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 protected 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 Protected 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 (Canada)
🏢 Ontario Restaurant Hotel & Motel Association (ORHMA)
📍 Canada