The Role

This is a working Head Chef position. You will run the pass, lead the brigade, and own the numbers behind the kitchen — food cost, ordering, labour and production planning — while staying on the line where it counts.

Service & Culinary Execution

- Lead lunch and dinner service, working the pass and stepping onto sauté, grill or garde manger as volume demands.
- Execute our core menu to spec: pasta and risotto to order, veal scaloppini and osso buco, grilled rack of lamb, beef tenderloin, whole-filet seabream and salmon, fried and grilled seafood starters.
- Develop and cost daily and seasonal specials that reflect what's actually good that week, in the Alioli style.
- Maintain plate presentation, portion control and timing consistency at peak, including on the patio in season.
- Own the pastry and dolci program in-house or in coordination with suppliers, maintaining our tiramisù, crème brûlée and chocolate soufflé standards.

Events, Parties & Catering

- Plan and execute corporate, private party, cocktail reception and special-event menus from our event books, including passed canapés, pizzette, crostini, satays and platters.
- Run production planning for delivered catering orders — pans, platters, packing, labelling, expediting and pickup/delivery windows — without pulling the dining room off its game.
- Work directly with ownership and event coordinators on menu customization, per-person costing, minimums and timelines.
- Provide on-site chef presence for larger functions and wine-pairing dinners.

Leadership & Team

- Supervise, schedule and develop the kitchen brigade across all stations.
- Train new hires on recipes, spec sheets, station setup and Alioli service standards.
- Build a stable, respectful kitchen with low turnover and clear accountability.
- Communicate cleanly with front of house on timing, 86s, allergens and VIP tables.

Cost, Purchasing & Compliance

- Manage inventory,



ordering and vendor relationships; negotiate on quality and price.
- Hit food cost targets and reduce waste through disciplined prep, yield control and cross-utilization between the à la carte menu and event production.
- Maintain sanitation and food safety to Peel Public Health standards; lead through inspections.
- Uphold Ontario workplace health and safety, WHMIS and harassment-prevention requirements in the kitchen.

What We're Looking ForRequired

- 10+ years of professional kitchen experience across restaurants and catering or events.
- Leadership experience as Head Chef, Sous Chef, Chef de Partie or kitchen owner-operator, including hiring, training and supervising staff.
- Strong sauté and grill fundamentals — our menu lives on à-la-minute pan work.
- Demonstrated high-volume experience (200+ covers daily, or large-scale catering production).
- Proven ownership of inventory, ordering and food cost control.
- Experience customizing menus around allergies and dietary restrictions.
- Valid Ontario-recognized Food Handler Certificate.
- WHMIS 2015/GHS and Worker Health & Safety Awareness training current.
- Flexible availability across lunch, dinner, weekends and event dates.

Strong Assets

- Formal culinary training (culinary school or gastronomy college, Canadian or international).
- Hands-on Italian cuisine experience — fresh pasta, risotto, veal, house breads.
- Pizza / wood-oven or pizzette station experience for our reception menus.
- Prior catering ownership or business management experience — you understand margin, not just food.
- Private dining or in-home chef background and the guest-facing polish that comes with it.
- Multilingual (Italian, Spanish, Portuguese) — genuinely useful in our kitchen and with our guests.
- Working knowledge of Italian wine to support pairing dinners and tastings.

Physical

- Able to stand for extended shifts, lift up to 50 lbs, and work comfortably in a hot, fast-paced kitchen.

Pay: $30.00-$38.00 per hour Expected hours: 30.0 per week

Perks

- On-site parking

Work Location: In person

📌 Head Chef (Mississauga)
🏢 Alioli Ristorante
📍 Mississauga