Hockley Valley Resort is a premier destination in Ontario’s scenic countryside, offering a full-service resort, fine dining, and award-winning wines. We pride ourselves on delivering an exceptional farm-to-table culinary experience and are seeking a passionate, hands‑on Restaurant Chef to lead our a la carte culinary operations.

The Restaurant Chef will lead and inspire the culinary teams at Hockley Valley Resort, overseeing all daily a la carte operations. This role includes designing seasonal menus, executing creative and high‑quality dishes, and managing a talented team in a fast‑paced environment. The ideal candidate will have a strong background in Italian/Mediterranean cuisine, a flair for innovation, and proven experience managing kitchen staff in high‑volume operations.

Key Responsibilities

Menu Design & Execution

- Plan, cost, and design menus for all a la carte outlets at Hockley Valley Resort (Cabin, Babbo, and R85)
- Develop innovative, seasonal, and trend‑forward menu offerings that meet guest expectations.
- Oversee daily a la carte service and special event execution, including weddings, corporate events, and social functions.

Leadership & Team Management

- Recruit, train, and mentor kitchen staff, including Sous Chefs, Chefs de Partie, Cooks, Apprentices, and Stewards.
- Lead by example, fostering teamwork, professionalism, and a culture of excellence.
- Maintain a safe, clean,



and organized kitchen environment in compliance with health and safety standards.
- Standardize recipes, manage food and labor costs, and maintain cost controls in line with company targets.
- Oversee inventory management, purchasing, and kitchen equipment maintenance.
- Participate in budgeting, payroll, and administrative reporting.
- Work closely with the Executive Chef and management teams to align on operational goals.
- Attend regular Food & Beverage and financial review meetings.
- Contribute to special projects and initiatives supporting overall company objectives.
- Assist in other kitchens as needed.

Qualifications & Experience

- Culinary diploma or equivalent certification preferred.
- Red Seal designation or equivalent certification considered an asset.
- Minimum 3 years’ leadership experience in a high-volume, full-service culinary environment.
- Proven expertise in Italian/Mediterranean cuisine and menu development.
- Robust leadership, communication, and organizational skills.
- Demonstrated experience in food costing, labor control, and farm-to-table sourcing.
- Hands‑on approach – must be comfortable working on the line.
- Creative and passionate about culinary trends and guest satisfaction.
- Commitment to cleanliness, food safety, and operational excellence.

To Apply

Please send your resume to Executive Chef Sunil Nandal at with the subject line Restaurant Chef Application.

#J-18808-Ljbffr

📌 Restaurant Chef (Mono)
🏢 Hockley Valley Resort
📍 Mono