Special Events


Chef de Cuisine

Location: 125 Moatfield Dr. North York, ON, M3B 3L6

Posted date: May 14, 2019


Chef de Cuisine

Job Description

The David Duncan House seeks an experienced Executive Chef for our busy upscale North Toronto steak house.  With over 300 seats and a focus on five star food and service, the ideal candidate will have a strong steak house background and fine dinning experience.  Accountable for overall success of the Culinary Department, the Executive Chef will report directly to the General Manager. The ideal candidate will exhibit strong skills in building a direct rapport with team members through leading by example-direct daily oversight of all kitchen activities is a key component. Adherence to set budgets, maintenance of food costs & ability to maintain strong supplier relationships is required. High sanitation standards must be achieved in primary culinary preparation areas and tertiary storage and support facilities. Working schedule in direct correlation to business levels, salary commensurate to experience.

Key Responsibilities

  • Provides overall direction and leadership for all culinary activities
  • Provides hands-on management for all kitchen station heads, supervisors, cooks & stewards
  • Foster a dynamic & supportive team environment with a focus on clear direction, continued education and goal setting for subordinates.
  • Oversight, creation and adherence to kitchen Policies and Procedures
  • Interprets event orders with an eye to the following
  • Ordering of all required components
  • Proper staffing levels
  • Adherence to presentation standards
  • Overall successful execution of contracted obligations
  • Attend regular operations meetings to determine requirements for upcoming events, strategize, problem solve and liaise with other department members
  • Follow personally, and ensure in team- all required safe food handling procedures
  • Follow ministry guidelines with regards to ongoing sanitation of all areas
  • Interaction with guests when applicable, incorporation of constructive feedback
  • Interaction with Culinary Committee and Executive Chef
  • Direct responsibility for all ordering, receiving and inventory of perishable/non perishable food items, equipment, hard and soft goods
  • Accountable for maintenance of food costs & budgets
  • Administration of Kitchen Scheduling & Payroll

Required Qualifications

  • Culinary Diploma (minimum 2 year program) from an Accredited College, University or Training Program
  • Food Handlers Safety Certificate
  • Strong knowledge of HACCP & Ministry Regulated Food Safety Standards
  • WHMIS Training, First Aid/CPR/AED Training an asset
  • Knowledge of Global Cuisine & Market Trends required
  • Ability to work in a calm manner under pressure a must
  • Working knowledge of Silverware POS


  • 3+ years experience as a sous chef in a full-service restaurant (Preferred)
  • 2+ years experience as a chef de partie in a full-service restaurant
  • 2+ years experience in a supervisory role


  • Bachelor's Degree (Preferred)
  • Associate Degree in Culinary Arts (optimal)


  • North Toronto, Toronto, ON

Job Type: Full-time

Salary: $47,000 / $58,000 per year salary

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