Columbus Dishwasher fifo Jobs – 1 Openings This Week

Head Chef/Manager
Bar and Grill Resto in Pickering —Pickering, ON
- $41,118.43–$86,777.49 a year
- Part-time
- Casual dining restaurant
- Sanitation
- Team management
- Profit sharing
Quick apply
9d

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DIETARY AIDE, CASUAL
Millwood Retirement Residence —Toronto, ON
Current certificate in food handling training from a local board of health or an agency of the board of health or has recently successfully completed an…
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14d
FOOD SERVICES WORKER LTC Bilingual
City of Toronto —Scarborough, ON
Completion of or current enrolment in the Food Services Worker certificate program or a post-secondary diploma/degree in Food/Nutrition Management.
$28.21–$30.74 an hour
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4d

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Head Chef/Manager

Bar and Grill Resto in Pickering
Pickering, ON

Quick apply

Job details

Part-time | Full-time
$41,118.43–$86,777.49 a year
9 days ago

Qualifications

Sourcing
Preventative maintenance
Food service staff training and mentoring
Food Handler Certification
Sanitation
Food temperature logging
Hiring
Schedule management
FIFO
Team management
Plating
Training & development
Chef experience
College diploma
Food safety
Leadership
Professional kitchen experience
FIFO food stock rotation
Inventory tracking
Food service management

Full job description

Location: Pickering, Ontario
Position Type: Full-time, Permanent
Compensation: Competitive salary (Based on local industry standards beginning around $37/hour or equivalent annual salary), plus performance-based bonuses, gratuities, and meal perks. Position OverviewWe are looking for an experienced, high-energy Head Chef to spearhead our back-of-house operations for a brand-new, premium gastropub concept in Pickering. Modeled after Ontario’s top-tier lively culinary hubs, our establishment bridges the gap between a high-volume, multi-screen sports lounge and an elevated casual dining restaurant.The ideal candidate possesses exceptional leadership skills and a passion for scratch-cooked food. You will be responsible for creating an efficient, cohesive kitchen climate while delivering consistently exceptional dishes at speed—even during high-intensity game days, weekend live entertainment, and premium brunch windows.

Key Responsibilities Culinary Excellence & Menu Evolution

Execute High-Volume Pub Staples: Deliver top-quality, consistently prepared core items including hand-breaded wings, premium smash burgers, artisanal pizzas, and classic fish & chips.
Introduce Modern Gastropub Twists: Develop and execute creative, globally-inspired menu additions, daily express lunch specials, and seasonal features (e.g., street tacos, fresh bowls, and signature pastas).
Manage Multi-Day Service Windows: Oversee the operational standards for diverse daily dayparts, including our high-volume Weekday Express Lunch, late-night bar menus, and an interactive Weekend Brunch.

Kitchen Management & Financial Controls

Optimize Food Costing & Procurement: Source high-quality fresh ingredients from reliable local vendors while monitoring inventory, tracking yields, and minimizing food waste to maximize profitability.
Labor Scheduling & Structuring: Create weekly staff schedules that accurately align kitchen labor costs with historical peak volumes (such as major professional sports broadcasts and weekend dinner rushes).
Maintain Equipment & Infrastructure: Manage daily operational logs and schedule routine preventive maintenance or emergency repairs for all heavy-line kitchen hardware (grills, fryers, refrigeration units).

Leadership, Culture & Training

Hiring & Talent Development: Source, onboard, and continuously train line cooks, prep cooks, and dishwashers to maintain an adaptable, versatile kitchen crew.
Foster Collaboration: Cultivate a positive, high-respect kitchen climate that bridges communication flawlessly with front-of-house service staff.
Strict Quality & Sanitation Control: Enforce uncompromised standards for plating, presentation, food rotation (FIFO), temperature logs, and strict compliance with the Ontario Health Protection and Promotion Act (HPPA) and local Durham Region health bylaws.

Qualifications & Skills Required

Proven Experience: 3–5+ years as a Head Chef, Kitchen Manager, or high-level Sous Chef within a high-volume, premium casual restaurant or high-energy pub ecosystem.
Culinary Credentials: A college diploma in Culinary Arts/Management or a completed apprenticeship is preferred; valid Ontario Food Handler Certification is mandatory.
High-Volume Stamina: Proven capability to lead a line calmly and make rapid, accurate decisions under pressure during high-density dining hours.
Strong Inventory & Tech Literacy: Experience utilizing modern restaurant management software for tracking inventory, food costs, and scheduling.
Open Schedule Availability: Flexibility to work late nights, split shifts, weekends, and statutory holidays according to the sporting calendar and business peaks.

What We Offer

Competitive base salary with milestone performance bonuses.
Equal share of kitchen tip pools.
Complementary staff meals and employee dining discounts.
Growth opportunities within a dynamic, expanding local business hospitality group.
Dedicated on-site parking.

Pay: $41,118.43-$86,777.49 per year

Benefits:

Discounted or free food
On-site parking
Profit sharing

Work Location: In person

Quick apply

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