Restaurant Chef

Restaurant Chef Location: Mono, Ontario Package: $80,000–$85,000 salary + PTO + relocation support + subsidized staff accommodation I’m hiring on behalf of a well-established resort, winery, and hospitality destination for a Restaurant Chef to lead its à la carte culinary offering. This is an exciting opportunity for a chef with strong hotel or resort experience, a passion for Italian and Mediterranean cuisine, and the leadership skills to take ownership of a busy restaurant kitchen within a broader multi-outlet operation. The Opportunity The Restaurant Chef will be responsible for leading the à la carte kitchen operation, including a signature restaurant concept, while reporting directly to the Executive Chef. This person will play a key role in maintaining culinary standards, leading service, and developing the kitchen team. About the Operation Multi-outlet hospitality environment 3 outlets plus banquets and winery Responsibility for à la carte dining Culinary team of approximately 10 people Part of a food and beverage operation targeting $4–5M in revenue Reports directly to the Executive Chef Key Responsibilities Lead the day-to-day restaurant kitchen operation Oversee food quality, presentation, consistency, and service standards Manage, mentor, and develop the kitchen brigade Ensure smooth execution of à la carte service Work closely with senior culinary leadership on standards and performance Help deliver a cuisine style rooted in Italian influence with Mediterranean alignment Foster a positive, inclusive, and high-performing team culture Ideal Background This role is best suited to a chef coming from: Hotels Resorts Quality-driven hospitality venues with strong service standards Candidates with experience in Italian or Mediterranean cuisine will be particularly well aligned. What We’re Looking For Strong experience leading a restaurant kitchen Excellent à la carte background Hotel or resort experience preferred Ability to lead a team in a busy operational setting Strong culinary foundations with Italian / Mediterranean exposure A collaborative and inclusive leadership style

Lead the day-to-day operations of the à la carte kitchen, ensuring high standards of food quality and presentation. Manage and develop a culinary team of approximately 10 people while reporting to the Executive Chef.

Candidates should have strong experience leading restaurant kitchens within hotels or resorts, specifically with an à la carte background. Proficiency in Italian and Mediterranean cuisine and a collaborative leadership style are highly preferred.

• Paid Time Off • Relocation Support • Subsidized Staff Accommodation

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• À La Carte Service
• Italian Cuisine
• Mediterranean Cuisine
• Team Leadership
• Culinary Standards
• Menu Execution
• Staff Mentorship
• Hospitality Management
• Food Quality Control

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum experience

5+ years

Apply by

Sep 18, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available