We are seeking an experienced and passionate Chef de Cuisine to lead the culinary team at Pasqualino Restaurant in Milton, Ontario. The ideal candidate will have a strong knowledge of Italian cuisine, a refined approach to fine dining, exceptional leadership skills, and a genuine passion for delivering consistently outstanding food and guest experiences. Demonstrated by a minimum of 4 years working in a senior culinary role.

Key Responsibilities

Culinary Leadership & Excellence

- Lead and oversee the day-to-day culinary operations of the restaurant, ensuring the highest standards of food quality, consistency, presentation, and service.
- Demonstrate exceptional cooking skills across all stations and provide hands-on leadership during service.
- Maintain extensive knowledge of traditional and contemporary cuisine, with an emphasis on Italian and French culinary techniques.
- Establish and maintain high standards for food preparation, portioning, plating, flavour, and overall execution.
- Lead by example in professionalism, work ethic, cleanliness, organization, and commitment to culinary excellence.

Menu Development & Culinary Creativity

- Develop, refine, and execute menus in collaboration with Executive Chef and team.Incorporating seasonal ingredients, culinary trends, and innovative techniques.
- Conduct ongoing culinary research and contribute creative ideas for new dishes, seasonal menus, and daily or weekly specials.
- Ensure all new and existing menu items are consistently executed to the restaurant's standards.
- Source and evaluate high-quality ingredients to support the restaurant's culinary vision.

Kitchen Operations & Service

- Oversee the preparation and execution of dishes during service in an efficient, organized, and coordinated manner.
- Ensure all stations are properly staffed, prepared, and fully stocked with mise en place prior to service.




- Maintain smooth communication and coordination between all kitchen stations and front of house teams throughout service.
- Effectively manage the kitchen during high-volume and high-pressure services while maintaining composure, organization, and attention to detail.
- Ensure proper closing procedures are followed, including restocking, cleaning, storage, and preparation for the following service.
- Maintain all kitchen areas, equipment, and workstations to the highest standards of cleanliness and organization.

Team Leadership & Development

- Lead, mentor, train, and motivate the kitchen team while fostering a skilled, respectful, and collaborative working environment.
- Provide clear direction and expectations to all members of the culinary team.
- Develop the skills and knowledge of culinary team members through hands-on training, coaching, and feedback.
- Continuously seek and implement new ways to improve operational efficiency, including equipment upgrades, workflow improvements, and more effective kitchen systems and processes.
- Assist with kitchen scheduling, staffing, performance management, and team development as required.
- Promote accountability, teamwork, professionalism, and a positive kitchen culture.
- Communicate effectively with the culinary team, restaurant management, and front-of-house staff to ensure smooth restaurant operations.

Cost Control, Inventory & Purchasing

- Monitor food costs, portion sizes, product utilization,



and waste to support overall kitchen profitability.
- Assist with ordering, receiving, inventory management, and proper storage of food products.
- Ensure ingredients are used efficiently and maintained at the highest standards of quality and freshness.

Food Safety, Sanitation & Standards

- Ensure strict adherence to all applicable health, safety, food-handling, and sanitation regulations.
- Maintain consistently high standards of cleanliness and organization throughout the kitchen.
- Ensure proper food storage, labeling, temperature control, and handling procedures are followed.
- Ensure kitchen equipment and work areas are properly cleaned, maintained, and ready for service.
- Promote a culture of food safety, cleanliness, and accountability throughout the culinary team.

Qualifications & Skills

- Proven experience in a Chef de Cuisine, Sous Chef, Executive Sous Chef, or senior culinary leadership role, preferably within a fine-dining environment.
- Extensive knowledge of Italian cuisine and fine-dining culinary standards.
- Demonstrated ability to lead and manage a larger culinary team.
- Strong menu development and culinary creativity.
- Understanding of food costing, inventory management, purchasing, and waste reduction.
- Excellent communication and interpersonal skills.
- Ability to work independently while also functioning effectively as part of a team.
- Ability to remain organized, calm, and solution-oriented in a fast-paced, high-pressure kitchen environment.
- Solid attention to detail and a commitment to consistency and excellence.
- Long term commitment to the longevity and success of Pasqualino.

Job Type: Full-time

Pay: From $80,000.00 per year

Experience:

- Culinary: 4 years (required)

Licence/Certification:

- Food Handler Certification (required)

Work Location: In person

📌 Chef de Cuisine (Milton)
🏢 Pasqualino Restaurant
📍 Milton