Anatolia Turkish Foods | Mississauga / Greater Toronto Area

Permanent, Full-Time | Expected salary approximately $110,000 CAD annually

Anatolia Restaurant is seeking an experienced Corporate Executive Chef to shape culinary development and strengthen consistency across eight locations in Alberta, British Columbia, and Ontario.

Our business includes upscale Turkish restaurants, a family-oriented restaurant, and farmers market locations. This is an opportunity to work directly with ownership, bring proven systems to a growing restaurant group, and contribute creative ideas that elevate our food.

We are looking for someone with demonstrated success in both fine-dining kitchen leadership and corporate or multi-location culinary management. Previous Turkish cuisine experience is not required.

The Role

You will lead ongoing culinary standards, location inspections, training, and approved menu development. Working through location partners and kitchen leaders, you will ensure that improvements become consistent daily practice.

you will also verify and cost our existing menu and develop refined, practical plating standards for our restaurant locations. Our recipes are documented, our menus substantially overlap, and our accounting team will provide purchasing information to support your work.

This position reports directly to ownership and operates across our locations rather than running one restaurant’s kitchen day to day.

Key Responsibilities

Menu Costing & Production Standards

- Verify documented recipes through hands-on preparation trials, measuring ingredient quantities, batch yields, trimming and cooking losses, and finished portions.
- Establish accurate recipe and menu-item costs, including cooking ingredients, sauces, garnishes, packaging, and relevant consumables.
- Account for regional purchasing differences and establish a process with the accounting team for keeping costs current.
- Define ingredient specifications and approved substitution procedures to protect taste, quality, and consistency.
- Standardize central production, portioning, packing, storage, transport, holding, and finishing procedures where applicable.




- Identify avoidable waste and inefficient preparation methods without compromising food quality or agreed portions.

Presentation & Culinary Development

- Develop refined plating for our upscale and family-oriented restaurants while preserving authentic Turkish flavours and generous portions.
- Test presentation standards during active service to ensure they are practical and repeatable.
- Maintain appropriate standards for farmers market locations, whose presentation formats are already established.
- Propose and test new dishes, seasonal offerings, and menu improvements
- Assess proposed changes for ingredient availability, cost, equipment needs, preparation time, and training requirements.

Training & Culinary Leadership

- Build and maintain recipe manuals, plating guides, preparation procedures, demonstration videos, and training checklists.
- Train and mentor location partners, kitchen leaders, and employees through practical demonstrations and coaching.
- Develop kitchen leaders who can onboard staff and maintain standards between corporate visits.
- Assess execution, identify skill gaps, and follow up on training and improvement plans.
- Support new openings through kitchen setup, team training, and implementation of approved culinary standards.
- Build constructive working relationships with experienced teams while holding them accountable to company expectations.

Quality Assurance & Location Inspections

- Conduct regular site visits and observe active service to assess taste, presentation, portions, freshness, cleanliness, food safety, and service execution.
- Maintain inspection scorecards and provide ownership with clear findings, corrective actions, responsibilities, and follow-up deadlines.
- Require corrections within approved company standards
- Establish and maintain ingredient/allergen documentation, cross-contact procedures, and food-safety records.




- Work with local leadership to keep procedures current and ensure improvements are sustained.

Required Experience & Skills

- Proven leadership experience in fine-dining or comparable upscale restaurant kitchens.
- Demonstrated corporate, regional, or multi-location culinary management experience.
- A track record of implementing recipe standards, costing systems, training programs, and quality controls across multiple locations.
- Strong practical knowledge of recipe costing, yield testing, portion control, and production methods.
- Excellent presentation skills, supported by a portfolio.
- The ability to coach experienced kitchen teams, manage competing priorities, and follow through on corrective actions.
- Strong written and verbal English communication skills, including the ability to produce explicit procedures and management reports.
- Proficiency with spreadsheets and experience using recipe-costing or food-service management systems.
- Current recognized food-safety certification. Red Seal certification or a relevant culinary qualification is an asset.

Turkish language skills and previous Turkish cuisine experience are not required. A willingness to learn our food and respect its identity is essential. Location & Compensation

- Based in Mississauga or the surrounding Greater Toronto Area.
- Approximately 7–8 days of business travel per month, either consecutive or divided into shorter trips according to operational needs.
- Scheduling flexibility for evening and weekend visits, training, and new openings.
- Company-paid business travel expenses.
- Expected annual salary of approximately $110,000 CAD, inclusive of paid vacation, with flexibility for an exceptional candidate.

This is a newly created permanent position with a current vacancy.

To Apply

Submit your résumé, a plating or menu-development portfolio, and a brief summary of your experience implementing costing, training, and culinary standards across multiple locations.

Please share only materials you are authorized to disclose. Confidential information from previous employers is not required.

Pay: From $110,000.00 per year

Work Location: In person

📌 Corporate Executive Chef, Culinary Development, Standards & Training (Mississauga)
🏢 ANATOLIA Restaurant
📍 Mississauga