About the Role
We are seeking a passionate, hands-on Kitchen Manager / Head Chef to lead the culinary operations of a new contemporary-casual restaurant in Cobourg. Our concept combines a welcome dining experience, a vibrant bar program, private events, and a state-of-the-art indoor golf simulator experience, creating a dynamic environment.
This is a working leadership position best suited to a chef who thrives in service, enjoys developing people, and takes pride in delivering consistently great food. The successful candidate will lead a small culinary team while remaining actively involved in day-to-day kitchen operations.
This candidate will be responsible for food quality, team leadership, inventory management, scheduling, food safety, and operational execution while helping foster a positive and accountable kitchen culture.
This position will report directly to ownership who will act as day to day management.
Why Join Us?
This is a unique opportunity to join the opening leadership team of one of Northumberland County's newest hospitality destinations.
As Kitchen Manager / Head Chef, you'll play a key role in shaping the culinary program, building the kitchen culture, and helping launch a restaurant designed to become a destination within the community.
We're looking for someone who wants to take ownership, contribute ideas, develop a team, and grow alongside the business.
Key Responsibilities
Culinary Leadership
- Lead daily kitchen operations and service execution.
- Maintain a strong presence on the line during peak service periods.
- Ensure consistent food quality, presentation, and portion control.
- Support the execution of the established menu while contributing feature ideas, seasonal specials, and operational feedback.
- Maintain prep systems, production schedules, and service readiness.
Team Leadership
- Recruit, train, coach, and develop kitchen team members.
- Foster a positive, professional, and accountable team culture.
- Help create schedules based on business needs and labour targets.
- Lead by example and maintain high standards of performance.
Operations
- Manage food ordering, inventory, receiving, and waste control.
- Ensure compliance with food safety and sanitation standards.
- Maintain a clean, organized, and efficient kitchen environment.
- Support special events, promotions, and group functions as required.
What We’re Looking For
- 3-5+ years of progressive culinary leadership experience.
- Previous experience as a Kitchen Manager, Sous Chef, Head Chef, or similar role.
- Strong leadership and communication skills.
- Proven ability to lead service in a fast-paced restaurant environment.
- Experience with inventory management, ordering, scheduling, and food cost controls.
- Food Handler Certification required.
- Red Seal Certification or Culinary Diploma is considered an asset.
- Experience opening a new restaurant or participating in a restaurant launch is considered an asset.
What Success Looks Like
- Consistent food quality and execution.
- Strong kitchen culture and team development.
- Positive guest feedback.
- Effective inventory and food cost management.
- Safe, organized, and efficient kitchen operations.
- Successful execution of events and busy service periods.
Compensation & Benefits
Compensation
- $65,000 - $70,000 annually, based on experience.
Benefits & Perks
- Health benefits.
- Staff meals during shifts.
- Employee dining discounts.
- Opportunity to join the opening leadership team of a new hospitality concept.
- Supportive ownership team with a collaborative management approach.
- Opportunities for future growth and advancement as the business expands.
Apply
If you are a motivated culinary leader who enjoys being part of the action, developing people, and creating exceptional guest experiences, we would love to hear from you.
Pay: $65,000.00-$70,000.00 per year
Benefits:
- Company events
- Discounted or free food
- On-site parking
- Paid time off
Work Location: In person
