3 meilleures offres (executive sous chef, caledon, on) (à pourvoir)

Restaurant Chef
TPC Toronto at Osprey Valley —Caledon, ON
- De 90 000 $ à 100 000 $ par an
- Temps plein
- Assainissement
- Gestion d'équipe
- Gestion de budget
- Réductions Tarifaires
- Assurance Dentaire
Postuler rapidement
il y a 14 jours
Executive Sous Chef
A Taste Of Freedom INN —Tottenham, ON
- De 25 $ à 30 $ de l’heure
- Temps plein
- Hospitalité
- Contrôle de l'inventaire
- Assainissement
Postuler rapidement
il y a 6 jours
Sous Chef
Moxies —Brampton, ON
- Temps plein
- Expérience en gestion
- Vente
- Gestion de budget
- Assurance Dentaire
- Assurance Vision
Postuler rapidement

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive sous chef (caledon, on)

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Restaurant Chef

TPC Toronto at Osprey Valley -
Caledon, ON

Postuler rapidement

Détails du poste

Permanent | Temps plein
De 90 000 $ à 100 000 $ par an
Il y a 14 jours

Profil recherché

Gestion des coûts
Mention Sceau rouge
Tarification
Gestion alimentaire
Certificat de manipulateur d'aliments
Assainissement
Politiques de santé et sécurité au travail
Serving It Right
Gestion des horaires
Gestion d'équipe
Prise de décisions
Préparation des repas
Réglementation en santé et sécurité du travail (SST)
Gestion de budget
Formation et développement
Expérience en chef
Sécurité alimentaire
Compétences en communication
Expérience en cuisine professionnelle
Coordination d'équipe
Rotation des stocks
Certificat Smart Serve

Description complète du poste

RESTAURANT CHEF - CALEDON (ALTON), ON

We are currently looking for a Restaurant Chef to join our Food & Beverage team. As the Restaurant Chef, you will be responsible for the planning, preparing, and execution of all food items for Fescue Restaurant and catering under the Executive Chef’s guidance while ensuring exceptional dining experiences for our Guests.

About Fescue Restaurant

Fescue is the brand-new restaurant located within the Heathlands Clubhouse. We are excited to bring an elevated dining experience to our guests, blending innovative culinary techniques with high-quality, locally sourced ingredients.

CORE RESPONSIBILITIES

Financial: Accountable for operating a business that is cost effective and profitable through proper ordering methods, stock rotation, minimum wastage, training, employee scheduling and market awareness. Sees that proper costing procedures are in place and followed to establish sales price and therefore maximizing profitability as per the guidance of the Executive Chef. Maintaining and improving food and labour costs as per the Executive Chefs direction and established budgets.
Strategic Leadership: Contribute to the development and execution of a comprehensive strategic plan for culinary operations that aligns with the company's objectives and values.
Menu Development: Participate in designing menus with the Executive Chef for various dining outlets.
Proactive Planning: Manage and maintain appropriate food and operational supplies inventory levels.
Culinary Development and Planning: Collaborate with the Executive Chef on seasonal advance planning of core menus including recipe development, costing and preparation procedures.
People Development: Actively responsible for guiding and developing a team: manage schedules and hours approvals; guide, establish and drive progressive people development through regular one on one growth plans for career development for all staff levels.
Healthy Work Environment: Develop and promote both a culture of inclusion and workplace safety within the kitchen operations and across all food and beverage alongside peer management. Ensure sanitation and food safety standards are achieved and maintained as per the Public Health Dept.
Culinary Excellence: Continuously strive for culinary excellence and culinary trends that align with our clientele's preferences. Lead by example in culinary preparation and presentation.
Collaborative Planning and Communication: Works openly and proactively with peer management and provides clear, open, and consistent communication with team.

Qualifications:

3-5 years experience as a Restaurant Chef or Sous Chef in a high-volume full-service restaurant
Experience executing banquet events an asset.
Culinary degree or equivalent certification preferred.
Culinary Leadership role in Golf or Private Club environment considered an asset.
Strong leadership and team management skills.
Creative culinary talent and the ability to adapt to diverse culinary styles.
Excellent communication and interpersonal skills.
Knowledge of the latest culinary trends and techniques.
Familiarity with health and safety regulations.
Strong problem-solving and decision-making abilities.
Must possess a Food Handlers certificate.
Red Seal Certification or equivalent preferred.

Expected Start Date: September 1, 2026

Only candidates invited for an interview will be contacted.

TPC Toronto at Osprey Valley is an equal opportunity employer and is committed to diversity and inclusiveness in all its work. We work proactively to be fair and reasonable in practice and to build diversity into our teams. Accommodations are available on request for candidates taking part in all aspects of the selection process.

As part of our recruitment and selection process, Osprey Valley may use artificial intelligence (AI)–enabled tools to support activities such as application screening and candidate matching. These tools are used to assist, not replace, human decision-making, and all hiring decisions are reviewed by our People team.

Please visit our website www.ospreyvalley.com or on LinkedIn www.linkedin.com/company/tpc-toronto-at-osprey-valley/ to learn more about TPC Toronto at Osprey Valley.

Pay: $90,000.00-$100,000.00 per year

Benefits:

Company events
Dental care
Discounted or free food
Extended health care
Life insurance
On-site gym
On-site parking
Paid time off
Store discount
Vision care

Flexible language requirement:

French not required

Ability to commute/relocate:

Caledon, ON: reliably commute or plan to relocate before starting work (required)

Experience:

restaurant (sous) chef: 3 years (required)

Licence/Certification:

Smart Serve, SIR or equivalent (required)
Food Handler Certification (required)

Work Location: In person

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executive sous chef emplois - caledon, on

Restaurant Chef

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