Pickering, On Head chef Jobs – 6 Openings This Week

Executive Chef
Ma-Ro Catering —Toronto, ON
- $36–$38 an hour
- Full-time
- Hospitality
- Inventory management
- Sanitation
Quick apply
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
8d
Head Chef
Draco —Markham, ON
- $16–$23 an hour
- Full-time
- Hospitality
- Inventory management
- Sanitation
Quick apply
1d
Executive Chef
Costa Sorrento —Markham, ON
- $80,000–$95,000 a year
- Immediate opening
- Sanitation
- Restaurant management
- English
Quick apply
Executive Chef – Mexican Restaurant
Mexican Amigos —Richmond Hill, ON
- $50,000–$80,000 a year
- Weekends as needed
- Spanish
- Sanitation
- Restaurant management
- Store discount
- Flexible schedule
Quick apply

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Executive Chef
Ma-Ro Catering —Toronto, ON
Lead menu engineering, recipe development, tasting sessions, and signature dish creation aligned with current culinary trends and client demands.
$36–$38 an hour
Quick apply
Head Chef/Manager
Vedanta Living Bowmanville —Bowmanville, ON
Preferred Red Seal or current equivalent qualifications as a Cook from a recognized cooking program. The Head Chef is responsible for all aspects of the food…
$55,000 a year
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5d

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head chef jobs near pickering, on

Executive Chef

Ma-Ro Catering -
Toronto, ON

Quick apply

Job details

Permanent | Full-time
$36–$38 an hour

Qualifications

Hospitality
Inventory management
Fine dining experience
Sanitation
Shift management
English
High school diploma or GED
HACCP
Team management
Plating
Quality Control
Event evaluation
Purchasing
Food industry
Client consultation
Chef experience
Food safety
Leadership
Communication skills
Professional kitchen experience
Food service management

Full job description

!!! Now Hiring!!!

Executive Chef

We are looking for experienced Executive Chef for Ma-Ro Catering located at 31 Railside Rd, #3, North York, ON M3A 1B2, Canada. As well as various locations in the region.

No. of position: 2

JOB DUTIES:

● Plan, direct, and oversee all culinary operations for weddings, corporate events, private functions, and large-scale catered services delivered by Maro Catering.

● Develop innovative, seasonal, and event-specific menus that reflect the company’s culinary style and meet diverse client preferences, dietary needs, and cultural requirements.

● Ensure all food prepared meets premium quality standards, flavour profiles, presentation expectations, and consistency across all catered events.

● Lead menu engineering, recipe development, tasting sessions, and signature dish creation aligned with current culinary trends and client demands.

● Estimate food quantities, control food and labour costs, and manage purchasing strategies to optimize profitability without compromising quality.

● Supervise and direct activities of kitchen and event culinary staff across kitchen and off-site catering locations.

● Coordinate food preparation and service schedules to support multiple simultaneous events, ensuring strict adherence to timelines and event production plans.

● Conduct consultations with clients, event planners, and banquet managers to design custom menus for weddings, VIP functions, and specialty events.

● Maintain strict compliance with food safety regulations, sanitation standards, and Hazard Analysis Critical Control Point (HACCP) protocols.

● Oversee inventory control, requisitioning of food supplies, equipment procurement, and coordination of maintenance or repair of kitchen appliances.

● Train culinary staff in preparation techniques, modern cooking methods, plating standards, and efficient workflow for high-volume catering environments.

● Prepare and cook signature dishes or specialty items for premium events, tasting menus, VIP guests, or high-profile functions as required.

● Implement systems for portion control, quality checks, food waste reduction, and cost efficiency for both in-house and off-site production kitchens.

● Conduct post-event evaluations to analyze efficiencies, client satisfaction, and areas for improvement in culinary execution.

Prerequisites:

Education: Secondary (high) school graduation certificate or equivalent experience

Experience & Skills: 5 years or above experience in Food Industry

Language: English

Hourly Rate: $36 to $38 per Hour for 30 to 40 Hours per week

Starting Date: As soon as possible

Terms of Employment: Fulltime and permanent

Benefits: 4 % Vacation Pay,

Please send your resume at above location or Email at [email protected]

<Responsibilities>

Lead and supervise the entire culinary team, fostering a collaborative and motivated work environment
Develop innovative menus that reflect current food trends while maintaining high-quality standards
Oversee food production, ensuring dishes are prepared with precision, consistency, and flair
Manage inventory control and food management processes to minimize waste and optimize costs
Ensure strict adherence to food safety regulations and proper handling procedures across all kitchen operations
Coordinate catering events, banquets, and fine dining services with meticulous attention to detail
Oversee kitchen staffing, shift management, and training programs to maintain operational efficiency
Monitor food service quality, address customer feedback promptly, and implement improvements as needed

<Qualifications>

Proven experience in fine dining establishments with strong background in food preparation and restaurant management
Extensive banquet experience coupled with supervising teams in fast-paced environments
Demonstrated expertise in dietary department operations and catering services
Strong leadership skills with the ability to manage large teams effectively and foster professional growth
Comprehensive knowledge of inventory management, food safety standards, and kitchen equipment maintenance
Skilled in menu planning, food production techniques, and culinary innovation
Excellent communication skills with a passion for hospitality and serving guests at the highest level
Previous experience in restaurant or hospitality management roles is highly desirable

Join us as our Executive Chef and lead our culinary vision with energy, creativity, and professionalism. Bring your culinary expertise to life while inspiring your team to deliver unforgettable dining experiences that delight every guest!

Job Types: Full-time, Permanent

Pay: $36.00-$38.00 per hour

Expected hours: 30 – 40 per week

Education:

Secondary School (required)

Experience:

Food industry: 5 years (required)

Language:

English (required)

Work Location: In person

Quick apply

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