Location: Waterloo, Toronto

Position Type: Full-Time, Executive Chef

Program: Intensive, serving up to 1200 people daily

Menu Engineering: 6-week rotating menu with new items daily

About Us: We are a fast-paced, innovative boutique kitchen that focuses on delivering high-quality, diverse, and creative culinary experiences. We serve a wide range of tastes through a dynamic, evolving menu with a strong focus on freshness, local ingredients, and innovation. Our kitchen is designed to push boundaries while delivering consistent and elevated dining experiences. We are looking for an Executive Chef who will spearhead our culinary operations and lead our kitchen teams across multiple locations.

Key Responsibilities:

Menu Engineering & Development:

• Lead the creation of a unique and exciting 6-week rotating menu, with new items introduced daily.
• Ensure the menu is diverse, accommodating various dietary preferences, and leveraging seasonal ingredients.
• Innovate and introduce fresh concepts, keeping the culinary offerings exciting and on trend while maintaining operational efficiency.

Leadership & Kitchen Management:

• Directly manage kitchen teams across multiple locations (Waterloo, Toronto, and future Montreal expansion).
• Provide hands-on leadership and guidance, ensuring all kitchen staff maintains high standards of food preparation and presentation.
• Create a strong, cohesive kitchen culture that emphasizes creativity, precision, and teamwork.

Multi-Unit Operations:

• Oversee daily kitchen operations at all locations, ensuring consistency in food quality, presentation, and service.
• Coordinate across multiple units, ensuring smooth communication and high performance across the entire culinary operation.
• Develop and execute operational strategies that align with the brand's goals and enhance the overall guest experience.

Quality Control & Consistency:

• Maintain high standards of food quality, portion control, and presentation across all locations.
• Regularly evaluate food quality through tastings and quality checks to ensure consistency in every dish served.
• Monitor adherence to safety, cleanliness, and hygiene standards, ensuring all food handling practices comply with relevant regulations.

Cost Control & Budgeting:

• Manage food costs, labor, and inventory for each location, ensuring the efficient use of resources.
• Develop strategies to minimize waste while ensuring the quality and variety of offerings remain uncompromised.
• Work closely with the operations team to ensure financial targets are met and maintain profitability.

Supplier & Vendor Relations:

• Cultivate and maintain strong relationships with suppliers to secure high-quality, fresh ingredients.
• Negotiate contracts and manage supplier deliveries to maintain consistent supply chains and reduce costs.

Collaboration & Innovation:

• Collaborate with front-of-house teams to create seamless experiences for guests, ensuring the kitchen and dining room work in harmony.
• Continuously evaluate trends in the food industry to stay ahead of culinary trends and incorporate new concepts into the menu.
• Use guest feedback, sales data, and seasonal availability to drive menu improvements and adaptations.

Qualifications:

Experience:

• 7+ years of experience in high-end kitchens, with at least 3 years in a multi-unit leadership role.
• Proven experience in designing, managing, and executing complex, rotating menus.
• Previous experience managing kitchen operations at multiple locations and overseeing large-volume food production.

Skills & Attributes:

• Strong leadership, team-building, and communication skills, with the ability to inspire and lead a diverse team.
• Exceptional organizational skills and the ability to manage multiple priorities in a fast-paced environment.
• A passion for culinary creativity, with a keen interest in food trends and innovation.
• Strong business acumen and experience with budgeting, cost management, and inventory control.
• Ability to adapt and thrive in a dynamic, high-volume kitchen environment.

Certifications:

• Culinary Arts degree or equivalent professional culinary training.
• Food safety certification (e.g., HACCP, ServSafe).

Benefits & Compensation:

• Compensation: Competitive salary with performance-based bonuses.
• Benefits: Comprehensive health benefits package, including dental, vision, and wellness programs.