locked down, gas lines are checked, and utilities are managed efficiently at the end of every shift.
Maintenance: Proactively identifying and reporting equipment needs to ownership immediately as they occur.

Pay: From $55,000.00 per year

Work Location: In person

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