King City, On Bar manager Jobs – 61 Openings This Week

Executive Chef
York University Student Centre Inc. —North York, ON
- $70,000–$80,000 an hour
- Weekends as needed
- Serving
- CPR Certification
- First Aid Certification
- Dental care
- Vision care
Quick apply
5d
Regional Manager
Wingstop Canada Inc. —Ontario
- $75,000–$85,000 a year
- Full-time
- Sales
- Business development
- Project management
Quick apply
Assistant Kitchen Manager
Service Inspired Restaurants —Aurora, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement
General Manager
St Louis Bar And Grill —North York, ON
- $60,000–$80,000 a year
- Full-time
- Bar
- Casual dining restaurant
- Inventory management
Quick apply
6d
Assistant Kitchen Manager
Service Inspired Restaurants —Vaughan, ON
- $53,600–$63,700 a year
- Bar
- English
- Supervising experience
- Tuition reimbursement
Front of House Manager
Service Inspired Restaurants —Richmond Hill, ON
- $53,600–$63,700 a year
- Bar
- Restaurant
- Tuition reimbursement
Kitchen Manager/Head Chef
Tubbies Breakfast Lunch & Dairy Bar —Woodbridge, ON
- $24–$28 an hour
- Full-time
- Serving
- Hospitality
- Management
Quick apply
2d
Front of House Manager
Service Inspired Restaurants —Richmond Hill, ON
- $53,600–$63,700 a year
- Bar
- Restaurant
- Tuition reimbursement
Operations Manager
Tubbies Breakfast Lunch & Dairy Bar —Concord, ON
- $55,000–$75,000 a year
- Full-time
- Bilingual
- Inventory control
- Sales
Quick apply
19h
Assistant Manager/Sommelier
Paese —North York, ON
- From $45,000 a year
- Full-time
- Restaurant
Quick apply
2d
Event Manager
Slabtown Armoury —Aurora, ON
- $25–$30 an hour
- Part-time
- Microsoft Word
- Hospitality
- Bar
- Flexible schedule
Quick apply
Juice Bar Manager
Freshouse Juice Bar —King City, ON
- $22–$24 an hour
- Part-time
- Hospitality
- Supervising experience
- Bachelor's
Quick apply
13d
Floor Manager
Emilys Cafe & Bar —Vaughan, ON
- $70,000–$100,000 a year
- Full-time
- Serving
- Customer service
- Restaurant management
Quick apply
3d
Sr. Analyst, Lease Administration
Recipe —Vaughan, ON
- $60,000–$90,000 a year
- Full-time
- Hybrid work
- Google Suite
- Microsoft Excel
- Microsoft Office
Quick apply
Talent Acquisition Lead, Hiring & Performance
Mecka —Markham, ON
- $120,000–$150,000 a year
- Full-time
- Hybrid work
- Analysis skills
- Team management
- Human resources
Quick apply
Office Manager
Foss Auto Group —Thornhill, ON
- $65,000–$75,000 a year
- Full-time
- Microsoft Excel
- Microsoft Office
- Accounting
Quick apply
2d
Strategic Projects Lead, Canada
Mecka —Markham, ON
- $150,000–$200,000 a year
- Full-time
- Hybrid work
- Bilingual
- English
- Leadership
Quick apply
Brow Bar Manager
BENEFIT COSMETICS SERVICES —Toronto, ON
- $23.50–$27.50 an hour
- Weekends as needed
- Sales
- Customer service
- Leadership
Quick apply
Assistant Manager
The Bubble (division of Rinx Toronto & Playtime Bowl & Entertainment Toronto) —North York, ON
- $45,000–$50,000 a year
- Weekends as needed
- Microsoft Office
- Human resources
- In-person
- Dental care
- Vision care
Quick apply
14h
Bartender (Full Time)
GRANITE CLUB —North York, ON
- $24.68 an hour
- Weekends as needed
- Bar
- English
- High school diploma or GED
- Dental care
Quick apply

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Executive Chef

York University Student Centre Inc. -
North York, ON

Quick apply

Job details

Full-time
$70,000–$80,000 an hour
5 days ago

Qualifications

Serving
CPR Certification
Red Seal
Food Handler Certification
DEC
First Aid Certification
Budgeting
Associate's degree
Leadership
Restaurant experience
Communication skills

Full job description

JOB POSTING: Executive Chef
Location: York Univerity Student Centre (YUSC), York University – Keele Campus
Department: Food Services
Reports To: General Manager / Executive Director
Job Type: Full-Time

JOB STATEMENT:

The Executive Chef is a key leader within the Food Services department at the York University Student Centre (YUSC), responsible for the overall culinary direction and management of Break Room, Break Café, and Cedarstone Catering. This role ensures that all food services meet the highest standards of quality, safety, and customer service, while fostering a culture of innovation and inclusivity.

Reporting to the General Manager and working in close collaboration with the Sous Chef, Catering Manager, Break Room Manager and Break Café Manager, the Executive Chef leads all kitchen operations, including menu development, staff supervision, budget oversight, and event execution. The successful candidate will demonstrate strong leadership, creativity, and a commitment to aligning culinary operations with YUSC’s mission of serving a diverse and dynamic student community.

ESSENTIAL FUNCTIONS:

A. Culinary Operations & Menu Development

Oversee and guide daily kitchen operations including restaurant, café and catering.
Maintain food quality, consistency, and adherence to recipes and specifications.
Lead the creation and costing of menus for all outlets, including seasonal, themed, and dietary-inclusive options.
Develop and implement kitchen SOPs, portion controls, and costing systems to ensure efficiency.
Collaborate with the General Manager to improve systems and promote innovation in kitchen practices.

B. Team Leadership & Human Resources

Hire, train, schedule, and mentor all kitchen staff including sous chef, cooks, and dishwashers.
Conduct regular performance reviews and implement staff development plans.
Promote a positive and inclusive kitchen culture with a focus on teamwork and high performance.
Monitor and manage labour within budgeted targets, and take disciplinary action when required.
Review and approve employee timecards to ensure accuracy and timely processing for payroll.

C. Financial & Inventory Management

Support the General Manager in creating and managing department budgets.
Monitor and control food and labour costs; minimize waste and resolve variances.
Perform monthly inventory counts, order supplies, and oversee receiving and storage processes.
Process invoices and monitor cost of goods sold.

D. Catering & Events Execution

Lead the culinary planning and delivery for campus catering events.
Collaborate with the Catering Manager and Catering Coordinator to ensure smooth execution and client satisfaction.
Ensure staffing and production are aligned with event scope, budget, and guest expectations.

E. Health, Safety & Compliance

Ensure all operations meet municipal, provincial, and institutional health and safety regulations.
Maintain a clean and hazard-free kitchen environment.
Lead regular food safety audits, inspections, and staff training sessions.

F. Administration & Collaboration

Participate in campus committees and collaborate with peers across departments.
Assist in preparing reports, maintaining records, and updating administrative systems as needed.
Represent kitchen operations at management team meetings and contribute to strategic planning.

WORKING CONDITIONS AND PHYSICAL ENVIRONMENT:

Full-time role with flexibility to work evenings, weekends, and during special events.
Fast-paced, high-demand environment across multiple kitchen and service locations on campus.
Regularly required to stand for extended periods, with frequent walking, bending, and lifting of items up to 50 lbs.
Occasionally works in hot, noisy, or distracting environments typical of commercial kitchens.
Must manage multiple priorities while maintaining attention to detail and food safety standards.
Moderate mental effort required to balance administrative responsibilities with operational demands.
May involve repetitive tasks such as ordering, inventory, and documentation.
Must handle confidential employee or operational information with discretion.
Occasional travel across campus for meetings, events, or coordination between outlets.

JOB SPECIFICATIONS:

Minimum 5–7 years in a leadership culinary role (Executive Chef or Senior Sous Chef), preferably in a multi-outlet or institutional setting.
Culinary Red Seal Certification or equivalent (preferred).
In-depth experience in restaurant, café, bar-style, and catering environments.
Proven leadership and staff management skills.
Strong financial literacy and experience with food costing and budgeting.
Proficiency with POS and inventory platform.
Strong written and verbal communication skills.
Valid Food Handler Certification.
First Aid/CPR Certification (an asset).
Experience working in a catering, campus or university food service environment.
Demonstrated commitment to equity, diversity, and inclusion.
Passion for student-centered service and community engagement.

Job Type: Full-time

Pay: $70,000.00-$80,000.00 per hour

Benefits:

Dental care
Extended health care
Life insurance
On-site parking
RRSP match
Vision care

Application question(s):

How many years of experience do you have in a leadership culinary role (Executive Chef, Head Chef, or Senior Sous Chef)?
Do you have experience overseeing multiple food service operations (e.g., restaurant, café, bar, and catering)?
How would you rate your experience managing food costs, budgets, inventory, and financial performance?
Which POS and inventory management systems have you used?
Please describe your experience leading and developing culinary teams, including the approximate number of staff you have supervised.

Education:

DCS / DEC (preferred)

Licence/Certification:

Red Seal (preferred)
Food Handler Certification (required)
First Aid Certification (preferred)

Work Location: In person

Quick apply

Refine Your Search

bar manager jobs in king city, on

Executive Chef

Regional Manager

Assistant Kitchen Manager

General Manager

Assistant Kitchen Manager

Front of House Manager

Kitchen Manager/Head Chef

Front of House Manager

Operations Manager

Assistant Manager/Sommelier

Event Manager

Juice Bar Manager

Floor Manager

Sr. Analyst, Lease Administration

Talent Acquisition Lead, Hiring & Performance

Office Manager

Strategic Projects Lead, Canada

Brow Bar Manager

Assistant Manager

Bartender (Full Time)

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