Chef de Cuisine

The Pearle Hotel & Spa – Burlington's premier luxury hotel and spa is located on the stunning shores of Lake Ontario. Founded by the Ciancone family in 1936, Pearle Hospitality prides itself on providing guests with genuine and thoughtful experiences.

Our vision is to create positive human connection and we do so by living our values; Collaboration, Kindness, Quality and Perseverance.

The Chef de Cuisine is responsible for delivering exceptional dining experiences by ensuring culinary excellence, with a strong emphasis on quality and thoughtful menu creation. This role also supports the financial success of the restaurant, fosters an engaged, high-performing kitchen team, while balancing the energy of daily operations with strategic planning to achieve long-term goals.

Duties & Responsibilities:

Service & Operational Excellence

• Oversee and direct day-to-day restaurant kitchen operations, ensuring exceptional guest service, efficient staffing, and operational follow-up.
• Serve as a visible and approachable presence on the floor, connecting with guests, providing hands-on leadership, and managing the guest service journey to reflect our core values of Quality, Kindness, Collaboration, and Perseverance.
• Promptly address and resolve concerns related to food quality, service, and guest satisfaction, ensuring necessary follow-up to prevent recurring issues.
• Ensure each station is prepared with complete and sufficient mise en place for the upcoming service, maintaining organization and proper storage.
• Maintain quality and consistency in the taste of all dishes throughout preparation and service, using proper temperatures, portion sizes, and established recipes to minimize waste and control costs.
• Participate in product ordering and inventory management, maintaining awareness of product counts and freshness.
• Ensure all equipment is in working order, communicating deficiencies and following up as needed.
• Identify Open Table trends with FOH leaders and implement adjustments and training as needed.
• Review labor and staffing levels throughout the day to ensure all positions are effectively and efficiently covered.
• Works alongside the Executive Chef to develop and execute seasonal menu changes and daily features that align with the hotel's culinary vision, guest preferences, and financial goals, ensuring high standards of quality and presentation.
• Collaborates with FOH leaders to coordinate menu changes, including culinary and bar updates, while educating and training staff on menu knowledge, ingredients, preparation techniques, and pairing recommendations to ensure smooth transitions and enhance the guest experience.
• Ensure compliance with health and safety regulations, maintain departmental cleanliness, and identify maintenance needs, promptly communicating them to the maintenance team for resolution.
• Collaborate with Marketing to develop and implement promotional campaigns, feature items, and strategies that enhance the visibility and success of food and beverage offerings as needed
• Coordinate with IT to ensure the smooth operation of POS systems, technology platforms, and data analytics tools for optimal performance and efficiency in F&B operations as needed.

Team Leadership

• Oversee the recruitment and selection process to attract and hire top talent, partnering with the People & Culture team to ensure a smooth onboarding experience.
• Work with People & Culture team to create and implement training and onboarding plans, including 6–8-week check-ins for new hires to ensure they are set up for success.
• Foster a positive workplace culture that drives engagement and supports the development of team members, working closely with People & Culture to address performance and employee relations matters.
• Serve as a mentor to team members, embodying a strong service culture and setting high standards for performance.
• Identify and coordinate ongoing training and development to ensure team members have the necessary skills, knowledge, and leadership capabilities for operational excellence.
• Monitor and evaluate team member and BOH leadership performance, providing regular feedback and performance management conversations, documentation or terminations when needed.
• Create weekly schedules that balance labor budgets with team member requests, ensuring efficient staffing levels.
• Approve weekly labor and time-sheet approvals, including P&C forms, to ensure accurate records and compliance.
• Conduct regular performance reviews and one-on-one meetings with team members and culinary leaders to provide feedback, support their growth, and communicate key updates.
• Champion Pearle Hospitality's leadership qualities: Inspire Trust, Ownership, Authenticity, and Present, while fostering a culture of continuous improvement.
• Facilitate and lead productive team meetings and workshops to promote collaboration, share updates, and enhance team performance.
• Exhibit strong emotional intelligence and adaptability, responding effectively to both team and guest needs.
• Participate in Chef meetings and communicate operational updates with supporting departments.

Financial Ownership

• Monitor financial and service performance regularly, using data-driven decision-making to drive improvements and achieve budgeted goals.
• Implement control systems and SOPs to maintain financial acumen and ensure compliance.
• Maintain oversight of COGS and sales, assisting in driving revenue generation and ensuring alignment with restaurant budgeted targets.
• Submit monthly reports and weekly invoices in a timely manner, ensuring all financial documentation is accurate and up to date.
• Submit inventory audits, ensuring optimal stock levels and adherence to budget, and submit findings for review and action.
• Collaborate with Finance to manage budgeting, forecasting, and financial reporting, ensuring effective cost control, profitability, and alignment with overall business objectives.

Additional Duties:

In addition to the accountabilities listed above, there may be other duties as assigned by your manager. These duties may vary slightly depending on the property.

This position is full time and would require working weekends.

Advantages of joining The Pearle Hotel & Spa Team:

• Competitive salary and benefits package.
• Discounts at all Pearle Hospitality properties (restaurants, hotels, and spas).
• World-wide Marriott Discounts
• Training and Development to support personal & professional growth.
• Career opportunities across all Pearle Hospitality properties.
• A fun place to work with an amazing team & company culture.
• Employee & Family Assistance Program
• Extended health & dental care benefits
• Life insurance

Pearle Hospitality and affiliated companies, including The Pearle Hotel & Spa, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.

Job Type: Full-time

Pay: From $80,000.00 per hour

Ability to commute/relocate:

• Burlington, ON: reliably commute or plan to relocate before starting work (required)

Application question(s):

• Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location (ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)

Experience:

• Chef: 3 years (preferred)

Work Location: In person