The Canal District is seeking an experienced and passionate Executive Chef to lead the culinary vision and kitchen operations for one of Northern Ontario’s most unique hospitality destinations.
Located in the heart of Sault Ste. Marie, the Canal District brings together a dynamic collection of restaurants, event spaces, and hospitality experiences, including The Mill Steakhouse, The Boiler Room Pub, and the Machine Shop Event Venue. From elevated steakhouse dining and casual pub fare to weddings, corporate functions, concerts, festivals, and large-scale banquets, this is an opportunity for a culinary leader to make a meaningful impact across a diverse and growing food-and-beverage portfolio.
The Executive Chef will provide strategic leadership and operational oversight for all culinary, catering, purchasing, and kitchen functions across the Canal District. This role is responsible for delivering exceptional guest experiences, maintaining high standards of food quality and consistency, driving operational performance, and building a strong culture of culinary excellence.
About the Role
This is a hands-on leadership position for a chef who thrives in a fast-paced, multi-outlet environment. The successful candidate will help shape menus, lead kitchen teams, support restaurant growth, and oversee the culinary execution of events at the Machine Shop Event Venue, one of the region’s premier banquet and event destinations.
The Executive Chef will play a key role in bringing together the Canal District’s restaurants and event operations under a consistent standard of quality, creativity, organization, and hospitality.
Primary Responsibilities
- Provide leadership and direction for all culinary operations across restaurants, catering, banquet, and event services.
- Lead culinary execution for The Mill Steakhouse, The Boiler Room Pub, and the Machine Shop Event Venue.
- Develop menus, features, banquet offerings, and seasonal items that align with the Canal District’s food-and-beverage brands.
- Ensure consistency in food quality, presentation, recipes, portion control, and guest experience.
- Oversee culinary execution for weddings, corporate events, concerts, festivals, private functions, and large-scale banquets.
- Recruit, train, coach, and develop culinary team members and kitchen leaders.
- Manage scheduling and staffing levels to support daily restaurant service and event requirements.
- Build a strong kitchen culture based on accountability, professionalism, teamwork, and pride in execution.
Catering & Events Leadership
- Oversee all catering operations and banquet execution for the Machine Shop Event Venue.
- Work closely with event, sales, and operations teams to create memorable culinary experiences for guests and clients.
- Develop scalable systems for events ranging from intimate gatherings to large weddings, corporate functions, concerts, and festivals.
- Maintain exceptional standards of presentation, timing, organization, and guest satisfaction.
- Support the continued growth of the Canal District as a destination for dining, events, and hospitality in Northern Ontario.
Purchasing & Inventory Management
- Oversee the purchasing of food, beverage, kitchen equipment, and operating supplies.
- Negotiate with vendors and suppliers to maximize quality, consistency, and value.
- Manage inventory controls, receiving procedures, product specifications, and ordering systems.
- Monitor food costs, inventory turnover, waste reduction, and overall kitchen efficiency.
Financial Accountability
- Prepare and manage annual operating budgets for culinary operations.
- Monitor food cost, labour cost, and profitability targets.
- Analyze menu performance and identify opportunities to improve revenue, margin, and guest satisfaction.
- Support smart growth across restaurant, catering, banquet, and event operations.
Health, Safety & Compliance
- Ensure compliance with all health, food safety, and occupational safety requirements.
- Maintain HACCP standards and best practices throughout all culinary operations.
- Promote a clean, organized, safe, and professional kitchen environment.
Qualifications
- Red Seal Certification preferred.
- Minimum five years of progressive culinary leadership experience.
- Experience managing multiple food-service outlets and catering or banquet operations.
- Strong financial, purchasing, inventory, and food-cost management skills.
- Proven ability to lead, train, and develop culinary teams.
- Strong communication, organizational, and problem-solving abilities.
- Ability to thrive in a high-volume, multi-faceted hospitality environment.
Compensation & Benefits
Compensation and benefits package will be determined based on the successful candidate’s experience, qualifications, leadership background, and demonstrated ability to contribute to the continued growth and success of the Canal District.
Leadership Expectations
The Executive Chef is expected to lead by example, set clear standards, and foster a culture of accountability, consistency, creativity, and excellence. This role will be central to the continued development of the Canal District’s reputation as one of Northern Ontario’s premier destinations for dining, banquets, events, and hospitality.
Pay: $46,701.09-$109,292.40 per year
Benefits:
- Dental care
- On-site parking
- RRSP match
Work Location: In person
