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Granite Club

Restaurants Chef (Full Time)

Toronto, ON, Canada
North York, ON, Canada

Pay: The salary range for this position is between $75,000 to $85, 000.
Job type: Full-time
Experience: A minimum of 10 years' experience required with 5 years minimum experience in role of Sous Chef in a comparable Food & Beverage operation
Posting language: English
Posted: Oct 1, 2026

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Original job description

The Granite Club is looking for a full time Restaurant Chef who will be responsible for the Club’s Culinary program and unique food concepts which includes a Sports Pub, Multi-cuisine Family Dining and a Steakhouse Upscale Dining space. The Restaurant Chef position would be assigned responsibility for all three of the three dining concepts. This would include maintaining a level of excellence in food quality, food safety and hygiene as well as evolving the culinary program, in relevance to current trends and in partnership with the Executive Chef and Director of Food & Beverage. Fulfill all duties required including supervision of Kitchen employees in conjunction with their normal duties. Liaise with the Stewarding Manager and Stewarding team for stewarding operations and supervise the stewarding employees in the absence of the Stewarding manager. Lead the restaurant Culinary operations and communication.

What’s in it For You?

Collaborative & Engaging Work Environment: Join a culture that values innovation, teamwork, and continuous improvement.
Exclusive Perks: Enjoy discounted memberships at GoodLife Fitness, as well as preferred rates on auto and home insurance.
Vibrant Employee Events: Participate in a variety of inclusive and exciting events that celebrate our culture.
On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria.
Convenient Indoor Parking: Complimentary indoor parking to make your commute easier.
Competitive Total Rewards Package
Comprehensive Health & Dental Benefits: Flexible coverage options with a Health Care Spending Account (HCSA) to suit your individual and family needs.

Primary Responsibilities

Technical / Culinary:

Meet daily with Culinary team under the direction of the Executive and Exec. Sous Chef to coordinate the organization for all Food & Beverage Outlets and Banquet functions when needed.
Take a lead role in ordering, management, and rotation of stock to ensure that maximum yields are achieved and waste is limited to a minimum
Ensure that all daily ordering (for all areas in the kitchen) is completed and forwarded to the purchasing department
Ensure all stocks are being kept securely and under the correct conditions 
Ensure that all cook’s sections mise-en-place is always freshly prepared and on time for service
Ensure that all dishes reaching the hot plate or pass is correctly garnished and seasoned, the correct portion, size, and on the appropriate service plate
Ensure all dishes are being prepared to the correct specifications, quantity & quality and are correctly seasoned
Have a solid understanding of and assist, when necessary, in Banquets, Pastry, Stewarding, Purchasing, and Employee Dining operations and be capable of confidently supervising these areas to ensure efficiency, quality, and adherence to established standards.
Maintain Food cost at or below budgeted percentage and plan operational purchases within monthly budgeted amounts 
Responsible for ensuring that food cost is in line by using and building on the cost database for each outlet and Wine Society events.
Maintain and enhance knowledge of F&B trends, culinary techniques and products by attending industry trade shows, benchmarking top tier competitors in both the private-club and the restaurant industry.
Build and maintain a training plan that builds knowledge and skills within the team including demonstrations and food theory
Take the lead on new menu administration to ensure specifications, food costing and communication tools are in place by way of delegation and mentorship with the Sous Chefs

Leadership / Communication:

Deputize in Executive Chef and Exec. Sous Chef’s absence to liaise with the Director of Food & Beverage or other SMG where applicable for Club wide initiatives.
Promote team spirit and lead by example 
Provide guidance and direction to junior cooks, including setting performance standards, monitoring performance, and imparting the appropriate training. 
Ensure that any anticipated shortages are communicated promptly to the Culinary and Front of the House teams
Must be self-motivated and have the ability to motivate a team
Spearheading menu development for the restaurants, contributing new dishes as well as delegating menu item development to Sous chefs and cooks for their growth and development.
Maintain conceptual integrity of the different restaurant menus to showcase a cohesive culinary experience.
Responsible for completing handovers at the beginning and ending of each shift
Lead kitchen and attend restaurant front of house briefings and, where applicable, represent the Executive Chef 
Assist Outlets Managers in food knowledge training for the restaurant front of house team. Be an impactful part of the onboarding process for new front of house team members.
Check weekly schedules and make corrections of any anomalies or deficiencies that may affect efficient service and to ensure the schedule reflects business levels in order to keep labour costs in line.  Practice fair scheduling across the board and in accordance with any collective agreements that exist. 
Work with the Executive Chef and Food and Beverage Director on special projects, concept and recipe development.
When working in Member areas, must be presentable and knowledgeable 
When dealing with Member inquiries or requests; respond to concerns or queries/emails in a timely fashion within 24 hours at the latest
Promote and model an open and collaborative team environment within and outside of the Food & Beverage Department through clear, concise & courteous communication, an open-door policy and exchange of ideas.  
Hold daily briefings with the Sous Chefs, Chef de Parties and Demi Chef de Parties to ensure smooth running of all kitchen departments.
Coordinate with Executive Chef and hold daily team meetings with the culinary team to update them on upcoming Events, new initiatives, provide recognition for individual efforts as well as opportunities for improvement.
Demonstrate, train and communicate Granite Gold Hospitality and Granite Club Employee Competencies

Training (Development)

Contribute and use the knowledge of seasonal ingredients when considering menu changes, blockbuster days and other food and beverage promotions 
Ability to handle conflict situations with diplomacy, tact, confidence and professionalism
Follow all Granite Club policies indicated in the Staff handbook, emergency procedures and HR policies
Conduct annual performance reviews for Kitchen employees in a constructive manner in order to help develop employees
Take advantage of any training possibilities when they arise
Develop training and succession planning in order to maintain consistency in the department with open communication to the Executive Chef and Sous Chef team

Required Qualifications

A minimum of 10 years' experience required with 5 years minimum experience in role of Sous Chef in a comparable Food & Beverage operation
Canadian Red Seal or Overseas equivalent required, or in process
Diverse culinary experience or specialisation in Steakhouse/ Italian cuisine an asset
Food Handling Certification 
Must be able to read, write and speak English
Must be knowledgeable in food cost and labour cost control
Strong interpersonal and organizational skills
To be able to coach, train, counsel and encourage employees.  Able to exercise progressive discipline where necessary with the objective of growth and improvement 
Computer knowledge required 
Ability to cope with extreme pressure in a fast-paced environment
Ability to do strenuous physical labour 
Flexible to work variable shifts; evenings, weekends and holidays

Compensation

The salary range for this position is between $75,000 to $85, 000.

About the Granite Club

The Granite philosophy of uncompromising quality is showcased in its state-of-the-art athletic facilities, world-class events and programs for all ages, delectable dining experiences and personalized services, each tailored to suit the varied needs and desires of its diverse and sophisticated Membership.

The Granite Club is Canada's premier private Members' family, athletic, recreation and social club. Located in north Toronto, we offer our 12,000 Members the highest standard of facilities, programs and services.

We strive to recruit enthusiastic, dedicated individuals with a passion for providing exceptional service. We’ll reward all your hard work with a competitive salary and extensive benefits.

We thank all applicants for their interest; however only those selected for an interview will be contacted.

As part of Granite Club policy, a condition of employment is to perform a criminal background check and a vulnerable sector search demonstrating a satisfactory criminal record prior to commencing employment.

The Granite Club is committed to providing fair and accessible employment practices. If selected for an interview, we will be happy to work with you to ensure your interview is accessible and accommodation is provided based on the information you provide to the Granite Club Recruiter.

We thank you in advance for your interest in our opportunity!

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More about this job

Responsibilities

The Restaurant Chef is responsible for overseeing the culinary program across three dining concepts, ensuring excellence in food quality, safety, and operational efficiency. This role involves leading kitchen staff, managing food and labour costs, and collaborating with the Executive Chef on menu development and team training.

Requirements

Candidates must have at least 10 years of culinary experience, including a minimum of 5 years in a Sous Chef role within a comparable operation. A Canadian Red Seal certification or equivalent is required, along with strong leadership, organizational, and financial management skills.

Skills

Culinary operations
Menu development
Food cost control
Labour cost control
Staff supervision
Training and development
Inventory management
Food safety
Hygiene standards
Team leadership
Communication
Strategic planning
Performance management
Conflict resolution
Budgeting

Benefits

Health insurance
Dental benefits
Health care spending account
Discounted fitness membership
Preferred insurance rates
Complimentary indoor parking
Employee meals

Visa sponsorship

Not detected in the job text

Keywords

Restaurant Chef
Culinary Program
Steakhouse
Food Cost Control
Labour Cost Control
Red Seal
Sous Chef
Menu Development
Kitchen Management
Food Safety
Hygiene
Inventory Management
Staff Training
Performance Reviews
Private Club
Banquet Operations
Pastry
Stewarding
Purchasing
Hospitality
Leadership
Budgeting
Succession Planning
Team Building
Communication

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