Head Chef/partner

We are hiring a visionary Head Chef/Partner. At Toscano’s Mediterranean Grill, we believe that happy people provide world class dining experiences and that treating people fairly and compassionately creates happy employees.

Our Culture
Toscano’s has been providing unforgettable dining experiences in Comox for over 20 years. Throughout this time, we have developed a reputation as a staple for families and friends to enjoy locally sourced food paired with outstanding wines. At Toscano’s, we prepare a bounty of local seafood, meats, homemade pasta’s and other great dishes inspired from a myriad of flavours found throughout the Mediterranean basin. We pride ourselves on being the destination for Mediterranean cuisine in the Comox Valley.

The Best Parts of Working at Toscano’s
- Locally Sourced - Our tradition of locally sourced food helps us display the rich bounty of the Comox Valley and allows us to share our love affair with one of the most beautiful areas in the world.
- Land of Plenty - Toscano’s is located just steps from Comox Valley Marina, so fresh seafood is one of our tenants.

We want our chef to become an owner with us in the business and have a long term relationship.

Results and Relationships - What You Can Expect
You need the money to pay your bills, but if working there (the relationship) sucks, you won’t stick around. A great relationship starts with being treated like a professional. At Toscano’s that means:

- Your ideas matter - We have an “every door is an open-door policy.” Toscano’s is a family business in the best sense of the word. That means getting your great idea or thoughts to the top is as easy as commenting on a Facebook post.
- We put square pegs in square holes - Everyone has a talent, a passion, or an area where they excel. We love to find what people enjoy and do everything we can to let them do that.
- We don’t micromanage - We expect you to take ownership of solving problems that you see.

Compensation Package
“That sounds like a great place to work, but I cannot pay my bills with unicorns and rainbows.” We agree, which is why we have:

- Competitive base salary
- Profit Sharing
- Bonuses
- Health Insurance and Benefits Packages
- Paid Vacation
- Paid Sick Days
- Relocation or travel cost reimbursement (if applicable)

What We Expect
A professional who wants to work with other professionals. Our values are:

- Helpful
- Reliable
- Professional
- Positive
- Take Ownership

We want people who live and breathe those values. Someone who knows that doing a little extra work upfront means that everyone has less work in the end. A professional who cares more about the customer’s problem than the customer does.

Role Responsibilities
This position will report to the Owners.
- Drive the business forward while overseeing day to day operations
- Menu creation and a willingness to add creative input to menus and the whole food service
- Committed to working hard, being reliable and showing up on time shifts
- Manage food, kitchen labour, and other kitchen-related costs
- Oversee inventory and ordering, meeting budget targets, and conducting food cost analysis
- Maintain immaculately clean kitchens
- Ensure that proper food safe practices are followed at all times
- Writing and maintaining a schedule for kitchen staff
- A genuine ability to train, develop, and motivate others

Role Technical Qualifications
- Minimum 5 years experience in a leadership role
- 5+ years experience in food preparation, including experience as a sous-chef, specialist chef, or chef
- Demonstrated ability to work as a leader of a team, developing and maintaining positive working relationships with front of house and vendors
- Strong communication, interpersonal and customer service skills
- Strong organizational skills
- Ability to be flexible, work in a dynamic environment
- Effective time management skills
- Great attention to detail and sanitation
- Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is an asset
- FOODSAFE certification
- Human resource management skills (recruiting, selection, training, and performance management of staff)