Executive Chef - Upscale Casual

This cultural, entertainment and hospitality landmark in Toronto is seeking an Executive Chef for its high-volume F+B program.
In the heart of the city, they've come to be known as an energetic hub for art, culture and community and for providing one of Canada's most unique and sought-after hotel and culinary experiences.
Their menus made entirely from scratch, showcase their value for local ingredients and respect for quality in every dish.
We are conducting a national search for an experienced, passionate and innovative Chef to lead their dynamic kitchen team.
A combination of skills and experience that include operational excellence in a high-volume business, as well as a proven desire to strive for continuous culinary innovation are required.
You will be building on popular comfort classics with a twist, with an emphasis on seasonal flavours in a contemporary and elevated context.
You will play an integral role in driving innovation in the offerings, including the creation of specials, seasonal menus for all day parts, special events and catering menus, ensuring that they remain fresh and exciting.
You will also work with local and international industry partners to create and execute fun and creative partnerships and popups.
The culinary development will be reflective of the brand and its future vision, with a keen eye on revenue growth and responsible cost containment.

The ideal candidate will bring management experience from a similar environment, as well as a strong culinary background, alongside staff management, operations, safety, and compliance skills.
The individual will be focused on quality and consistent execution of the food program and will participate in menu development in conjunction with the Assistant General Manager and kitchen leadership team.
Salary range is $130-150K.

Description

Business and Financial Leadership

• Acting as a collaborative member of the management team, working closely with Special Events, Marketing, F and B, and FOH, to create exceptional offerings for guests and increase the profile as a dining destination.
• Develop, achieve, and maintain appropriate and budgeted staffing levels and labour costs through effective hiring, training, and scheduling throughout seasonal fluctuations.
• Disseminate financial information and keep the BOH staff informed on budgets and targets that affect the total bottom line as well as incentivized bonuses.
• Develop annual budgets, inclusive of business planning, for food revenue/costs and kitchen labour.

Food Strategy

• Balance strong revenue growth and culinary innovation by planning and developing the food identity and place within the market.
• Manage all menus, (incl.
  4 seasonal flips, all Special Event menus and feature/specialty menus) within the framework of the brand connecting the menu with both local suppliers.
• Special Event (wedding and corporate group) menus to be designed correspondent to these menus.
• Achieve and maintain budgeted food cost allowances through responsible sourcing, menu creation and procurement.

Leadership and Culinary Team Development

• Create and manage goals and responsibilities for BOH managers.
• Oversee food operations in standalone Dining Room; busy, full-service Lounge; all-day Café; celebrated year-round patio, and In-Room Dining program.
  Outdoor seating in season of 200+; seated capacity of 325+, late-night food offerings.
• Act as a keen talent scout for the kitchen, working with HR to recruit, train and mentor new kitchen staff and students.
• Understand and adhere to all kitchen operational policies and procedures, standards and training programs.
• The Executive Chef will take a lead position in the community outreach initiatives, by participating in approved culinary events, competitions, and charity initiatives.
• Monitoring and managing service, quality, health + safety, equipment upkeep and cleanliness

Requirements

• 5+ years of progressive kitchen leadership experience (Head Chef or CDC) in a high-volume, fine or casual dining environment.
  Hotel/Culinary experience is considered an asset.
• Demonstrated awareness of, and interest in, current culinary trends in the marketplace.
• Demonstrated patience, tact, and diplomacy while leading a diverse team of industry professionals and a deep understanding of what builds a sustaining Kitchen Culture.
• Ability to multi-task, remain cool, and keep up in a fast-paced environment (available evenings/weekends/holidays).
• Excellent interpersonal, organizational and communication skills, both verbal & written.
• Red Seal Certification or equivalent is considered a strong asset

Corporate Culture

They pride themselves in providing strong leadership and development opportunities for passionate hospitality professionals who are looking to build rewarding, long-term careers.
They offer a competitive compensation, bonus, and benefits package.
They are an equal opportunity employer, committed to fostering a positive, supportive, and creative environment that promotes equity, inclusiveness and diversity.

They welcome job applications from candidates of all backgrounds including, but not limited to, BIPOC (Black, Indigenous, People of Colour); refugees, newcomers, and immigrant persons; two-spirit, LGBTQ+ and gender non-binary persons, and persons with disabilities.

Contact Katelyn Querin at *** or submit your resume in confidence below.