Job Description

We are looking for an experienced Chef to lead our new kitchen team in Toronto. She/He will be responsible for the impeccable execution of our daily buffet breakfast service and the consistent production of high-quality grab-and-go food items. This role requires a passionate and organized culinary professional who can lead a small team, ensuring efficiency, consistency, and adherence to all food safety and quality standards. The ideal candidate will have a strong understanding of breakfast cuisine, efficient production techniques, and a commitment to delivering exceptional guest experiences through delicious and visually appealing food.

Responsibilities:

Culinary Operations:

Oversee and actively participate in the preparation and cooking of all hot and cold food items for the buffet breakfast. Direct and execute the production of a variety of grab-and-go items, such as sandwiches, salads, parfaits, and baked goods, ensuring freshness, quality, and appealing presentation. Ensure all food is prepared to the highest standards of taste, temperature, and presentation, adhering to established recipes and portion control guidelines. Monitor food quality throughout service, making adjustments as needed to maintain consistency and freshness.
Team Leadership & Management:

Lead, mentor, and motivate a small team of cooks, fostering a positive and productive work environment. Delegate tasks effectively, ensuring all stations are properly stocked and prepped for service. Train new team members on recipes, techniques, safety protocols, and company standards. Address any performance issues or conflicts within the team in a professional and timely manner.
Inventory & Cost Control:

Assist in managing inventory levels, ensuring proper rotation and minimizing waste. Participate in daily ordering and receiving of food supplies, verifying quality and quantity. Monitor food costs and actively seek ways to improve efficiency and reduce waste without compromising quality.
Food Safety & Sanitation:

Ensure strict adherence to all local, state, and federal food safety and sanitation regulations (e.g., HACCP principles). Maintain a clean, organized, and safe work environment at all times, including all cooking stations, storage areas, and equipment. Conduct regular checks of food temperatures and equipment functionality.

Requirements:

Proven experience as a Chef de Partie or a similar leadership role in a high-volume kitchen, preferably with experience in hotel breakfast service or fast-casual operations. Culinary degree or equivalent professional culinary training preferred. Strong knowledge of breakfast cookery, baking, and grab-and-go food preparation techniques. Demonstrated ability to lead, motivate, and train a small team of cooks. Excellent organizational and time management skills, with the ability to manage multiple tasks simultaneously in a fast-paced environment. Thorough understanding of food safety and sanitation regulations (e.g., ServSafe certification is a plus). Ability to work early morning shifts, weekends, and holidays as required. Strong communication and interpersonal skills. Creativity and passion for food and culinary excellence. Ability to stand for extended periods and lift up to 50 pounds.
Job Types: Full-time, Permanent

Pay: $30.20-$33.50 per hour

Expected hours: 40 per week

Benefits:

Company pension Discounted or free food Extended health care Paid time off
Work Location: In person

Expected start date: 2025-09-15