Executive Chef

1 day ago

Oakville ON LH S, Canada GRSF Consulting Full time $70,000 - $90,000 per year

Salary: CA$70,000–CA$90,000 per year

Job Type: Full-time

Location: Oakville, ON (In-Person)

About ERA Event Venue

ERA Event Venue is Oakville's premier luxury single-event destination, opening in 2025. As a one-event-at-a-time banquet hall, we focus on delivering fully dedicated, high-end culinary experiences for weddings, corporate events, galas, and social celebrations. Our intimate, focused structure ensures every event receives the highest level of attention and precision.

Position Summary

We are seeking an experienced and visionary Executive Chef to lead all culinary operations for our single-event, large-scale banquet environment. The ideal candidate brings strong banquet expertise, exceptional leadership, and the ability to deliver fine-dining quality while managing high-volume service for one event at a time.

Key ResponsibilitiesCulinary Leadership & Event Execution

  • Lead, train, and manage the kitchen team for single-event banquet operations.
  • Oversee all culinary execution during events, ensuring timing, plating, consistency, and presentation meet luxury standards.
  • Deliver high-end banquet service exclusively tailored to one event per service period.

Menu Development & Costing

  • Plan, design, and cost banquet menus alongside ownership and clients.
  • Maintain strict control over food cost, inventory, and waste.

Operations, Compliance & Safety

  • Uphold all food safety, sanitation, and health standards (HACCP + Ontario regulations).
  • Manage vendor relationships, ordering, kitchen maintenance, and equipment.
  • Ensure the kitchen is consistently efficient, clean, and prepared for each individual event.

Team Management & Culture

  • Conduct staff training, mentoring, and performance reviews.
  • Build a positive, detail-oriented team culture.
  • Troubleshoot issues in real-time while maintaining professionalism.

Collaboration

  • Work with event planners, banquet management, and front-of-house staff to ensure seamless coordination for each single, dedicated event.
  • Communicate clearly with management on budgets, staffing, and event needs.

Qualifications / Requirements

  • Culinary diploma or equivalent.
  • 5–7 years progressive experience in banquet, hotel, or large-event kitchens.
  • Minimum 1 year of banquet hall experience (required/preferred).
  • Strong understanding of single-event or boutique banquet operations.
  • Proven experience managing budgets, food cost, and vendor relations.
  • Excellent leadership, communication, and organizational skills.
  • Availability on evenings, weekends, and holidays.
  • High standards for quality, presentation, consistency, and sanitation.
  • Ability to stay calm and decisive under pressure.
  • Knowledge of Ontario food safety and occupational regulations.

Job Type: Full-time

Pay: $70,000.00-$90,000.00 per year

Work Location: In person

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