Toronto, On Chef Jobs – 370 Openings This Week

Executive Chef
Confidential —North York, ON
- $90,000–$110,000 a year
- Overtime
- Sanitation
- Restaurant management
- Cooking
Quick apply
10d
Pastry Chef
Trio Pastry Cafe —Unionville, ON
- $27–$40 an hour
- Full-time
- Cooking
- Bakery
- In-person
Quick apply
10d
Chef de Cuisine
INK Entertainment —Toronto, ON
- From $60,000 a year
- Full-time
- Restaurant management
- Cooking
- Organizational skills
- Dental care
Quick apply
Head Chef
Goodslimited.com Inc —Toronto, ON
- $24–$30 an hour
- Full-time
- Inventory control
- Cooking
- In-person
Quick apply
Pastry Chef
Addiction Pastry Inc. —Toronto, ON
- $56,000–$60,000 a year
- Full-time
- Hospitality
- Basic math
- English
- Store discount
- Dental care
Quick apply
Chef / Sous Chef
Stellar Personnel —Toronto, ON
- $25–$28 an hour
- 12 hour shift
- Cooking
- Hotel
- Team management
- Flexible schedule
Assistant Kitchen Manager
Service Inspired Restaurants —Mississauga, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement
Chef de Cuisine
Italian Restaurant —Etobicoke, ON
- Up to $90,000 an hour
- Full-time
- Cooking
- Team management
- In-person
- Dental care
- Paid time off
Quick apply
8d
Kitchen Manager
Service Inspired Restaurants —Etobicoke, ON
- $68,000–$80,700 a year
- Bar
- Restaurant management
- Leadership
- Tuition reimbursement
Sous Chef
Alpha Resources Ltd. —Scarborough, ON
- $58,000–$65,000 a year
- Full-time
- Culinary experience
- Inventory management
- Cooking
- Dental care
Quick apply
8d
Chef de Partie
Bar Butcher —Toronto, ON
- $220–$250 a day
- Full-time
- Bar
- Cooking
- In-person
- Dental care
Quick apply
Chef de Partie
The Butcher Chef —Toronto, ON
- $220–$250 a day
- Full-time
- Cooking
- In-person
- Restaurant experience
- Dental care
Quick apply
Assistant Kitchen Manager
Service Inspired Restaurants —Mississauga, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement
Sous Chef - (3-month Contract)
Verve Senior Living —Mississauga, ON
- $46,000 a year
- Weekends as needed
- Cooking
- English
- Hotel
Quick apply
Lead Chef de Partie
Lume Kitchen and Lounge —Etobicoke, ON
- $22–$24 an hour
- Weekends as needed
- Cooking
- Food service
- In-person
Quick apply
Sous Chef
Amsterdam Brewery —Toronto, ON
- $59,000–$61,000 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Data entry
Quick apply
8d
Dolly's- Assistant Kitchen Manager
Esplanade Restaurants —Toronto, ON
- $60,000–$68,000 a year
- Weekends as needed
- Hospitality
- Cooking
- Supervising experience
Quick apply
Assistant Kitchen Manager
Service Inspired Restaurants —Etobicoke, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement
Chef de Partie / Sous Chef - JOEY King Street
JOEY Restaurants —Toronto, ON
- $21–$28 an hour
- Restaurant
Quick apply
Assistant Kitchen Manager
Service Inspired Restaurants —Toronto, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement

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Executive Chef

Confidential
North York, ON

Quick apply

Job details

Full-time
$90,000–$110,000 a year
10 days ago

Qualifications

WHMIS Certification
Red Seal
Food Handler Certification
Butchery
Sanitation
Restaurant management
Cooking
Supervising experience
Food safety
Leadership
Communication skills
Hotel experience

Full job description

Join Our Team

Come and join our energetic team. We offer exceptional benefits, training, and perks that provide the basis for a rewarding and fulfilling work experience.

We are an equal opportunity employer and would love for you to join our team.

Hotel Overview

Our hotel offers the best of both worlds – a welcoming oasis of calm amid the urban landscape. With 400 guest rooms, 30,000 square feet of meeting space, two restaurants, a lounge, and extensive banquet facilities in North Toronto, we are uniquely positioned to host a broad range of corporate, government, and leisure groups.

Position Summary

The Executive Chef is responsible for the overall leadership, management, and success of all culinary operations, including restaurants, banquets, stewarding, receiving, and kitchen administration. The Executive Chef will provide strategic direction, maintain exceptional food quality standards, oversee labour and food cost controls, and ensure compliance with health, safety, and sanitation requirements. This role requires extensive experience leading teams in a unionized environment.

QualificationsEducation and Experience

Culinary School degree, Culinary Red Seal, or equivalent combination of education and experience.
Minimum 10 years of progressive culinary leadership experience, including senior management responsibilities.
Minimum 5 years of experience as an Executive Chef, Executive Sous Chef, or comparable leadership role.
Extensive banquet and restaurant management experience.
Proven experience working in a unionized environment is required.
Experience managing collective agreement provisions, scheduling, discipline, grievance procedures, and labour relations.
WHMIS Certification.
Level 2 Food Handler Certification.

Certifications

Food Handler Certification as required by local or provincial regulations.
Alcohol Awareness Certification where required.

Working Conditions

Must be available to work days, evenings, weekends, and holidays as required.
Must be able to work in a fast-paced, high-pressure environment.
May be required to work overtime.
Will be exposed to commercial kitchen equipment, cleaning products, and chemicals.

Skills and Competencies

Strong leadership and team development skills.
Excellent communication and interpersonal skills.
Strong knowledge of culinary techniques, menu development, food presentation, and food costing.
Ability to manage labour budgets and operational expenses.
Comprehensive knowledge of food safety and sanitation standards.
Strong problem-solving and decision-making abilities.
Experience managing large banquet operations and multiple food outlets.
Ability to work independently and under pressure while maintaining high standards.

Physical Demands and Activities

A significant portion of time will be spent:

Planning and directing culinary operations.
Organizing and supervising the work of others.
Reviewing banquet event orders and menu requirements.
Managing budgets, purchasing, inventory, and staffing levels.
Training, coaching, mentoring, and evaluating employees.
Communicating effectively with staff, guests, and management.

Duties and ResponsibilitiesCulinary Leadership

Direct and oversee all kitchen, banquet, stewarding, and receiving operations.
Ensure consistent delivery of high-quality food products and guest experiences.
Develop menus, recipes, and food presentations that support business objectives.
Ensure compliance with all food safety, sanitation, and health regulations.
Establish and maintain quality standards throughout all culinary operations.
Monitor and control food, labour, and operating costs.

Kitchen Operations

Manage daily kitchen operations and staffing requirements.
Forecast production needs and coordinate purchasing activities.
Oversee food preparation, cooking, presentation, and service.
Maintain inventory control and receiving standards.
Ensure proper handling, storage, and temperature control of all food products.
Monitor equipment maintenance and report deficiencies.

Leadership and Union Relations

Lead, mentor, and develop culinary, stewarding, and receiving teams.
Foster a respectful, collaborative, and productive work environment.
Ensure compliance with collective agreement provisions and workplace policies.
Work effectively within a unionized environment, including participation in labour-management discussions, grievance resolution, scheduling practices, and employee relations matters.
Conduct performance reviews and provide coaching and development opportunities.
Promote employee engagement and accountability.

Guest Service Excellence

Maintain exceptional guest satisfaction through quality food and service.
Respond to guest concerns and complaints in a professional manner.
Collaborate with other departments to ensure successful execution of events and daily operations.

Financial Management

Develop and manage departmental budgets.
Monitor food and labour costs to achieve financial targets.
Implement cost-control measures without compromising quality.
Analyze operational performance and identify opportunities for improvement.

Human Resources

Participate in recruitment, selection, onboarding, and training.
Ensure employees receive required safety and operational training.
Support performance management, corrective action, and employee development initiatives.
Work closely with Human Resources on employee relations matters.

Additional Responsibilities

Attend and participate in management meetings.
Provide reports and operational updates as required.
Perform other duties assigned by senior management.

Additional Requirements

Participate in all training programs provided by the hotel.
Follow all hotel policies, procedures, and standards.
Maintain familiarity with hotel facilities and services.

Accessibility

The Hotel recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005 (AODA), and, upon request, will provide accommodation throughout the recruitment process up to the point of undue hardship.

Job Type: Full-time

Pay: $90,000.00-$110,000.00 per year

Experience:

Culinary: 5 years (preferred)
Hotel: 5 years (preferred)

Work Location: In person

Quick apply

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