EXECUTIVE CHEF
Butler’s | Toronto, Ontario
About Butler’s
Butler’s is a new elevated sports bar concept built around great food, high-energy hospitality, major sporting events, and a lively social atmosphere.
Our goal is to create a sports bar where the food is just as important as the game — combining recognizable sports-bar favourites with high-quality ingredients, strong execution, generous portions, and a menu guests want to come back for even when there isn't a game on.
We are looking for an experienced Executive Chef to lead the culinary program from opening and help establish Butler’s as one of Toronto’s premier sports bar destinations.
The Role
The Executive Chef will take ownership of all culinary operations at Butler’s. This is a hands-on leadership position responsible for building the kitchen team, executing the menu, establishing systems and standards, controlling food and labour costs, and ensuring consistency during both regular service and extremely high-volume game days.
The ideal candidate understands that a successful sports bar kitchen needs to deliver quality, speed, consistency and profitability simultaneously.
Key Responsibilities
Culinary Leadership & Menu Development
Lead the culinary direction and execution of the Butler’s menu.
Develop and refine recipes, plating standards, specifications and portion sizes.
Create food that is approachable, craveable and designed for repeat business.
Balance quality with the speed and practicality required for high-volume service.
Develop specials and features around major sporting events, holidays and promotions.
Maintain consistency across every dish leaving the kitchen.
Kitchen Operations
Oversee all BOH operations including prep, service, closing procedures and sanitation.
Build efficient kitchen systems capable of handling major volume spikes.
Establish pars, prep lists, station responsibilities and production schedules.
Maintain strong communication between the kitchen, management and FOH.
Ensure ticket times remain controlled during peak periods.
Be present and actively leading the kitchen during major launches, events and high-volume services.
Team Building & Leadership
Recruit, train and develop the opening BOH team.
Lead Sous Chefs, supervisors, line cooks, prep cooks and dish staff.
Establish a professional kitchen culture based on accountability, urgency, respect and teamwork.
Develop training materials and station standards.
Conduct regular performance reviews and provide coaching where required.
Build a strong leadership structure so standards are maintained whether or not the Executive Chef is physically on the line.
Financial Management
Maintain food cost targets established by ownership.
Manage BOH labour efficiently based on projected and actual sales.
Monitor waste, over-portioning, spoilage and complimentary food.
Manage purchasing, receiving and inventory.
Negotiate and maintain productive relationships with suppliers.
Conduct regular inventory counts and review food-cost variances.
Work with management and ownership on menu engineering and pricing.
Food Safety & Standards
Ensure the kitchen meets or exceeds all applicable food-safety and sanitation requirements.
Maintain proper labeling, storage, rotation and FIFO procedures.
Maintain strong allergen-awareness and allergy-handling procedures.
Ensure equipment, refrigeration and kitchen facilities are properly maintained.
Maintain a clean, organized and inspection-ready kitchen at all times.
Opening Responsibilities
As part of Butler’s opening leadership team, the Executive Chef will assist with:
Final menu development and testing
Recipe costing
Kitchen equipment and smallwares
Vendor setup
Ordering and inventory pars
BOH hiring
Training programs
Station setup
Prep systems
Opening inventory
Food-safety…
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