Chef de Cuisine Restaurant

About Us

Wentworth Hospitality Group is a leading hospitality group in Canada. We pride ourselves on our attention to detail, continuously innovating and improving, we strive to set new standards in the hospitality industry. At Wentworth, we are more than just a place to stay or dine; we are a destination where lasting memories are created, and guests feel genuinely appreciated and tworth Restaurants Inc.,

a division of the Wentworth Hospitality Group, features four standout restaurants which are:
Homer St. Cafe & Bar, Tableau Bar Bistro, Maxine’s Cafe & Bar, Folietta Ristorante & Bar, and with another restaurant opening soon!

Our commitment to exceptional service shapes everything we do, as we aim to make every guest’s experience memorable. By joining our team, you’ll become part of a supportive culture that encourages creativity, teamwork, and ongoing development. If you’re passionate about hospitality, dedicated to delivering outstanding service, and enjoy being part of a welcoming workplace that strives for excellence, we want you on our team!

We look forward to you starting your career with Wentworth!

Position Summary

We’re looking for a Chef de Cuisine for our new restaurant location opening soon! The Chef de Cuisine plays a key leadership role in the kitchen, overseeing culinary operations and ensuring exceptional food quality. This position drives menu innovation, maintains profitability, and fosters a creative and collaborative environment. Strong back-of-house management experience is essential to uphold our standards and deliver an outstanding dining experience.

This position reports to one of our Executive Chefs, with directions and instructions from Senior Management and the Owners at times.

Position Responsibilities

• Back of House
• Exhibiting culinary talents through food preparation, leadership, and menu design
• Ensuring food safe compliance and a safe working environment for staff
• Creating and maintaining a budget for back of house operations
• Conducting and providing feedback on daily checks and food reviews
• Ensuring proper recipe execution and waste management

• People
• Recruiting, hiring, and onboarding new staff
• Evaluating policies and procedures
• Reviewing compensation packages
• Promoting a positive team culture
• Leading from a place of integrity, authenticity, taking responsibility, and being committed to something bigger than yourself

• Place
• Creating a professional atmosphere that sustains top employee and guest safety standards
• Maintaining a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations
• Being responsible for relationships with suppliers and contracted suppliers

• Profit
• Ensuring cost of goods scheduling and operations spending is accurate and complete
• Influencing and finding compelling ways for our businesses to save money and improve systems
• Teaching, influencing, and following up on profit systems

Experience & Qualifications

• Education: Red Seal and Safe Food Handling certifications
• Experience: Minimum 3 years’ experience in a comparable, high-volume restaurant with proven management and coaching skills
• Being able to work varied hours
• Having strong communication skills
• Having strong leadership skills, ability to motivate teams to produce consistently great food
• Being able to work in a fast-paced environment
• Containing knowledge about managing inventory and cost control
• Driving towards personal development
• Having excellent interpersonal skills with guests and employees
• Computer
  
  Skills:
  
  Having good knowledge of Word, Excel, Outlook, and POS system

Physical Requirements

The Chef de Cuisine role requires the ability to work on your feet for extended periods, including walking, standing, and…