Compensation: CAD 59,000 - 85,500 yearly.

Job Description

As Chef de Cuisine (Venues), you will lead a culinary team to create superior food experiences for guests. Reporting to the Executive Chef, you will manage kitchen operations, drive revenue, develop menus, maintain quality and sanitation standards, and promote internal talent growth.

Responsibilities

• Work in partnership with the Executive Chef to ensure the smooth operation of the Restaurant.
• Manage day‑to‑day kitchen operations, leading the team to deliver service excellence.
• Drive revenue and profit through menu design, strategies, promotions, and budget management while aligning with the restaurant concept.
• Recruit, onboard, and train new colleagues.
• Maintain safety and sanitation standards in the kitchen.
• Collaborate with other departments to ensure effective hotel operation.
• Create and maintain restaurant menus in kee...