Executive Chef, Food Services, Full-time permanent Location: On-site, Toronto Ontario, TTC accessible Salary: $70,000-$80,000 annual Reports to: Senior Leadership Confidential search. The Executive Chef is a key leader within the Food Services department and is responsible for the overall culinary direction and management of multiple service areas. This role ensures that food service operations meet high standards for quality, safety, consistency, and customer service, while fostering a culture of innovation, collaboration, and inclusivity.

Reporting to senior leadership and working in partnership with other departments, the Executive Chef leads kitchen operations, including menu development, staff supervision, budget oversight, inventory management, and event execution. The successful candidate will bring strong leadership, creativity, sound operational judgment, and a commitment to delivering a high-quality dining experience. Essential Functions Culinary Operations & Menu Development Oversee and guide daily kitchen operations across multiple food service areas. Maintain food quality, consistency, and adherence to recipes and specifications. Lead the creation and costing of menus for all outlets, including seasonal, themed, and dietary-inclusive options. Develop and implement kitchen SOPs, portion controls, and costing systems to ensure efficiency. Collaborate with leadership and cross-functional partners to improve systems and promote innovation in kitchen practices.

Team Leadership & Human Resources Hire, train, schedule, and mentor all kitchen staff including sous chef, cooks, and dishwashers. Conduct regular performance reviews and implement staff development plans. Promote a positive and inclusive kitchen culture with a focus on teamwork and high performance. Monitor and manage labour within budgeted targets and take disciplinary action when required. Review and approve employee timecards to ensure accuracy and timely processing for payroll.

Financial & Inventory Management Support the General Manager in creating and managing department budgets. Monitor and control food and labour costs; minimize waste and resolve variances. Perform monthly inventory counts, order supplies, and oversee receiving and storage processes. Process invoices and monitor cost of goods sold.

Catering & Events Execution Lead culinary planning and delivery for events and special functions. Collaborate with event and service partners to ensure smooth execution and client satisfaction. Ensure staffing and production are aligned with event scope, budget, and guest expectations. Health, Safety & Compliance Ensure all operations meet municipal, provincial, and institutional health and safety regulations. Maintain a clean and hazard-free kitchen environment. Lead regular food safety audits, inspections, and staff training sessions.

Administration & Collaboration Participate in internal committees and collaborate with peers across departments. Assist in preparing reports, maintaining records, and updating administrative systems as needed. Represent kitchen operations at management team meetings and contribute to strategic planning.

Working Conditions and Physical Environment Full-time role with flexibility to work evenings, weekends, and during special events. Fast-paced, high-demand environment across multiple kitchen and service locations. Regularly required to stand for extended periods, with frequent walking, bending, and lifting of items up to 50 lbs. Occasionally works in hot, noisy, or distracting environments typical of commercial kitchens. Must manage multiple priorities while maintaining attention to detail and food safety standards. Moderate mental effort required to balance administrative responsibilities with operational demands. May involve repetitive tasks such as ordering, inventory, and documentation. Must handle confidential employee or operational information with discretion. Occasional travel between service locations for meetings, events, or operational coordination. Job Specifications Minimum 5–7 years in a leadership culinary role (Executive Chef or Senior Sous Chef), preferably in a multi-outlet or institutional setting. Culinary Red Seal Certification or equivalent (preferred). In-depth experience in restaurant, café, bar-style, and catering environments. Proven leadership and staff management skills. Strong financial literacy and experience with food costing and budgeting. Proficiency with POS (currently Silverware) and inventory platform. Strong written and verbal communication skills. Valid Food Handler Certification. First Aid/CPR Certification (an asset). Experience working in a catering, multi-outlet, or institutional food service environment. Demonstrated commitment to equity, diversity, and inclusion. Passion for service excellence, community engagement, and inclusive hospitality.

We encourage applications from all qualified individuals, including those with disabilities and accommodation needs. Please notify the organization if you have any accessibility requirements. Information gathered will only be used for the purpose of determining employment suitability and will remain confidential.