247 Gestion Cuisine jobs in Canada

Job Description

Salary: $65K - $70K

About Us

Wentworth Hospitality Group (Amacons hospitality division) is looking for eager and engaged individuals who are passionate about next level guest experience! Our Hospitality division includes three restaurants and a boutique hotel.

Position Summary

The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. Responsibilities include overseeing food execution, leading menu design and kitchen creativity, maintaining the restaurants revenue, profitability, and managing the costs.

Management skills and experience in the back of house are required to ensure the highest quality of dining experience. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. This position will report to the Chef de Cuisine and works closely with the General Manager.

Position Responsibilities

• Back of House
  • Exhibit culinary talents through food preparation, leadership, and menu design
  • Ensure food safe compliance and a safe working environment for staff
  • Create and maintain a budget for back of house operations
  • Conduct and provide feedback on daily checks and food reviews
  • Ensure proper recipe execution and waste management
• People
  • Recruit, hire, and onboard new staff
  • Evaluate policies and procedures
  • Review compensation packages
  • Promote a positive team culture
  • Lead from a place of:
    • Integrity, authenticity, taking responsibility, and being committed to something bigger than yourself

• Place
  • Create a professional atmosphere that sustains top employee and guest safety standards
  • Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures, complying with health and legal regulations
  • Responsible for relationships with suppliers & contracted suppliers
• Profit
  • Ensure cost of goods scheduling and operations spending is accurate and complete
  • Influence and find compelling ways for our businesses to save money and improve systems
  • Teach, influence, and follow up on profit systems.

Skills & 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
• Ability to work varied hours
• Strong communication skills
• Strong leadership skills, ability to motivate teams to produce consistently great food
• Ability to work in a fast-paced environment
• Knowledge about managing inventory and cost control
• Driven toward personal development
• Excellent interpersonal skills with guests and employees
• Computer Skills: Good knowledge of Word, Excel, Outlook, and POS system

Please apply directly via the link provided:

Un environnement en pleine évolution.
Une opportunité de contribuer activement au changement.

Situés au cœur de Laval, les établissements du Groupe Hôtelier Grand Château, le Hilton Montréal/Laval et le Sheraton Laval et centre de congrès (un des plus vastes centres de congrès au Québec) offrent une hospitalité d’exception dans un cadre stratégique. Chaque année, nous accueillons une grande diversité d’événements d’envergure : congrès, galas, mariages, salons; ainsi que des réunions d’affaires plus intimistes, dans des environnements uniques, adaptés à chaque occasion.

Vous voulez prendre part à l’hôtellerie de demain . nous avons la carrière pour vous ! Le GHGC est à la recherche d'une chef(fe) de cuisine ayant une forte capacité à établir et à entretenir des relations interpersonnelles et une bonne capacité à la gestion des priorités et à la prise de décision . Si vous êtes à la recherche d’un emploi motivant et stimulant, que vous avez une passion pour la nourriture et que la minutie du détails et de l'excellence culinaire n'ont désormais plus de secrets pour vous . alors ce poste vous correspond !

Pourquoi joindre notre équipe ?

Un salaire compétitif et des avantages sociaux complets (assurances collectives, régime de retraite simplifié)

Trois semaines de vacances annuelles

Repas offert à chaque quart de travail ainsi qu’un rabais exclusif dans tous nos points de restauration

Uniformes fournis, avec service de nettoyage à sec inclus

Allocation pour un abonnement à une activité physique + accès gratuit à notre centre de remise en forme

Tarifs préférentiels dans l’ensemble de la bannière Marriott, pour vous et vos proches

Activités sociales et caritatives qui renforcent l’esprit d’équipe

Et bien plus encore, car ici, votre bien-être et votre développement sont au cœur de nos priorités

Qui sommes-nous ?

Nous : Regroupant deux établissements hôteliers et un Club de Golf semi-privé, le Groupe Hôtelier Grand Château a acquis un savoir-faire d’excellence et une expertise établie dans le service à la clientèle et dans l’industrie hôtelière depuis plus de 40 ans.

Notre mission : Créateur d’expériences et de connections émotionnelles, nous œuvrons chaque jour dans les détails afin de satisfaire les plus hautes exigences. Nous axons également nos priorités vers la qualité inégalée de notre nourriture et boisson ainsi que de nos infrastructures.

Nos Valeurs : Nos principes fondamentaux sont inspirés par les valeurs essentielles qui nous motivent :

G – Grandir ensemble

H – L’hospitalité est notre priorité

G – Gage d’excellence

C – Créateur d’expériences

Votre rôle au quotidien

Vous serez un pilier essentiel de l’équipe. Votre rôle fera une réelle différence au quotidien.

Supervision des activités de la brigade de cuisine, remplacer le chef exécutif durant ses congés au besoin ;

Implication dans la supervision des points de vente de la restauration, incluant le contrôle de la qualité, satisfaction de la clientèle ;

Participer au budget pour le matériel de restauration ;

Responsable de la réception des marchandises (évaluation de l'état et de la qualité) et de la rotation des stocks ;

Élaboration des menus/fiches techniques ;

Effectuer des tâches administratives ;

Contrôle des coûts ;

S'assurer du respect des standards ;

Horaires de travail, gestion de la convention collective.

Les qualifications requises pour le poste :

Certification MAPAQ et diplôme en cuisine obligatoire ;

Un minimum de cinq (5) ans d'expérience comme cuisinier professionnel dont chef de partie et/ou chef d'équipe de brigade de cuisine ;

Expérience en supervision de personnel, posséder des connaissances dans la communication, formation, relations de travail, "coaching", etc. ;

Connaissances techniques du département des banquets et de la restauration, distribuer les fonctions et assigner le travail, effectuer les commandes de nourriture, vérifier les coûts, cédules, etc. ;

Excellentes connaissances en gestion des opérations, notamment en nourriture, boissons, gestion de personnel, l'inventaire et la propreté ;

Haut niveau d'intégrité, de discipline et de vue d'ensemble ;

Disponibilité au niveau des heures de travail (semaine, fin de semaine, jour et soir) ;

D'excellentes habiletés de communication en français et en anglais tant à l'oral qu'à l'écrit.

Rejoignez notre équipe et contribuez activement à l’évolution du Groupe Hôtelier Grand Château. Envoyez-nous votre CV et participez à notre succès

Nous remercions tous les candidats pour leur intérêt envers le Groupe Hôtelier Grand Château. Toutefois, nous communiquerons uniquement avec les candidats sélectionnés. Le masculin est utilisé afin d’alléger le texte, et ce, sans préjudice pour la forme féminine.

Bromont, montagne d'expériences, c'est PLUS qu'un simple EMPLOI ! C'est vivre au quotidien sa passion pour le plein air et pour l'amour de la nature. C'est de travailler sur un site enchanteur et en retirer tous les avantages, ce qui permet d'allier ses loisirs à son travail tout en promouvant de saines habitudes de vie.

UN EMPLOI TOUT INCLUS. EN PLEIN AIR

Poste permanent à 40 heures semaine

Horaire variable : de jour, soir, semaine, fin de semaine

Entrée en poste dès maintenant. le plaisir n'attend pas !

Accès gratuit à la montagne

Plusieurs avantages sociaux (assurances collectives, REER collectif, télémédecine, programme d'aide aux employés)

De nombreux privilèges à la montagne et chez nos partenaires

Des activités sociales. parce qu'on s'aime

Un environnement de travail stimulant, convivial et respectueux

Et tellement plus. qu'on vous dévoilera lors de notre future jasette en personne !

TON RÔLE

Coordonner la production culinaire, gérer la brigade et les opérations quotidiennes en cuisine, assurer la qualité et l’hygiène, optimiser les ressources et collaborer avec les équipes pour offrir une expérience client optimale.

TU SERAS RESPONSABLE DE. avant tout, t’épanouir professionnellement, mais aussi de :

Planifier, coordonner et organiser l’ensemble des activités de production culinaire

Superviser la préparation, la cuisson et la présentation des plats et veiller à la qualité de l’offre

Assurer le respect des normes d’hygiène, de salubrité et de sécurité alimentaire

Collaborer à l’élaboration et au respect du budget du service

Gérer les stocks alimentaires, assurer la rotation des produits et participer aux inventaires

Établir les plans de travail et veiller à la formation et à la standardisation des pratiques

Superviser, embaucher, encadrer et former son équipe de travail

Participer à l’évaluation, à la mise à jour des menus et à la création de nouvelles recettes

CE QU’ON RECHERCHE. surtout un(e) gestionnaire qui peut descendre un dossier plein de bosses et slalomer entre les imprévus avec le sourire.

DEP en cuisine d’établissement

3 ans d’expérience dans un poste similaire

Certification MAPAQ

Maîtrise de la suite Office

Systèmes transactionnels reliés à l’emploi

Grand sens de l’organisation et de l’autonomie

Fortes aptitudes de communication

Facilité à mobiliser et à développer ses équipes de travail

Un emploi surprenant ! Postule dès maintenant.

*Appellation interne: Coordonnateur(trice) des opérations culinaires

Rejoignez une équipe qui valorise le plaisir et le bien-être au travail!

Situé au pied de la magnifique montagne de Bromont dans les Cantons-de-l’Est, le Domaine Château-Bromont est bien plus qu’un lieu de travail. Reconnus pour notre hospitalité et notre excellence, nous offrons un cadre unique où se côtoient confort, gastronomie, détente et nature.

Nous croyons que le bonheur de nos employés est essentiel à la satisfaction de nos clients. C’est pourquoi nous cultivons une atmosphère amicale, respectueuse et collaborative au sein de nos équipes. En plus d’une échelle salariale compétitive, des formations continues, des opportunités de développement ainsi qu’une gamme complète d’assurances collectives, nous mettons un point d’honneur à vous offrir de beaux avantages pour vos loisirs tels des rabais hébergements, restaurants, spa, golf ou encore ski!
Travailler ici, c’est évoluer dans un environnement stimulant où l’on valorise le bien-être, la reconnaissance, le développement professionnel et personnel!

Un poste qui fait briller votre équipe et vos talents de leader
Nous sommes fiers d’offrir une expérience haut de gamme et personnalisée à chacun de nos clients et travaillons fort au quotidien afin de maintenir un standard d’excellence et de bien-être autant pour nos clients que pour nos employés. Dans l’optique de maintenir cela, nous sommes à la recherche de personnes dévouées, prêtes à motiver et élever leur équipe afin d’atteindre des objectifs définis dans une ambiance chaleureuse et professionnelle.

Votre prochaine aventure commence ici!

Taches :

Gérer et créer des horaires de travail.

Organiser des réunions d’information quotidiennes afin de communiquer les informations nécessaires avant chaque quart de travail.

Contrôler la casse et le gaspillage afin de réduire les couts opérationnels.

S'assure que tous les membres du personnel du département suivent une formation continue.

Responsable de la mise en place des procédures et de la formation afin d’assurer un service rapide, efficace et courtois.

Veiller à la propreté de la cuisine, des réfrigérateurs et des congélateurs, rotation des produits en utilisant la méthode FIFO.

Minimum 5 ans d’expérience en tant que chef de cuisine.

Accrédite MAPAQ pour gestionnaire.

Français parlé et écrit.

Anglais parlé pour la communication avec la clientèle à l'occasion(un atout).

Apparence soignée et soucieux de l’image de l’établissement.

Attitude orientée vers le client.

Souci du détail.

Flexibilité d’horaire.

Capacité de prend l’initiative.

Capacité de leadership (personne rassembleuse, habilite à former, de développer et accompagner une brigade, bonne capacité à diriger et motiver).

Expérience dans l’hôtellerie (un atout).

Bonne capacité de communication.

Connaissance de l’informatique (Suite Office), capable de faire des commandes et des fiches techniques.

Expérience en milieux syndiquée (un atout).

Job Description

About Us:
Blue Shock Executive Search, established in 2003, is a renowned executive search firm excelling in recruiting top-tier candidates across restaurant, hospitality, and food service-related sectors. As industry leaders, we specialize in forging connections between exceptional talent and leading employers in Canada and the US. Our dedicated team acts as your career architects, focusing on connecting you with opportunities that align with your skills and aspirations. We are passionate about propelling your career forward, ensuring that the next step you take is not just a job but a fulfilling journey. Partner with us, and let's build your success story together.

Client Summary:
For over 30 years, patrons across 58 locations in Canada and the United States have savored meticulously crafted dishes, distinctive cocktails, and renowned hospitality. The Executive Chef curates an artistically crafted menu, delivering fresh flavors in a captivating ambiance. The dedicated team ensures each dining experience is the highlight of your day.
We are looking for enthusiastic and experienced Chefs to lead our culinary teams towards continued success in this ever-evolving industry. As the Chef, you will have the opportunity to lead the culinary operations in the restaurant, including developing leaders and team members, creating atmosphere, and ensuring profitability.
Our restaurants are industry leaders in team development and offer unique opportunities for personal growth, regardless of where you are at in your career. You will be sure to make meaningful, career-enhancing connections and lifelong friends along the way.
Our menu, continuously developed by our Executive Chef, features globally inspired flavours and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident in our menu, but also in our teams. Both our culinary and front of house staff members are made of people who work to make memorable experiences for our guests, from handcrafted dishes to flawless table service, focused on excellence in every detail.

Key Responsibilities

• As a Chef de Cuisine is about being an inspirational leader in all aspects of culinary operations - instilling positive culture, developing leadership and role modelling hospitality. In this role, some of your responsibilities will also include:
• Take the lead in the hiring process for all culinary team members, including training and scheduling for all positions
• Work with other leaders to drive the daily culinary operations at an outstanding level
• Maximize long-term profitability through excellent leadership and mentorship of your team
• Hold your team to the highest level of food quality execution and support the ongoing development of culinary skills within your team
• Identify high potential in your team and develop those extraordinary individuals into leaders
• Ensure the use of fresh, top-quality ingredients while continually balancing the cost of day-to-day operations

• 3+ years experience leading a culinary team in a dynamic, fast-paced environment.
• Skilled business sense regarding inventory management, food cost, labour and scheduling, variable costs, etc.
• Established leadership skills - people development, ability to motivate everyone around you to always be at their best
• Passion for the highest level of food quality
• Energetic, upbeat, and ambitious
• Strong patience and communication skills
• Demonstrated ability to achieve professional and personal goals

• Gain valuable leadership skills and experience
• Grow your career in our rapidly expanding company
• Cultivate your own development by working with senior leaders
• Attend leadership development seminars and conferences
• Learn about opportunities for taking part in new restaurant opens across Canada and the USA

Job Description

Chef de Cuisine

We are currently recruiting for an experienced Chef de Cuisine to take its F&B operation to a whole new level, where dining becomes an experience! The ideal candidate will take a hands-on approach to managing, mentoring, directing and organizing the kitchen that services the Restaurant & Lounge, Room Service, and Banquets. If you have an appetite for delivering outstanding service and creating "WOW" experiences and are looking for an opportunity to showcase your talent and develop your career, we invite you to apply for this exciting opportunity!

What We Offer

• Work with like-minded team members who are passionate about their work and keep things fun, every day!
• Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)!
• A fast-paced environment in an exciting industry, where you get the chance to meet people from all over the world. It’s a good place to be right now!
• Education Reimbursement for you (and your children!)
• RRSP Matching Program
• Annual Wellness Credit
• Team Member Referral Program
• Leadership Development
• Team Building Events
• Culture of Recognition Program
• Hotel Stay Discounts

Key Responsibilities

Reporting to the F&B Manager, the Chef de Cuisine’s responsibilities include:

• Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost-effective methods;
• Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met;
• Responsible for supervising / managing / overseeing all food operations;
• Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis;
• Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices;
• Successfully manage kitchen teams in multiple food outlet areas;
• Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods;
• Work closely with F&B Manager/Supervisor to develop successful Food & Beverage/Hospitality operations;
• Comply with all regulatory health and safety codes, working towards creating a strong work place health and safety environment;
• Responsible for all Menu Development throughout the year including Restaurant, Banquets and any other special events/requests that are requested;
• Other duties as assigned by the F&B Manager or designate.
• Perform other duties as assigned.

What We are Looking for.

• Minimum 3 years culinary experience in a hotel environment in a similar role;
• Minimum 1 year previous work experience in a similar capacity considered an asset;
• Apprenticeship or college level accreditation, Red Seal or recognized International equivalent;
• Proven track record in menu and service design;
• Strong cost control skills;
• Excellent knowledge of current culinary trends;
• Strong written and verbal communication skills;
• Hands-on approach to training and a leadership style committed to developing and motivating the culinary team to attain a superior level of guest service;
• Experience working in a unionized environment is an asset;
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations;
• Strong communication and organizational skills with the ability to multi-task and work well under pressure;
• Ability to achieve deadlines while focusing on departmental/hotel fiscal results;
• Ability to work cohesively with all team members in all departments;
• Flexibility to work a variety of shifts as required including early mornings, evenings, weekends and Holidays.

About Us

The hotel building was designed by world renowned architect Moshe Safdie, the postmodern limestone building was completed in 2003 to match its surrounding theatre establishments. Pantages Hotel is a boutique hotel with intimate surroundings in the heart of Canada’s Downtown, just steps away from the best shopping, dining and entertainment the city has to offer. Situated in the heart of one of Toronto’s most vibrant neighborhoods, this hotel offers unique rooms with alternative layouts, and different amenities. Floor-to-ceiling windows make a memorable and effortless experience for our travellers. Additionally, Stages Restaurant & Lounge delivers Canadian inspired local flavors and dishes among with a hand-crafted cocktail that’s been expertly shaken.

Silver Hotel Group (SHG) is a family-owned Canadian hotel investment, development, and management company. Our portfolio includes hotels in Canada and the U.S. and ranges from internationally branded full and select-service hotels to independent and boutique hotels. At SHG, our culture is fundamental to our success. Each empowered team member strives to exhibit passion, creativity, and fun every day. Together, we are dedicated to delivering exceptional experiences by living our core values as our road map: Accountability, Teamwork, Leadership, Diversity, Integrity, Giving, Fun, and Recognition. As we continue to grow, our mantra “You Matter” resonates with our 600+ team members in how we do business, which will continue to enhance engagement and retention. Today, we look for new team members who demonstrate both aptitude and the passion to embrace and contribute to our Culture.

Help us build something exceptional!

The Silver Hotel Group believes in outstanding hospitality and takes seriously its obligations under the Human Rights Code and the Accessibility for Ontarians with Disabilities Act, 2005. We are committed to respecting the independence and dignity of all persons by providing a barrier-free environment for all guests, colleagues, and job applicants. Accommodations are available upon request for all applicants with a disability throughout the recruitment process. Please contact Human Resources at . The Silver Hotel Group is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, or any other characteristics protected by law.

Job Description

Chef De Cuisine/Executive Sous-Chef

RESTAURANT YULAN INC.

Oakville, ON

Job Description

Restaurant YuLan seeks a Chef de Cuisine and an Executive Sous-Chef to join our ranks. Collaborate with industry leaders, crafting unforgettable dining experiences. Upholding our philosophy of sourcing the finest ingredients, your role leads the culinary team to excel. Oversee food preparation, optimize productivity, and manage costs and report to the Executive Chef- Director of Culinary. For the ideal candidates, we will offer the position of Executive Sous Chef or Chef De Cuisine, all depending on the leadership and extra skills other than just the requirements.

About Us

Restaurant YuLan is proud to present a modern and exploratory dining experience. Serve modern Asian cuisine for dinner and tranditional chinese-inspired cuisine for lunch, each showcasing the essence of modern Asian cuisine infused with a hint of Chinese flair featuring the freshest local ingredients.

The concept of YuLan is global ingredients and simplicity meeting Asian flavors, which blends Chinese traditional techniques with international ingredients that need no frills.

Building on the contemporary cuisines of China and a host of regions across eastern asian and southeast asian, restaurant YuLan delivered a finely tuned and exquisite depiction of the abundance of Asian elements. A fresh and exciting take on the regional and historical ingredients and preparation techniques, we are proud to take our guests on a culinary journey designed to delight the senses and envelop the mind. We promise YuLan is unlike anything else you've experienced.

What You ’ll Do

• Manage daily kitchen operations to ensure a high-quality and consistent dining experience
• Supervise inventory levels, and oversee ordering to maintain a well-stocked, cost-effective kitchen
• Lead and mentor kitchen staff, supporting training and performance improvement initiatives
• Conduct daily pre-shift briefings to align front-of-house and back-of-house teams for seamless service
• Ensure proper food handling, cleanliness, and sanitation in compliance with health and safety regulations
• Maintain professionalism and composure during high-volume service periods and secure the kitchen post-shift
• Build strong relationships with FOH staff, contributing to a cohesive team environment
• Especially for Chef de Cuisine (CDC): Responsible for fish portioning, aged meat handling, and ensuring all sauces and mise en place are ready for service
• Especially for Executive Sous Chef (ESC): Leads seafood and meat prep, oversees wood grill and BBQ station, and assists with baking tasks as needed

Qualifications

• Diploma or certificate from a recognized culinary institute
• Over 10 years of experience in high-end Chinese cuisine (with at least 5 years as a wok chef)
• Strong management experience in both Chinese and Western kitchens within a five-star hotel setting
• Have a solid understanding of Western kitchen equipment and its functions
• A minimum of 6 years of experience as an Executive Sous Chef or Chef de Cuisine
• Able to lead kitchen operations in a high-end restaurant with more than 100 seats (our restaurant has 90 indoor seats and 60 outdoor seats).
• Strong leadership and mentoring skills, capable of managing food preparation, purchasing, and kitchen operations in the absence of the Executive Chef.
• Prior experience working in a Michelin-starred Chinese restaurant is preferred.
• Candidates with experience participating in and winning international culinary competitions will be given priority.

Compensation & Details

• Salary for Executive Sous Chef / Chef De Cuisine — $70,000-$75,000 per year plus performance-based bonus
• Benefits for salaried full-time employees (after 3-month probationary period): Tips payout bi-weekly; Employee has two staff meals per shift for free; Flexible work hours; Career development opportunities; Dynamic and fun business culture; Fun place with opportunities for advancement.
• Job Type: Fixed-term contract; Full-time
• Schedule: 45hours per week (8-hour shifts with day, evening, night, overtime, and weekend availability as needed)
• Start Date: December 2025
• Work Location: Oakville, Ontario, Canada
• Work Language: English and Mandarin

If you are ready to bring your culinary skills to a vibrant team, please apply with your polished resume and cover letter addressed to Executive Chef- Director of Culinary by email

We are committed to fostering a diverse and inclusive workplace. If you require accommodation during the hiring process, please let us know.

Address

RESTAURANT YULAN INC.

297 Church Street

Oakville, ON

L6J 1N9

Industry

Food, Hospitality

At Restaurant Yulan, we pride ourselves on being more than just a workplace – we are a family. Join our team and become part of an authentic, inspiring, and professional environment where we treat each other with respect and care. Here, you will have the opportunity to learn and master the beautiful, authentic culinary arts of Chinese cuisine, guided by passionate chefs who are committed to excellence. We believe in supporting each team member’s growth, celebrating achievements together, and creating a workplace where everyone feels valued and inspired every day.

At Restaurant Yulan, we pride ourselves on being more than just a workplace – we are a family. Join our team and become part of an authentic, inspiring, and professional environment where we treat each other with respect and care. Here, you will have the opportunity to learn and master the beautiful, authentic culinary arts of Chinese cuisine, guided by passionate chefs who are committed to excellence. We believe in supporting each team member’s growth, celebrating achievements together, and creating a workplace where everyone feels valued and inspired every day.

Job Description

Company Description

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim. for our guests to:

• EAT authentic Italian food at our restaurants, cafés and to-go counters
• SHOP a selection of high-quality Italian, local and homemade products
• LEARN through our classes and our team’s product knowledge

The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience.

Reports to the Executive Chef and manages a team of Sous Chef Managers.

• Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants
• Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Reviews financial information such as sales, costs and labor, to ensure adherence to budgets
• Manages inventory: estimates needs, places orders, receives and checks deliveries
• Informs front of house personnel of menu changes, specials and shortages
• Documents, investigates, escalates and resolves employee or guest incidents
• Performs other duties as required or assigned

• 5+ years of chef experience, including 2+ years of management experience 
• Knowledge of Italian cuisine 
• Excellent communication and leadership skills
• Advanced computer skills
• Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred

Job Requirements

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.

Benefits and Perks

• Medical, Dental, Vision Insurance
• Paid Time Off
• Paid Parental Leave
• RRSP
• Bonus program
• Free family meal daily
• Discounts at Eataly
• Classes on products and Italian cuisine
• Referral bonus program
• and more!

Eataly is committed to creating and maintaining a workplace that is free from harassment and discrimination under the Ontario Human Rights Code. The Company’s policy is not to discriminate against any applicant or employee on the basis of a prohibited ground enumerated by the Ontario Human Rights Code (e.g. race, colour, creed (religion), place of origin, sex (including pregnancy, gender identity), sexual orientation, age, family status, or disability).  Eataly also prohibits harassment of applicants and employees based on any of these prohibited grounds.  Eataly welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. Please advise Human Resources if you require accommodation. Further, it is Eataly’s policy to comply with all applicable provincial and federal laws regarding background and criminal record checks in making hiring decisions.

Job Description

Company Description

Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim. for our guests to:

• EAT authentic Italian food at our restaurants, cafés and to-go counters
• SHOP a selection of high-quality Italian, local and homemade products
• LEARN through our classes and our team’s product knowledge

The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly’s restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience.

Reports to the Executive Chef and manages a team of Sous Chef Managers.

• Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants
• Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations
• Reviews financial information such as sales, costs and labor, to ensure adherence to budgets
• Manages inventory: estimates needs, places orders, receives and checks deliveries
• Informs front of house personnel of menu changes, specials and shortages
• Documents, investigates, escalates and resolves employee or guest incidents
• Performs other duties as required or assigned

• 5+ years of chef experience, including 2+ years of management experience 
• Knowledge of Italian cuisine 
• Excellent communication and leadership skills
• Advanced computer skills
• Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred

Job Requirements

• Availability to work onsite with a flexible schedule including evenings, weekends and holidays
• Ability to lift up to 50 pounds
• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting
• Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc.

Benefits and Perks

• Medical, Dental, Vision Insurance
• Paid Time Off
• Paid Parental Leave
• RRSP
• Bonus program
• Free family meal daily
• Discounts at Eataly
• Classes on products and Italian cuisine
• Referral bonus program
• and more!

Eataly is committed to creating and maintaining a workplace that is free from harassment and discrimination under the Ontario Human Rights Code. The Company’s policy is not to discriminate against any applicant or employee on the basis of a prohibited ground enumerated by the Ontario Human Rights Code (e.g. race, colour, creed (religion), place of origin, sex (including pregnancy, gender identity), sexual orientation, age, family status, or disability).  Eataly also prohibits harassment of applicants and employees based on any of these prohibited grounds.  Eataly welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. Please advise Human Resources if you require accommodation. Further, it is Eataly’s policy to comply with all applicable provincial and federal laws regarding background and criminal record checks in making hiring decisions.