• Provide direct supervision, direction, and leadership to a team of eight (8) kitchen employees during the afternoon shift, ensuring a structured, focused, and productive kitchen environment.
• Assign and monitor individual duties and production tasks at the start of each shift, ensuring equitable workload distribution and alignment with production targets.
• Conduct pre-shift briefings to communicate the day's production priorities, event requirements, menu specials, and any relevant operational updates from the Sous Chef.
• Monitor team performance throughout the shift, providing real-time coaching, redirection, and positive reinforcement to maintain standards and momentum.
• Escalate performance concerns, attendance issues, or disciplinary matters to the Sous Chef or Human Resources in compliance with internal HR policies and the Ontario Employment Standards Act (ESA).
• Foster a respectful, inclusive, and high-performance kitchen culture in alignment with OHSA workplace safety obligations and the Ontario Human Rights Code.
• Oversee and actively participate in all production, preparation, and batch cooking activities during the afternoon shift to ensure targets are met on schedule and to specification.
• Monitor the quality, consistency, and presentation of all food items produced during the shift against established recipe standards and plating specifications.
• Conduct regular quality checks throughout the shift and intervene immediately when output does not meet the required standard.
• Ensure effective coordination with the day shift team to receive, verify, and action any handover information related to outstanding prep, carryover product, or priority tasks.
• Support catering and event production requirements as assigned by the Sous Chef, coordinating team resources to deliver event prep targets within required timeframes.
• Manage and adapt production schedules in real time in response to call-outs, unexpected volume, or menu changes, escalating capacity issues to the Sous Chef as required.
• Enforce strict compliance with all food safety protocols under the Ontario Food Premises Regulation (O. Reg. 562/90) and internal HACCP procedures throughout the entire shift.
• Conduct regular monitoring of temperature logs, food labelling, FIFO rotation, and cold storage conditions; take corrective action immediately when deviations are identified.
• Ensure all team members adhere to OHSA requirements including safe equipment operation, proper PPE usage, chemical handling, and incident reporting.
• Investigate and document any workplace injuries, near-misses, or safety concerns in accordance with OHSA requirements and WSIB reporting obligations.
• Maintain a clean, organized, and sanitation-compliant kitchen environment at all times, ensuring end-of-shift cleaning responsibilities are completed to standard.
• Conduct inventory counts and product reconciliation at the close of the afternoon shift, communicating stock shortfalls or waste anomalies to the Sous Chef.
• Monitor and control food waste and portion variance, identifying recurring issues and recommending corrective measures to culinary leadership.
• Assist in receiving and verifying incoming deliveries during the afternoon shift, ensuring quality, quantity, and specification compliance.
• Complete required administrative records including production logs, temperature records, and any incident or maintenance reports.
• Support the onboarding and orientation of new kitchen staff, ensuring they are properly trained on recipes, procedures, safety protocols, and equipment operation.
• Identify skills gaps within the team and bring development needs to the attention of the Sous Chef for training planning purposes.
• Lead by example by consistently demonstrating professional standards of culinary technique, kitchen conduct, and personal accountability.
• Formal culinary education is required — a diploma or degree from a recognized culinary arts program (e.g., George Brown College, Humber, Algonquin, or comparable institution).
• Red Seal certification (Journeyperson Cook) is considered a significant asset.
• Valid Ontario Food Handler Certification (mandatory; current).
• WHMIS 2015 certification (or willingness to obtain upon hire).
• First Aid / CPR certification is an asset.
• Minimum four (4) to six (6) years of progressive professional kitchen experience in a full-service restaurant, hotel, catering, or fine dining environment — fast food and quick-service experience will not be considered.
• Minimum one (1) to two (2) years of direct supervisory or lead cook experience overseeing a kitchen team.
• Demonstrated experience managing kitchen production in a high-volume, multi-task environment with concurrent service demands.
Candidates must demonstrate solid working knowledge and hands-on cooking proficiency across the following cuisine styles:
• Italian: Classical and contemporary Italian technique including handmade pasta, risotto, braised proteins, sauces (ragu, carbonara, aglio e olio, etc.), and antipasto preparation.
• French: Foundational French culinary methods including mother sauces and their derivatives, classical brunoise/julienne/chiffonade techniques, consommé, confit, and pastry fundamentals.
• Asian: Working knowledge of Asian cuisine including but not limited to wok technique, dim sum fundamentals, ramen/broth-based applications, Thai, Japanese, and Korean flavour profiles.
• American: Comfort and contemporary American cuisine including BBQ, braises, fritters, Southern-inspired dishes, grill techniques, and modern American plating styles.
• Proven leadership and team management skills with the ability to direct, motivate, and hold accountable a team of eight or more employees.
• Strong verbal communication skills in English; ability to clearly convey instructions, feedback, and priorities in a fast-paced environment.
• Conflict resolution and de-escalation skills consistent with a respectful workplace under the Ontario Human Rights Code.
• Calm, decisive, and solutions-oriented under operational pressure; able to adapt quickly without compromising quality or safety standards.
• Highly organized with demonstrated ability to manage time, prioritize competing demands, and make effective decisions during service.
• Physical capacity to stand for extended periods, lift up to 50 lbs, and lead actively from the kitchen floor.
This position carries supervisory responsibilities under the Occupational Health and Safety Act (OHSA), specifically the duties of a 'supervisor' as defined under Section 27 of the Act. The Kitchen Supervisor is required to ensure that all team members work in compliance with the OHSA, use or wear required equipment and PPE, and are advised of potential and actual hazards. Any failure to fulfil these supervisory obligations may result in personal liability under the Act. Full OHSA supervisor training will be provided upon hire.
All employment matters including scheduling, hours of work, overtime, vacation, and termination are governed by the Ontario Employment Standards Act, 2000 (ESA). Compensation practices are benchmarked against applicable Ontario labour market standards.
