Direct culinary operations for Vintage Hotels & Niagara’s Finest Hotels as Chef de Cuisine, combining budget oversight, supplier negotiation, and superior meal presentation. Support restaurant and hospitality food service with accountable kitchen leadership.

The Chef de Cuisine manages food activities consistent with a fine dining establishment in a professional, effective, and timely manner. This includes annual budgeting, purchasing, inventory, supplier deliveries, menu development, and weekly management meetings. The position supervises approximately 30–50 kitchen staff, fluctuating seasonally.

Key Responsibilities:

- Develop annual departmental budgets and monitor food costs
- Negotiate with suppliers alongside the Purchasing Department




- Expedite deliveries within required timing and budget
- Develop ADACO codes with the Buyer
- Attend and contribute to weekly management meetings

Requirements:

- Seven to ten-plus years progressive cooking experience in fine dining
- Red Seal and current Safe Food Handler’s Certificate
- Understanding of budgetary and accounting concepts
- Ability to motivate and effectively coach team members
- Flexibility managing high food volumes and staff shortages

Apply culinary operations expertise, financial judgment, supplier management, and kitchen supervision as Chef de Cuisine.

📌 Executive Culinary Operations Chef (Niagara-on-the-Lake)
🏢 Ontario Restaurant Hotel & Motel Association (ORHMA)
📍 Niagara-on-the-Lake