Director of Culinary - Events & Catering

UP Events & By Chef Nuit Catering | By Chef Nuit Hospitality

Location: Toronto, Ontario

Salary: $80,000-$85,000 annually

About Us

By Chef Nuit Hospitality, the team behind Toronto’s MICHELIN Guide-recognized PAI and Kiin restaurants, presents UP Events, a new private event venue in downtown Toronto, alongside By Chef Nuit Catering, bringing Chef Nuit’s celebrated culinary approach to events beyond our restaurants.

From weddings and corporate gatherings to private celebrations and off-site experiences, our events and catering businesses combine exceptional food with thoughtful, polished hospitality.

We are seeking an accomplished Director of Culinary - Events & Catering to lead the culinary program across both UP Events and By Chef Nuit Catering.

The Opportunity

This role oversees culinary development, kitchen operations, team leadership and food execution for events hosted at UP Events and off-site engagements delivered by By Chef Nuit Catering.

The ideal candidate brings experience in both high-end restaurants and premium catering, combining refined culinary skills with the organization and adaptability needed to execute exceptional events in a variety of settings.

Working closely with Chef Nuit, hospitality leadership and the Director of Events & Catering, you will develop menus, establish operational standards and lead a culinary team capable of delivering consistently outstanding food as both businesses grow.

Key ResponsibilitiesCulinary Direction & Menu Development

· Develop and execute menus for UP Events and By Chef Nuit Catering, aligned with Chef Nuit’s culinary vision and brand standards.

· Create offerings for weddings, corporate functions, private celebrations and special events, including plated meals, family-style dining, passed canapés, food stations and receptions.

· Lead menu tastings, recipe development and seasonal updates, balancing creativity, guest preferences, operational practicality and profitability.

· Establish consistent standards for flavour, presentation, portioning and ingredient quality.

· Develop thoughtful alternatives for dietary requirements and implement clear allergen management procedures.

Event & Catering Execution

· Translate banquet event orders and catering briefs into detailed production plans, prep schedules, staffing requirements and service timelines.

· Lead food preparation, quality control,



plating and culinary service for on-site and off-site events.

· Coordinate with event and service teams on guest counts, menu selections, venue requirements, service flow and changes.

· Plan off-site catering logistics, including equipment, packing, transport, temperature control, setup, service and breakdown.

· Assess external venues and temporary kitchen requirements to ensure menus can be executed safely and to the expected standard.

· Manage overlapping bookings and varying event volumes while maintaining quality and punctual service.

Culinary Team Leadership

· Recruit, train, schedule and supervise permanent, casual and event-based culinary staff.

· Assign clear responsibilities and maintain appropriate staffing across venue events and off-site catering.

· Coach team members on cooking techniques, presentation, production efficiency and service standards.

· Build a respectful kitchen culture centred on accountability, collaboration and professional development.

· Provide hands-on leadership throughout preparation and event service.

Operations & Financial Management

· Establish standardized recipes, costing sheets, production guides and operating procedures across both businesses.

· Manage purchasing, supplier relationships, inventory, storage and stock rotation.

· Monitor food costs, labour, yields and waste to support profitable delivery.

· Collaborate with the events team on menu pricing, custom requests and culinary feasibility.

· Oversee kitchen cleanliness, equipment readiness, maintenance and food safety practices.

· Identify staffing, equipment and process improvements to support growth.

· Review event outcomes and use guest and team feedback to improve future execution.

Qualifications & Experience

· Minimum of 2 years of professional catering culinary experience

· Minimum of 2 years of professional culinary experience

· Significant professional culinary experience, including high-end restaurant operations and premium catering, banquet or event production.

· Proven leadership experience as an Executive Chef,



Chef de Cuisine, Head Chef or senior Sous Chef with substantial operational responsibility.

· Demonstrated success delivering high-quality food for weddings, corporate events and private celebrations.

· Experience leading culinary teams, managing schedules and coordinating simultaneous production demands.

· Solid technical cooking skills, a refined palate and excellent presentation standards.

· Experience developing menus, conducting client tastings, standardizing recipes and managing food costs.

· Practical knowledge of off-site catering logistics, including transport, holding, temporary kitchens and equipment planning.

· Strong purchasing, inventory, labour planning and budget management skills.

· Thorough knowledge of food safety, sanitation, temperature control and allergen management.

· Current Food Handler Certification, or the ability to obtain it before starting.

· Strong communication skills and the ability to collaborate with culinary leadership, event planners, service teams and external partners.

· Sound judgment, attention to detail and the ability to lead calmly under pressure.

· Availability for an event-driven schedule, including evenings, weekends, holidays and travel to off-site events.

· Culinary education, apprenticeship or equivalent professional experience.

Preferred assets include

· Experience with Thai or Southeast Asian cuisine.

· Experience in luxury hospitality, fine dining or chef-led restaurant environments.

· Experience launching or expanding an events and catering culinary program.

· Familiarity with banquet event orders, catering management systems and recipe-costing tools.

What We’re Looking For

You understand that exceptional catering requires both culinary excellence and disciplined execution. You can deliver beautifully prepared food in a dedicated venue or an unfamiliar off-site setting, while keeping your team organized, supported and focused.

You bring creativity, commercial awareness and pride in your craft, with the ambition to help grow two complementary businesses under By Chef Nuit Hospitality.

How to Apply

Please submit your résumé and a brief introduction outlining your high-end restaurant, catering and culinary leadership experience. Sample menus or a portfolio of your work are welcome.

Pay: $80,000.00-$85,000.00 per year

Work Location: In person

📌 Director of Culinary - Events & Catering (Toronto)
🏢 UP Events
📍 Toronto