Chef De Cuisine | Full-time | Pantages
$65,000–$75,000 year
On-siteToronto, Ontario, Canada
Job Summary
Prepare and cook a variety of cuisines for daily dining outlets, banquets, and room service while maintaining standardized recipes and cost-effective methods. Supervise and manage all food operations across multiple outlets, ensuring consistency with quality and food-cost standards. Maintain a hands-on approach to cooking on the line during busy service periods while training and developing kitchen staff daily. Interview, hire, and train all team members on departmental policies, safety standards, and sanitation requirements. Successfully manage kitchen teams and achieve financial targets through effective purchasing, inventory management, and labor cost-control methods. Comply with all regulatory health and safety codes and manage menu development throughout the year, including restaurant, banquet, and special event menus.
Required Qualifications
- Minimum of three years of culinary experience in a similar role within a hotel environment
- Culinary apprenticeship or college-level accreditation
- Red Seal certification or a recognized international equivalent
- Demonstrated leadership skills with a hands-on approach to training, developing and motivating culinary teams
- Proven experience in menu development and service design
- Strong knowledge of food and labour cost-control practices
- Excellent knowledge of current culinary trends
- Strong written and verbal communication, organizational and multitasking skills
- Ability to work effectively under pressure, meet deadlines and achieve departmental and hotel financial objectives
- Ability to collaborate effectively with team members across all departments
- Flexibility to work various shifts, including early mornings, evenings, weekends and holidays
Desired Qualifications
- Experience working in a unionized environment
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