Executive Chef

3 months ago

Toronto, Canada Chambers Steakhouse and Supper Club Full time

**Chambers Steakhouse and Supper Club is looking for an Executive Chef to lead our team in Toronto, ON T**his is a full-time on-site role for an Executive Chef for an Upscale Steakhouse & Supper Club located in Toronto, ON. The Executive Chef will be responsible for overseeing the daily kitchen operations, developing menus, managing kitchen staff, ensuring quality and consistency in food preparation, and maintaining food safety standards.

Location: Chambers Steakhouse & Supper Club

Department: Culinary

Reports To: Director of Food and Beverage / Restaurant Owner

**Position Summary**: The Executive Chef is responsible for overseeing the culinary

operations within the company’s venues, ensuring high-quality food preparation,

presentation, and service. This role involves leading a team of chefs and kitchen staff,

managing kitchen operations, and creating innovative menus that reflect the company & brand and exceed guest expectations.

**Key Responsibilities**:
1. Menu Development and Planning:

- Design and develop creative, seasonal, and diverse menus that cater to the

tastes and preferences of the guests. “Asian-Fusion Steakhouse”
- Collaborate with the Food and Beverage team to ensure menus align with

overall company goals and themes.
- Continuously research and integrate food trends and innovations to keep the

offerings fresh and appealing.

2. Kitchen Management:

- Oversee daily kitchen operations, including food preparation, cooking, and

presentation, ensuring consistency and high quality.
- Manage kitchen staff, including hiring, training, scheduling, and performance

evaluations.
- Implement and maintain kitchen safety and hygiene standards in compliance

with health regulations.

3. Cost Control and Budgeting:

- Develop and manage kitchen budgets, including food costs, labor costs, and

other operational expenses.
- Monitor inventory levels and order supplies as needed while negotiating with

suppliers to secure favourable pricing.
- Analyze and control food waste, ensuring efficient use of resources.

4. Quality Assurance:

- Ensure all dishes are prepared and presented to the highest standards of quality

and taste.
- Conduct regular taste tests and quality checks to maintain consistency and

excellence.
- Address and resolve any guest complaints or issues related to food quality

promptly and professionally.

5. Collaboration and Communication:

- Work closely with the management team to align culinary offerings with the

company’s brand, events, and promotional activities.
- Coordinate with event planners and other departments to support special

events and functions.
- Foster a positive work environment and encourage teamwork and

collaboration among kitchen staff.

6. Innovation and Creativity:

- Continuously seek opportunities to innovate and enhance the dining

experience, including experimenting with new ingredients and techniques.
- Stay updated with industry trends and culinary advancements to incorporate

fresh ideas into the menu.

7. Compliance and Standards:

- Ensure adherence to all health, safety, and sanitation regulations and

standards.
- Maintain accurate records of food safety procedures, including temperature

logs and cleaning schedules.

8. Hiring and Training Skilled BOH team.
- Ensure recruitment and training of BOH staff.

**Qualifications**:

- Proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality environment.
- Culinary degree or equivalent certification preferred.
- Strong leadership skills with the ability to manage and motivate a diverse team.
- Excellent organizational and multitasking abilities.
- Strong knowledge of food safety and sanitation regulations.
- Exceptional creativity and a passion for culinary arts.
- Ability to work flexible hours, including evenings, weekends, and holidays as needed.
- Previous experience in a similar role preferred. Particularly with steak house experience and Asian cuisine.

**Physical Requirements**:

- Ability to stand for long periods and lift up to [weight] lbs.
- Manual dexterity to operate kitchen equipment and utensils.

**Benefits**:

- Competitive Pay, (based on experience)
- 401(k) with company match
- Paid 30 days annual leave after completion of 1 year servi
- Sick Time Available With Company-Set Time Periods & First-Time Workers

Additional pay:

- Bonus pay
- Tips

**Benefits**:

- Discounted or free food
- Paid time off

Schedule:

- Day shift
- Evening shift
- Monday to Friday
- Overtime
- Weekends as needed

Ability to commute/relocate:

- Toronto, ON M5C 2R1: reliably commute or plan to relocate before starting work (required)

Application question(s):

- Do you have a Culinary Degree?

**Experience**:

- Executive Chef: 3 years (required)
- Culinary: 8 years (required)

Licence/Certification:

- Food Handler Certification (required)

Work Location: In person

Application deadline: 2024-11-10

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