Lead fine dining kitchen operations as Chef de Cuisine with Vintage Hotels & Niagara’s Finest Hotels, emphasizing food presentation and guest service. Manage culinary service across restaurant, lounge, catering, and banquets.

This Chef de Cuisine position manages, coordinates, prepares, and administers food presentation activities for a fine dining establishment. Responsibilities include menu writing, inventory, purchasing, scheduling, budgeting, and supplier coordination. The position also supervises seasonal kitchen staff and supports training, coaching, and safe work practices.

Key Responsibilities:

- Prepare and supervise buffet and restaurant menu service
- Write restaurant, wedding, special occasion, and à la carte menus




- Manage monthly food inventory and order scheduling
- Maintain departmental budgets, costs, and forecasts
- Supervise approximately 30–50 seasonal kitchen staff

Requirements:

- Seven to ten-plus years progressive fine dining cooking experience
- Red Seal certification
- Current Safe Food Handler’s Certificate
- Robust organization, communication, and time management skills
- Ability to lift up to 50 pounds and stand extensively

Bring fine dining leadership, menu development, budgeting, and guest service expertise to Vintage Hotels & Niagara’s Finest Hotels.

📌 Fine Dining Chef de Cuisine (Niagara-on-the-Lake)
🏢 Owen Sound
📍 Niagara-on-the-Lake