Hockley Valley Resort is a premier destination in Ontario’s scenic countryside, offering a full-service resort, fine dining, and award-winning wines. We pride ourselves on delivering an exceptional farm-to-table culinary experience and are seeking a passionate, hands-on Restaurant Chef to lead our a la carte culinary operations.
Position Summary
The Restaurant Chef will lead and inspire the culinary teams at Hockley Valley Resort, overseeing all daily a la carte operations. This role includes designing seasonal menus, executing creative and high-quality dishes, and managing a talented team in a fast-paced environment. The ideal candidate will have a strong background in Italian/Mediterranean cuisine, a flair for innovation, and proven experience managing kitchen staff in high-volume operations.
Key Responsibilities
Menu Design & Execution
- Plan, cost, and design menus for all a la carte outlets at Hockley Valley Resort (Cabin, Babbo, and R85)
- Develop innovative, seasonal, and trend-forward menu offerings that meet guest expectations.
- Oversee daily a la carte service and special event execution, including weddings, corporate events, and social functions.
Leadership & Team Management
- Recruit, train, and mentor kitchen staff, including Sous Chefs, Chefs de Partie, Cooks, Apprentices, and Stewards.
- Lead by example, fostering teamwork, professionalism, and a culture of excellence.
- Maintain a safe, clean, and organized kitchen environment in compliance with health and safety standards.
Operational & Financial Management
- Standardize recipes, manage food and labor costs, and maintain cost controls in line with company targets.
- Oversee inventory management, purchasing, and kitchen equipment maintenance.
- Participate in budgeting, payroll, and administrative reporting.
Communication & Collaboration
- Work closely with the Executive Chef and management teams to align on operational goals.
- Attend regular Food & Beverage and financial review meetings.
- Contribute to special projects and initiatives supporting overall company objectives.
- Assist in other kitchens as needed.
Qualifications & Experience
- Culinary diploma or equivalent certification preferred.
- Red Seal designation or equivalent certification considered an asset.
- Minimum 3 years’ leadership experience in a high-volume, full-service culinary environment.
- Proven expertise in Italian/Mediterranean cuisine and menu development.
- Strong leadership, communication, and organizational skills.
- Demonstrated experience in food costing, labor control, and farm-to-table sourcing.
- Hands-on approach – must be comfortable working on the line.
- Creative and passionate about culinary trends and guest satisfaction.
- Commitment to cleanliness, food safety, and operational excellence.
Job Types: Full-time, Permanent
Pay: $75,000.00-$80,000.00 per year
Ability to commute/relocate:
- Mono, ON: reliably commute or plan to relocate before starting work (required)
Experience:
- Cooking: 3 years (required)
Work Location: In person
