We are a growing restaurant group seeking an experienced, hands-on Executive Chef to join our leadership team and support the continued development of our culinary operations.

The Executive Chef will be responsible for food quality, kitchen leadership, cost control, operational efficiency, staff development, and menu execution. This role requires a strong culinary leader who is equally comfortable working on the line, developing systems, coaching employees, and managing the financial performance of the kitchen.

Key Responsibilities

· Lead daily back-of-house operations while maintaining the highest standards of food quality, consistency, presentation, and execution.

· Work actively on the line and provide hands-on support during preparation, service, and high-volume periods.

· Maintain professionalism and composure at all times, ensuring the kitchen team remains organized, supported, and prepared for service.

· Establish and enforce standardized recipes, preparation methods, portion controls, plating standards, and food-handling procedures.

· Monitor and manage food costs, inventory, purchasing, portion control, product yields, spoilage, and waste.

· Review kitchen performance regularly and implement corrective actions to improve profitability, consistency, and operational efficiency.

· Create, test, cost, document, and implement new menu items and recipes as required.

· Evaluate existing kitchen practices, systems, and workflows to identify opportunities for improvement.

· Develop practical solutions that improve product quality, preparation efficiency, service speed, labour productivity, and overall kitchen performance.

· Ensure all kitchen areas, storage areas, equipment, and workstations are maintained to the highest standards of cleanliness, organization, and safety.

· Ensure compliance with food safety regulations, sanitation standards, workplace health and safety requirements, and company policies.

· Recruit, train, coach, mentor, and motivate back-of-house employees.

· Provide clear direction, performance feedback, and ongoing development to strengthen the culinary and leadership capabilities of the kitchen team.





· Build schedules based on forecasted sales, operating needs, employee availability, and labour targets.

· Monitor staffing levels and labour costs while maintaining appropriate coverage and service standards.

· Communicate regularly with the General Manager and ownership regarding kitchen performance, staffing, food costs, inventory, maintenance, operational challenges, and improvement opportunities.

· Collaborate with front-of-house leadership to ensure efficient service, effective communication, and a consistent guest experience.

· Support the development of scalable kitchen systems, training standards, and operational procedures as the business continues to grow.

Qualifications and Experience

· Minimum five years of relevant culinary or food-and-beverage operations experience, including demonstrated kitchen leadership experience.

· Previous experience as an Executive Chef, Head Chef, Chef de Cuisine, Kitchen Manager, or in a comparable leadership position.

· Experience managing a full-service restaurant kitchen is strongly preferred.

· Culinary diploma, associate degree, bachelor’s degree, or equivalent professional culinary training is preferred.

· An equivalent combination of education, practical culinary experience, and leadership experience will also be considered.

· Strong knowledge of food preparation, recipe development, menu costing, inventory management, food-cost control, waste reduction, scheduling, and labour management.

· Proven ability to lead, organize, train, and develop a back-of-house team.

· Strong understanding of food safety, sanitation, workplace safety, and kitchen-cleanliness standards.

· Experience building and implementing kitchen systems, recipes, procedures, and operational controls.

Skills and Competencies





· Strong culinary, leadership, and people-management skills.

· Hands-on leadership style and willingness to support the team during service.

· Excellent organizational, planning, and time-management abilities.

· Strong verbal and written communication skills.

· High level of professionalism, accountability, and personal responsibility.

· Exceptional attention to detail and commitment to consistency.

· Ability to remain calm, decisive, and solution-focused in a fast-paced environment.

· Strong business awareness, including an understanding of food cost, labour cost, productivity, and restaurant profitability.

· Ability to communicate effectively with employees, managers, ownership, suppliers, and other business partners.

· Commitment to continuous improvement and employee development.

· Genuine understanding that guest satisfaction, product quality, and operational consistency are essential business priorities.

Compensation and Benefits

- Annual salary of $75,000 to $95,000, based on experience, qualifications, and demonstrated operational leadership.
- Eligibility for a performance-based bonus, tied to agreed kitchen and business performance targets.
- Opportunities for professional growth and expanded leadership responsibilities as the restaurant group continues to develop.

The performance bonus may be based on measurable results such as food-cost control, labour efficiency, waste reduction, food quality, kitchen consistency, staff retention, training completion, and overall operational performance. What We Are Looking For The ideal candidate is a disciplined and experienced culinary leader who can balance creativity with operational control. They understand that a successful kitchen requires more than strong cooking skills—it also requires standardized systems, cost management, staff development, consistent execution, and effective collaboration with the broader management team.

Pay: $75,000.00-$95,000.00 per year

Benefits

- Discounted or free food
- Extended health care
- In office parking
- Store discount

Work Location: In person

📌 Executive Chef (Richmond Hill)
🏢 CHILLAX u0026
📍 Richmond Hill