has been a leader in Italian casual fine dining across the Greater Toronto Area. With six established locations, our reputation is built on culinary excellence, authentic ingredients, and consistent quality that our guests have trusted for decades.
We are currently seeking a
Location Chef
to lead the kitchen team at our
Danforth
restaurant and to collaborate with our other locations on menu development and special initiatives. This is a hands-on culinary leadership role focused on maintaining the highest standards of product quality while driving efficiency and cost control.
Position Overview
The
Location Chef
is responsible for every aspect of back-of-house operations -- from product quality and consistency to food and labour cost management. This role requires a results-oriented professional who is passionate about Italian cuisine, committed to culinary precision, and capable of leading a team to execute with excellence every day.
Key Responsibilities
Maintain Culinary Excellence:
Ensure every dish meets IL FORNELLO's exacting standards for quality, taste, and presentation.
Standardize and Train:
Train and supervise kitchen staff to execute recipes, preparation methods, and plating specifications consistently across all shifts.
Control Costs:
Monitor and achieve budgeted food and labour cost targets through effective ordering, portion control, waste reduction, and scheduling.
Manage Operations:
Oversee all kitchen activities, including prep, service, inventory, and cleanliness, ensuring compliance with company policies and local health regulations.
Order and Inventory Management:
Accurately forecast and order product needs, maintaining optimal inventory levels without overstocking.
Team Leadership:
Hire, train, coach, and schedule kitchen staff to ensure a motivated, skilled, and efficient culinary team.
Menu Development:
Collaborate with other IL FORNELLO locations to develop, test, and implement new menu items and special features every four weeks.
Catering and Special Events:
Plan and execute catering and special menu events to the highest quality standards.
Hands-On Execution:
Work the line as needed to maintain quality control and support the team during peak service periods.
Qualifications
Minimum
7 years of progressive culinary experience
, including:
3+ years as a
Line Cook
specializing in high-quality Italian cuisine
2+ years as a
Sous Chef
2+ years as a
Kitchen Manager or Chef
Post-secondary education in
Culinary Arts
or
Hospitality Management
(or equivalent experience)
Valid
Driver's Licence
required
Proven ability to meet food and labour cost targets without compromising quality
Strong leadership, organizational, and communication skills
Working knowledge of food safety, health regulations, and kitchen best practices
Availability to work evenings, weekends, and holidays
Compensation & Benefits
$75,000 - $85,000 per year
, based on experience
Health and dental benefits
after 3 months
2 weeks paid vacation
in year one
3 weeks paid vacation
in year two
Full-time, 44 hours per week
Job Type: Full-time
Pay: $75,000.00-$85,000.00 per year
Benefits:
Dental care
Extended health care
Work Location: In person
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