20 meilleures offres (lead cook, north york, on) (à pourvoir)

Culinary Supervisor
McEwan Don Mills —North York, ON
- De 25 $ à 27 $ de l’heure
- Heures supplémentaires
- Certification RCR
- Préparation culinaires
- Anglais
il y a 5 jours
Sous Chef
Contrada Restaurant —Toronto, ON
- De 50 000 $ à 55 000 $ par an
- Temps plein
- Préparation culinaires
- Gestion d'équipe
- Sens de l'organisation
- Congés payés
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Lead Chef de Partie
Lume Kitchen and Lounge —Etobicoke, ON
- De 22 $ à 24 $ de l’heure
- Fins de semaine au besoin
- Préparation culinaires
- Service alimentaire
- En présentiel
Postuler rapidement
il y a 11 jours
Sous Chef
Linny's —Toronto, ON
- De 50 000 $ à 60 000 $ par an
- Temps plein
- Hospitalité
- Préparation culinaires
- Restaurant
Restaurant Manager
Confidential —Toronto, ON
- De 50 000 $ à 60 000 $ par an
- Temps plein
- Service
- Service à la clientèle
- Gestion de restaurant
- Réductions Tarifaires
- Assurance Dentaire
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Sous Chef
Taverna Mercatto —Toronto, ON
- De 50 000 $ à 60 000 $ par an
- Temps plein
- Préparation culinaires
- Compétences en communication
- Aide au Transport Quotidien
- Bourses d'Études
il y a 11 jours
Lead Brunch Cook
Lume Kitchen and Lounge —Etobicoke, ON
- De 24 $ à 26 $ de l’heure
- Temps partiel
- Préparation culinaires
- En présentiel
- Assurance Dentaire
Postuler rapidement
il y a 11 jours
Italian Executive Chef
Cassius Cucina Contemporanea —Toronto, ON
- De 60 000 $ à 80 000 $ par an
- Temps plein
- Hospitalité
- Microsoft Excel
- Gestion de restaurant
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il y a 7 jours
Executive Chef
Ma-Ro Catering —Toronto, ON
- De 36 $ à 38 $ de l’heure
- Temps plein
- Hospitalité
- Gestion des stocks
- Préparation culinaires
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Line Cook / Prep Cook - JOEY Sherway Gardens
JOEY Restaurants —Toronto, ON
- De 18 $ à 23 $ de l’heure
Postuler rapidement
il y a 9 jours
Chef De Partie - European Cuisine
Freebird Market —Etobicoke, ON
- De 36 $ à 38 $ de l’heure
- Temps plein
- Hospitalité
- Préparation culinaires
- Anglais
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Cafeteria Coordinator/Cook
Unionville College: Montessori, Elementary, & Secondary School —Stouffville, ON
- De 25 $ à 30 $ de l’heure
- Temporaire
- Service à la clientèle
- Diplôme d'études secondaires
- Expérience en supervision
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Line, Prep, Garde Manger Cook
Encore Catering —Greater Toronto Area, ON
- De 18 $ à 22 $ de l’heure
- Fins de semaine au besoin
- Service à la clientèle
- Préparation culinaires
- Anglais
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South Indian Chef
Curry and Chutney by Gopal's —Etobicoke, ON
- De 20 $ à 22 $ de l’heure
- Fins de semaine au besoin
- Hospitalité
- Préparation culinaires
- Expérience en supervision
- Heures d'arrivée et de départ flexibles
Postuler rapidement
il y a 8 jours
First Cook
CLS Catering Services Ltd. —Mississauga, ON
- De 23,84 $ à 24,32 $ de l’heure
- Temps plein
- Port de charges lourdes
- Préparation culinaires
- Anglais
- Assurance Dentaire
- Assurance Vision
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il y a 6 jours
Commissary Production Prep Cook and Driver
Impact Kitchen —Toronto, ON
- 19,50 $ de l’heure
- Fins de semaine au besoin
- Port de charges lourdes
- Préparation culinaires
- Sens de l'organisation
Postuler rapidement
il y a 4 jours
Baker/Breakfast Cook - Remote Camp Northwestern Ontario
Dexterra Group —Mississauga, ON
- À partir de 22,48 $ de l’heure
- Fins de semaine au besoin
- Service
- Préparation culinaires
- Hôtel
Postuler rapidement
il y a 10 jours
Head Chef/Kitchen Manager
Mavi Restaurant and Lounge —Maple, ON
- De 50 000 $ à 75 000 $ par an
- Temps plein
- Service
- Hospitalité
- Service à la clientèle
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Chef de Cuisine / Experienced Cook
Yonge Cafe & Bistro —North York, ON
- Fins de semaine au besoin
- Espagnol
- Microsoft Excel
- Service à la clientèle
Postuler rapidement
il y a 1 jour
Cook Senior Home Scarborough
Sodexo Canada Ltd —Scarborough, ON
- De 26,50 $ à 27,50 $ de l’heure
- Temps partiel
- Microsoft Excel
- Microsoft Outlook
- Service à la clientèle
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Culinary Supervisor

McEwan Don Mills
North York, ON

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Détails du poste

Temps plein
De 25 $ à 27 $ de l’heure
Il y a 5 jours

Profil recherché

Français
Certification SIMDUT
Certification RCR
Mention Sceau rouge
Certificat de manipulateur d'aliments
Préparation culinaires
Anglais
Coréen
Expérience en supervision
Certificat de premiers soins de base
Gestion d'équipe
Leadership
Restauration
Compétences en communication
Travail en cuisine

Description complète du poste

Key Responsibilities

Team Leadership & Shift Management

• Provide direct supervision, direction, and leadership to a team of eight (8) kitchen employees during the afternoon shift, ensuring a structured, focused, and productive kitchen environment.

• Assign and monitor individual duties and production tasks at the start of each shift, ensuring equitable workload distribution and alignment with production targets.

• Conduct pre-shift briefings to communicate the day's production priorities, event requirements, menu specials, and any relevant operational updates from the Sous Chef.

• Monitor team performance throughout the shift, providing real-time coaching, redirection, and positive reinforcement to maintain standards and momentum.

• Escalate performance concerns, attendance issues, or disciplinary matters to the Sous Chef or Human Resources in compliance with internal HR policies and the Ontario Employment Standards Act (ESA).

• Foster a respectful, inclusive, and high-performance kitchen culture in alignment with OHSA workplace safety obligations and the Ontario Human Rights Code.

Production, Prep & Quality Control

• Oversee and actively participate in all production, preparation, and batch cooking activities during the afternoon shift to ensure targets are met on schedule and to specification.

• Monitor the quality, consistency, and presentation of all food items produced during the shift against established recipe standards and plating specifications.

• Conduct regular quality checks throughout the shift and intervene immediately when output does not meet the required standard.

• Ensure effective coordination with the day shift team to receive, verify, and action any handover information related to outstanding prep, carryover product, or priority tasks.

• Support catering and event production requirements as assigned by the Sous Chef, coordinating team resources to deliver event prep targets within required timeframes.

• Manage and adapt production schedules in real time in response to call-outs, unexpected volume, or menu changes, escalating capacity issues to the Sous Chef as required.

Food Safety, Sanitation & OHSA Compliance

• Enforce strict compliance with all food safety protocols under the Ontario Food Premises Regulation (O. Reg. 562/90) and internal HACCP procedures throughout the entire shift.

• Conduct regular monitoring of temperature logs, food labelling, FIFO rotation, and cold storage conditions; take corrective action immediately when deviations are identified.

• Ensure all team members adhere to OHSA requirements including safe equipment operation, proper PPE usage, chemical handling, and incident reporting.

• Investigate and document any workplace injuries, near-misses, or safety concerns in accordance with OHSA requirements and WSIB reporting obligations.

• Maintain a clean, organized, and sanitation-compliant kitchen environment at all times, ensuring end-of-shift cleaning responsibilities are completed to standard.

Inventory & Kitchen Administration

• Conduct inventory counts and product reconciliation at the close of the afternoon shift, communicating stock shortfalls or waste anomalies to the Sous Chef.

• Monitor and control food waste and portion variance, identifying recurring issues and recommending corrective measures to culinary leadership.

• Assist in receiving and verifying incoming deliveries during the afternoon shift, ensuring quality, quantity, and specification compliance.

• Complete required administrative records including production logs, temperature records, and any incident or maintenance reports.

Training & Staff Development

• Support the onboarding and orientation of new kitchen staff, ensuring they are properly trained on recipes, procedures, safety protocols, and equipment operation.

• Identify skills gaps within the team and bring development needs to the attention of the Sous Chef for training planning purposes.

• Lead by example by consistently demonstrating professional standards of culinary technique, kitchen conduct, and personal accountability.

Qualifications & Requirements

Education

• Formal culinary education is required — a diploma or degree from a recognized culinary arts program (e.g., George Brown College, Humber, Algonquin, or comparable institution).

• Red Seal certification (Journeyperson Cook) is considered a significant asset.

• Valid Ontario Food Handler Certification (mandatory; current).

• WHMIS 2015 certification (or willingness to obtain upon hire).

• First Aid / CPR certification is an asset.

Experience

• Minimum four (4) to six (6) years of progressive professional kitchen experience in a full-service restaurant, hotel, catering, or fine dining environment — fast food and quick-service experience will not be considered.

• Minimum one (1) to two (2) years of direct supervisory or lead cook experience overseeing a kitchen team.

• Demonstrated experience managing kitchen production in a high-volume, multi-task environment with concurrent service demands.

Culinary Competency – Cuisine Expertise

Candidates must demonstrate solid working knowledge and hands-on cooking proficiency across the following cuisine styles:

• Italian: Classical and contemporary Italian technique including handmade pasta, risotto, braised proteins, sauces (ragu, carbonara, aglio e olio, etc.), and antipasto preparation.

• French: Foundational French culinary methods including mother sauces and their derivatives, classical brunoise/julienne/chiffonade techniques, consommé, confit, and pastry fundamentals.

• Asian: Working knowledge of Asian cuisine including but not limited to wok technique, dim sum fundamentals, ramen/broth-based applications, Thai, Japanese, and Korean flavour profiles.

• American: Comfort and contemporary American cuisine including BBQ, braises, fritters, Southern-inspired dishes, grill techniques, and modern American plating styles.

Leadership & Interpersonal Skills

• Proven leadership and team management skills with the ability to direct, motivate, and hold accountable a team of eight or more employees.

• Strong verbal communication skills in English; ability to clearly convey instructions, feedback, and priorities in a fast-paced environment.

• Conflict resolution and de-escalation skills consistent with a respectful workplace under the Ontario Human Rights Code.

• Calm, decisive, and solutions-oriented under operational pressure; able to adapt quickly without compromising quality or safety standards.

• Highly organized with demonstrated ability to manage time, prioritize competing demands, and make effective decisions during service.

• Physical capacity to stand for extended periods, lift up to 50 lbs, and lead actively from the kitchen floor.

Regulatory & Compliance Note

This position carries supervisory responsibilities under the Occupational Health and Safety Act (OHSA), specifically the duties of a 'supervisor' as defined under Section 27 of the Act. The Kitchen Supervisor is required to ensure that all team members work in compliance with the OHSA, use or wear required equipment and PPE, and are advised of potential and actual hazards. Any failure to fulfil these supervisory obligations may result in personal liability under the Act. Full OHSA supervisor training will be provided upon hire.

All employment matters including scheduling, hours of work, overtime, vacation, and termination are governed by the Ontario Employment Standards Act, 2000 (ESA). Compensation practices are benchmarked against applicable Ontario labour market standards.

Pay: $25.00-$27.00 per hour

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lead cook emplois - north york, on

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Lead Chef de Partie

Sous Chef

Restaurant Manager

Sous Chef

Lead Brunch Cook

Italian Executive Chef

Executive Chef

Line Cook / Prep Cook - JOEY Sherway Gardens

Chef De Partie - European Cuisine

Cafeteria Coordinator/Cook

Line, Prep, Garde Manger Cook

South Indian Chef

First Cook

Commissary Production Prep Cook and Driver

Baker/Breakfast Cook - Remote Camp Northwestern Ontario

Head Chef/Kitchen Manager

Chef de Cuisine / Experienced Cook

Cook Senior Home Scarborough

Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : lead cook (north york, on)

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Key Responsibilities

Team Leadership & Shift Management

Production, Prep & Quality Control

Food Safety, Sanitation & OHSA Compliance

Inventory & Kitchen Administration

Training & Staff Development

Qualifications & Requirements

Education

Experience

Culinary Competency – Cuisine Expertise

Leadership & Interpersonal Skills

Regulatory & Compliance Note

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