Executive Chef/Kitchen manager

Company Description Arthurs Nosh Bar is a neighborhood restaurant in Montreal known for serving Jewish classics with a modern twist and a strong sense of family pride. Located at 4621 Notre-Dame West Street, the establishment offers a welcoming, community-focused atmosphere. The menu highlights comfort food and traditional dishes reimagined with contemporary flavors and techniques. Team members join a close-knit environment that values hospitality, quality ingredients, and memorable guest experiences. Role Description The Executive Chef/Kitchen Manager is a full-time, on-site role based in Montreal, QC, responsible for overseeing all kitchen operations and culinary production. Day-to-day tasks include menu execution, supervising food preparation and cooking, ensuring consistent food quality, and managing inventory, ordering, and cost control. The role involves leading, training, and scheduling kitchen staff, maintaining a clean and safe work environment, and enforcing food safety and sanitation standards. The Executive Chef/Kitchen Manager collaborates with ownership and front-of-house leadership on menu development, specials, and service flow to deliver a cohesive guest experience. This position also requires monitoring kitchen performance, resolving operational issues, and continuously improving processes to support efficiency and high-quality service. Qualifications Strong skills in Food Preparation and Cooking, with the ability to execute and oversee consistent, high-quality dishes. Experience in Food & Beverage operations, including coordination with front-of-house teams and understanding of service standards. Demonstrated focus on Food Quality, presentation, and adherence to health, safety, and sanitation regulations. Proven Culinary Management abilities, including staff supervision, scheduling, inventory management, and cost control. Previous experience as an Executive Chef, Head Chef, or Kitchen Manager in a busy restaurant environment. Leadership and team-building skills, with the ability to train, mentor, and motivate diverse kitchen staff. Strong organizational and time-management skills, with attention to detail and reliability under pressure. Knowledge of Jewish or comfort cuisine, or interest in learning and honoring these culinary traditions, is an asset. Flexibility to work mornings, evenings, weekends, and holidays as required by restaurant operations. Relevant culinary education or equivalent professional experience in the kitchen.

Oversee all kitchen operations, culinary production, and menu execution while managing inventory and cost control. Lead, train, and schedule kitchen staff to ensure consistent food quality and adherence to safety standards.

Requires previous experience as an Executive Chef or Kitchen Manager in a busy restaurant environment with strong leadership skills. A culinary education or equivalent professional experience is required, with a preference for knowledge of Jewish or comfort cuisine.

• Time managementPreferred
• LeadershipPreferred
• Food safetyPreferred
• CookingPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Cooking
• Food & Beverage Operations
• Food Quality Control
• Culinary Management
• Staff Supervision
• Scheduling
• Inventory Management
• Cost Control
• Leadership
• Team Building
• Time Management
• Jewish Cuisine
• Comfort Food
• Food Safety
• Sanitation Standards

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

5+ years

Apply by

Sep 9, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available