Apply on Kit Job: kitjob.ca/job/2em0ry

Executive Chef

nAt Soho House, an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies and standards. The Executive Chef is deeply involved in all facets of the business, is operationally focused, and is not averse to being on the line, managing expo and ticket times. In this role the Executive Chef requires strong business acumen, the ability to work well under pressure, and thrives in demanding, fast‑paced environments. The Executive Chef also manages large teams, seasonal menus and events.n

Responsibilities include preparing and maintaining the kitchen budget in conjunction with the General Manager and the Head Chef (North America), and ensuring the highest standards for health, sanitation and safety necessary in food handling and overall cleanliness.

n

In addition, a successful Executive Chef leads a successful team, owns the overall kitchen budget, and implements innovative systems to increase revenue streams. Key performance indicators include labor, food cost, quality of product, consistency, and recipe development.

n

Key Duties

n

n
- Influential leader and operational chef with proven experience that delivers effective and efficient culinary programs, team management, and profit‑driving dining experiences.
n
- Oversee BOH operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team, including recruitment, onboarding, training, payroll, disciplinary procedures, performance appraisals, and staff development while maintaining professional relationships.
n
- Adhere to health and safety policy (IIPP, worker’s compensation procedures, allergy procedures) and enforce all company policies, procedures, standards, and applicable local, state, and federal laws.




n
- Delegate tasks and complete daily check‑lists that support anticipated business levels, production, a‑là‑carta orders, special requests, events, and dietary restrictions while ensuring compliance with allergy procedures.
n
- Educate and train staff on safe work habits and proper processes, and guide them when encountering dangerous or unsafe situations.
n
- Create, implement and enforce processes to run an efficient kitchen while maintaining the highest standards of food quality, COGS, and minimized margins to increase profits without sacrificing taste or member/guest experience.
n
- Purchase and produce top‑quality ingredients for seasonal menus; maintain recipes, pictures, specifications, and update signage and displays for dates, food displays, quality, cleanliness, and food safety.
n
- Ensure teamwork and synergy between front and back‑of‑house staff through proper communication and delegation, enabling smooth service and kitchen operations.
n
- Collaborate with the Marketing/Events department on menu creation, food preparation, cost, quality, and service delivery.
n
- Take overall responsibility for proper storing procedures, food orders, cost control, equipment maintenance, sanitation, and hygiene in accordance with company and local standards.
n

n

Required Skills and Qualifications

nn




- Minimum of 7+ years’ experience working in a similar volume‑based business.
n
- Culinary trained and passionate, with a curiosity to develop and grow as a chef.
n
- Experience managing P&L;, labor, purchasing, vendors, and quality control while delivering revenue results.
n
- Consistent, stable work history with a strong desire to operationally support the business as an individual contributor and leader.
n
- Must possess Food Serve Safe/Food Handler certification and be experienced with local sanitation regulations.
n
- Well‑versed executive email etiquette and excellent written and verbal communication skills.
n
- Experience in training, leading, and executive production of a‑là‑carta dining experiences.
n
- High school diploma or equivalent trade school certification.
n

n

Physical Requirements

nn
- Must be able to seize, grasp, turn and hold objects with hands.
n
- Must be able to perform periodical, fast‑paced movements to transition across the property.
n
- Must be able to move, pull, push, carry, or lift at least 30 pounds.
n
- Must occasionally kneel, bend, crouch, and climb as required.
n
- Must perform physical activities such as lifting, cleaning, and stooping.
n
- Must stand, walk, lift, and bend for long periods of time.
n

n

Perks

nn
- Health Care: Full‑time employees are eligible for full benefits; medical, dental, and vision, plus a retirement fund with a 2% match.
n
- Paid Time Off: Full‑time employees receive sick days and vacation days.
n
- Career Development: Opportunities for domestic or international advancement, managerial or technical.
n
- Soho Impact: Empowering the community to make positive change through mentoring, apprenticeship

Apply on Kit Job: kitjob.ca/job/2em0ry

📌 Executive Chef - Soho House Toronto
🏢 Soho House
📍 Toronto