Milton On Chef Jobs – 112 Openings This Week

Sous Chef | The Pearle Hotel & Spa - Isabelle
The Pearle Hotel and Spa, Autograph Collection —Burlington, ON
- From $55,000 a year
- Full-time
- Cooking
- Hotel
- First Aid Certification
- Wellness program
Quick apply
Commissary Chef Manager
Dexterra Group —Mississauga, ON
- $60,000–$65,000 a year
- Full-time
- Microsoft Word
- Hospitality
- Microsoft Excel
- Dental care
Quick apply
14d
Prep Cook/ Sous Chef
Maarut Inc —Burlington, ON
- $20–$22 an hour
- Part-time
- Bar
- Cooking
- High school diploma or GED
Quick apply
Chef
Chop Steakhouse & Bar —Mississauga, ON
- Full-time
- Inventory management
- In-person
- Leadership
- Dental care
- Vision care
Quick apply
14h
chef de partie
Cherry House —Burlington, ON
- $18.50–$22.50 an hour
- Full-time
- Inventory management
- Restaurant management
- Cooking
Quick apply
15h
sous-chef
Chompin at The Bit Bar and Grille —Rockwood, ON
- $20–$23 an hour
- Part-time
- English
- Flexible schedule
11h
Line Cook/ Assistant Chef
Huevos Gourmet —Mississauga, ON
- From $17.90 an hour
- Weekends as needed
- Cooking
- Food service
- Restaurant
Quick apply
8d
Chef
Kings Billiards & Bar Inc. —Mississauga, ON
- $17.50–$17.60 an hour
- Full-time
- Restaurant management
- Cooking
- Organizational skills
- Dental care
Quick apply
Part Time Tandoor Chef
7 Spice Bistro —Brampton, ON
- $17.25–$20.00 an hour
- Part-time
- Cooking
- Food service
- In-person
Quick apply
Full Time Chinese Chef
7 Spice Bistro —Brampton, ON
- $17.20–$20.00 an hour
- Weekends as needed
- Cooking
- Organizational skills
- In-person
Quick apply
Executive Chef
The Algonquin Resort —Canada
- Weekends as needed
- Hospitality
- Cooking
- Hotel
- Disability insurance
- Dental care
Quick apply
13d
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
Quick apply
Chef
Farooj Abo Alabed —Mississauga, ON
- $20–$28 an hour
- Full-time
- Serving
- Hospitality
- Restaurant management
- Flexible schedule
Quick apply
23h
Chef Manager
Aramark —Oakville, ON
- $55,000–$65,000 a year
- Full-time
- Dental care
- Vision care
13h
Head Chef
Cafe de khan —Mississauga, ON
- From $19 an hour
- Part-time
- Serving
- Hospitality
- Inventory control
Quick apply
23h
Experienced Tandoor Cook / Tandoor Chef (Full-Time)
Gulab Fine Indian Cuisine —Mississauga, ON
- From $3,000 a month
- Immediate opening
- Cooking
- English
- Organizational skills
- Store discount
Quick apply
6h

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Commissary Chef Manager
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14d
Production Coordinator
Demetres —Woodbridge, ON
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Chef
Durham Christian Homes —Whitby, ON
Food Handler’s Certificate and cook certification. Prepare nutritious and various meals a weekly basis through the Meal Program.
$23.90–$30.00 an hour
Quick apply
8d
Pastry Chef
Country Bakery & Market —Courtice, ON
This is *not an entry-level role* and is not suitable for someone who requires constant direction or oversight. Small-batch or traditional pastry production.
From $19 an hour
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Sous Chef | The Pearle Hotel & Spa - Isabelle

The Pearle Hotel and Spa, Autograph Collection -
Burlington, ON

Quick apply

Job details

Permanent | Full-time
From $55,000 a year

Qualifications

WHMIS Certification
Food Handler Certification
Cooking
First Aid Certification
Organizational skills
Leadership
Kitchen experience

Full job description

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 Sous Chef plays a key role for the Back of House team and is accountable for the overall success of the daily kitchen operations. They are responsible for supporting culinary excellence, with a strong emphasis on quality and thoughtful menu execution. This role fosters an engaged, high-performing kitchen team, while balancing the energy of daily operations with strategic planning to achieve long-term goals.

Ideal Candidate

A role model for team members in the kitchen and is responsible for guiding and developing direct reports. An experienced culinary talent, the sous chef understands the workings of each station, how they interact with other stations and what is required for success at each. The Sous Chef leads the line in the preparation of high-quality, delicious food made in a thoughtful, consistent, and timely manner. The individual in this position thrives on surpassing guest expectations and providing an incredible culinary experience.

Key Accountabilities

Service & Operational Excellence
Oversee station preparation, ensuring kitchen readiness, organization, and sufficient mis en place for service.
Maintain quality, consistency, and presentation standards for all dishes, ensuring proper temperatures, portion sizes, and adherence to established recipes.
Manage inventory effectively, ensuring product care through rotation for freshness and regular temperature checks.
Ensure compliance with food safety regulations, proper food handling procedures, and adherence to cleaning schedules.
Act as an expert and trainer in all operational systems and standards, ensuring checklist execution and oversight.
Maintain a strong presence on the line, assisting in expediting and quality control during service.
Communicate effectively with FOH leadership to ensure seamless service and guest satisfaction.
Uphold all company policies, procedures, and safety regulations, ensuring compliance at all times.
Effectively run a slow to moderately busy shift, ensuring kitchen operations remain organized, efficient, and up to standard.
Communicate pertinent information throughout shifts to ensure smooth operations and provide leadership during quieter periods.
Maintain kitchen cleanliness, ensuring work areas are spotless, products are properly stored, and asset care is upheld.
Advocate for culinary excellence by contributing to menu development, accommodating special dietary requests, and implementing feedback.
Report incidents and accidents promptly, collaborating with management to mitigate financial impact.
Act as a health and safety advocate, ensuring compliance with safety standards, reporting incidents, and maintaining first aid certification.

Team Leadership

Act as a role model, demonstrating company values and fostering a culture of engagement, collaboration, and accountability.
Provide departmental orientation for new team members, following structured training schedules and offering individualized support.
Conduct 1:1 check-in's with team members to ensure their development and engagement.
Delegate tasks effectively and oversee daily operations to ensure smooth execution and operational excellence.
Inspire trust and ownership among the team by maintaining a positive and supportive environment.
Encourage continuous development by offering constructive feedback, coaching team members, and recognizing achievements.
Foster open communication and teamwork across all departments, including FOH and BOH teams.
Ensure team members understand their station's impact and know how to seek support when needed.
Promote adaptability and problem-solving by guiding the team through peak periods and quieter shifts effectively.

Financial Ownership

Review and approve daily labor and timesheets, ensuring staffing levels align with budgetary constraints while maintaining service quality.
Support cost control initiatives by monitoring portion sizes, minimizing waste, and ensuring efficient use of ingredients.
Ensure invoices are submitted and coded daily, assisting with financial documentation as required.
Participate in inventory management, assisting in ordering and tracking product usage to align with financial targets.
Manage daily financial responsibilities such as invoice submission and coding to maintain budgetary accuracy.
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.

What we would like you to bring to the position:

5+ years of upscale culinary experience
Sous Chef experience an asset
Advanced culinary skills, and a passion for, the culinary arts
Demonstrated ability to supervise and coordinate activities of direct reports
Strong organizational skills and demonstrated ability to multitask and prioritize tasks
Standard Butchery

Advantages of joining The Pearle Hotel & Spa Team:

Competitive wages
Group benefits for permanent team members after 3 months
Discounts at all Pearle Hospitality restaurants, hotels and spas
Marriott discounts
Training and Development
Growth opportunities
Wellness Program
Amazing team and company culture!

Vacancy Status Disclosure: This job posting is related to an existing vacancy.

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.

#TPHJOBS

Job Types: Full-time, Permanent

Pay: From $55,000.00 per year

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:

Culinary Management: 1 year (preferred)
Culinary: 5 years (preferred)

Work Location: In person

Quick apply

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chef jobs in milton on

Sous Chef | The Pearle Hotel & Spa - Isabelle

Commissary Chef Manager

Prep Cook/ Sous Chef

Chef

chef de partie

sous-chef

Line Cook/ Assistant Chef

Chef

Part Time Tandoor Chef

Full Time Chinese Chef

Executive Chef

SENIOR SOUS CHEF

Chef

Chef Manager

Head Chef

Experienced Tandoor Cook / Tandoor Chef (Full-Time)

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