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Location Chef
3 weeks ago
**Company Description**
Since 1986, **IL FORNELLO** has been a leader in Italian casual fine dining across the Greater Toronto Area. With six established locations, our reputation is built on culinary excellence, authentic ingredients, and consistent quality that our guests have trusted for decades.
We are currently seeking a **Location Chef** to lead the kitchen team at our **Danforth** restaurant and to collaborate with our other locations on menu development and special initiatives. This is a hands-on culinary leadership role focused on maintaining the highest standards of product quality while driving efficiency and cost control.
**Position Overview**
The **Location Chef** is responsible for every aspect of back-of-house operations — from product quality and consistency to food and labour cost management. This role requires a results-oriented professional who is passionate about Italian cuisine, committed to culinary precision, and capable of leading a team to execute with excellence every day.
**Key Responsibilities**
- **Maintain Culinary Excellence**: Ensure every dish meets IL FORNELLO’s exacting standards for quality, taste, and presentation.
- **Standardize and Train**: Train and supervise kitchen staff to execute recipes, preparation methods, and plating specifications consistently across all shifts.
- **Control Costs**: Monitor and achieve budgeted food and labour cost targets through effective ordering, portion control, waste reduction, and scheduling.
- **Manage Operations**: Oversee all kitchen activities, including prep, service, inventory, and cleanliness, ensuring compliance with company policies and local health regulations.
- **Order and Inventory Management**: Accurately forecast and order product needs, maintaining optimal inventory levels without overstocking.
- **Team Leadership**: Hire, train, coach, and schedule kitchen staff to ensure a motivated, skilled, and efficient culinary team.
- **Menu Development**: Collaborate with other IL FORNELLO locations to develop, test, and implement new menu items and special features every four weeks.
- **Catering and Special Events**: Plan and execute catering and special menu events to the highest quality standards.
- **Hands-On Execution**: Work the line as needed to maintain quality control and support the team during peak service periods.
**Qualifications**
Minimum **7 years of progressive culinary experience**, including:
- 3+ years as a **Line Cook** specializing in high-quality Italian cuisine
- 2+ years as a **Sous Chef**:
- 2+ years as a **Kitchen Manager or Chef**:
- Post-secondary education in **Culinary Arts** or **Hospitality Management** (or equivalent experience)
- Valid **Driver’s Licence** required
- Proven ability to meet food and labour cost targets without compromising quality
- Strong leadership, organizational, and communication skills
- Working knowledge of food safety, health regulations, and kitchen best practices
- Availability to work evenings, weekends, and holidays
**Compensation & Benefits**
- **$75,000 - $85,000 per year**, based on experience
- **Health and dental benefits** after 3 months
- **2 weeks paid vacation** in year one
- **3 weeks paid vacation** in year two
- **Full-time, 44 hours per week**
Pay: $75,000.00-$85,000.00 per year
**Benefits**:
- Dental care
- Extended health care
Work Location: In person
