Canoe - Chef de Cuisine Job Toronto area,Ontario Canada,Restaurant/Food Service

/Job Description/g

The Chef de Cuisine is responsible for leading, motivating, and inspiring the culinary team while upholding the highest standards of culinary excellence. This role oversees all aspects of food preparation and execution, ensuring consistency, quality, and operational efficiency.

The Chef de Cuisine is accountable for driving maximum productivity and cost-effectiveness through effective food and labour management. Bringing professionalism and genuine ownership to the menu each day, they play a key role in distinguishing the restaurant’s culinary offering. In close collaboration with the Front of House team, they contribute to delivering a seamless, memorable, and truly exceptional guest experience.

THE DAY TO DAY:

Communicates the vision to all team members and leads by example.

Reinforces O&B’s values daily, inspiring the team with a compelling vision for the future.

Actively oversees kitchen operations, ensuring excellence in execution, organization, and cleanliness.

Manages the venue’s day-to-day financial performance, including budgeting, forecasting, and food and labour cost controls.

Develops and curates menu offerings that drive overall guest satisfaction and reflect the venue’s culinary standards.

Builds and maintains strong working relationships with culinary team members and Front of House leadership to ensure seamless collaboration.

Adheres to proper ordering, inventory, and receiving procedures to maintain operational efficiency.

Demonstrates leadership in fostering a culture centered on the experience, enjoyment, and craftsmanship of food and cooking.

Partners with the management team to continuously evolve and enhance the event space and its culinary offerings.

Leads recruitment and selection processes, and supports ongoing training, development, performance management, and coaching initiatives.

Upholds the highest standards of personal integrity and business ethics, consistently promoting and representing the business unit positively.

Ensures all health and safety standards and procedures are strictly followed by the team.

Applies strong conflict resolution and problem-solving skills to support a positive and productive work environment.

Other duties as assigned or required

Qualifications

Proven culinary leadership experience in a comparable catering or similar environment

Post-secondary education in Culinary Arts Management or a related field

Red Seal and food handler certification considered an asset

Strong business and financial acumen

Proficiency in Microsoft Word, Excel, and Outlook

Self-motivated, flexible, and able to multitask effectively in a fast-paced environment

Excellent verbal and written communication skills

Demonstrated human resources management experience, including recruitment, selection, training, and performance management

Strong leadership and team development capabilities

Exceptional organizational and time management skills

Available evenings, weekends and holidays as needed

Legally eligible to work in Canada