ABOUT US

The Chase Restaurant Group has locations situated in the heart of Torontos business district. Primarily known for our fine dining restaurant, The Chase located on the 5th floor of the historic Dineen building, we are a deeply passionate group about hospitality, food, and creating meaningful experiences. We are excited to be opening a casual dining concept in Spring of 2025 on the ground floor of the Dineen building, where we will welcome regular and new guests, and continue to share our love for hospitality and food.

ROLE SUMMARY

We are looking for an experienced and driven Head Chef to join our team and lead our newest concept. This role will lead the overall kitchen and culinary operations and is responsible for managing the culinary team, food preparation, ensuring quality, smooth execution and consistency of food, and contribute to menu development. Working closely with the front of house management team, the Head Chef will bring leadership, creativity, and culinary talent that will motivate the kitchen team and create exceptional guest experiences.

KEY RESPONSIBILITIES:

• Team Leadership: Lead, mentor, and train kitchen staff to foster a positive and collaborative working environment.
• Menu Development: Working with the Executive Chef, create innovative, seasonal menus that reflect local, sustainable ingredients and align with our brand vision, enhancing the guest experience.
• Operations Efficiency: Oversee daily kitchen operations, including staff scheduling, supply coordination, and managing all back-of-house team members. Optimize labor and food costs while balancing operational needs.
• Food Presentation: Support and oversee the preparation and execution of menu items, ensuring food quality and presentation meet the restaurants standards while maintaining consistency across all offerings.
• Communication: Take part and contribute to manager meetings where business operations, people, culture and kitchen relations are discussed.
• Health & Safety Compliance: Ensure the kitchen team is compliant with health and safety regulations, including food handling and equipment maintenance.
• Recruitment: Play an active role in recruiting talent and mentoring new hires to ensure seamless integration into the team.
• Standards and Accountability: Lead by example, taking accountability for meeting expectations and setting a precedent for high standards across all kitchen activities.

REQUIREMENTS

• Minimum 4 years of culinary management experience in a comparable restaurant
• Proven experience in a managerial role within the hospitality industry, preferably in a high-end restaurant environment.
• Able to create and produce menus for all seasonal and holiday driven occasions along with the standard restaurant offerings.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Able to hire new positions when needed and set a training standard for the team to follow.
• Ability to work well under pressure in a fast-paced environment
• Strong organizational skills and attention to detail.
• Culinary diploma or equivalent experience is an asset.
• Flexibility to work evenings, weekends, and holidays as required.