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Added 3 hours ago
TO
Executive Chef
The ONE Group Hospitality
Toronto, ON
- $100,000 to $110,000 CAD / year
- Full-time
As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional…
Added 3 hours ago
A
Third Cook-Cook Assistant Summer Season 2027 Temporary Unrestricted (Full-time)
AccorHotel
Victoria, BC
- Full-time
In conjunction with the Chef de Partie or Journeyperson; proactively prioritize tasks to ensure a consistently high level of service and quality of food for our guests
Added 5 hours ago
O&
Sous Chef - Queen's Cross Food Hall (Eaton Centre)
Oliver & Bonacini
Toronto, ON
- Contract
Joining us means you will be part of an extraordinary and exciting company! You’re a key team player reporting to your Chef and collaborating closely with the rest of the restaurant team.…
Added 5 hours ago
S
Cook
Save-On-Foods
Burnaby, BC · Station Square - Burnaby BC
- Part-time
Supporting the Head Chef train and coach the restaurant team according to established standard procedures.
Added 6 hours ago
GE
Hotel 1st Cook
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Food Truck Handler / Cook is responsible for the safe operation, transportation, setup, food…
Added 6 hours ago
GE
Pastry Cook
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
In the role of Pastry Cook, reports to Pastry Chef, you will be responsible for preparing the food as per the pre-established company standards along with adhering to the food & work safe…
Added 6 hours ago
SC
Culinary Specialist 12-18 Month Contract
Sysco Canada Inc.
Vancouver, BC
- $80,000 to $100,000 CAD / year
- Full-time
Completion of post-secondary education, Minimum: Red Seal Chef with preferred Diploma in Culinary Management or Restaurant Management.
Added 6 hours ago
EC
Head Chef
El Camino's
Vancouver, BC
- Full-time
Head Chef Wanted - El Caminos Mexican & Latin American Restaurant
Added 7 hours ago
Second Cook (Casual) - Browns Socialhouse
Century Group
Delta, BC
The role of Cook 2 reports directly to the Sous Chef and Head Chef. The role of cook 2 prepares a variety of food products including meats, seafood, poultry, vegetables, sauces, stock,…
Added 7 hours ago
TG
Sous Chef - Banquet
The Glencoe Golf & Country Club
AB · Calgary, AB
- Full-time
The Glencoe Golf & Country Club is looking for a Full-Time Banquet Sous Chef to join our kitchen team. Reporting directly to the Executive Chef, you will lead, mentor and develop a team…
Added 8 hours ago
Chef d'équipe
Five Guys
Blainville, QC
Participer au fonctionnement efficace du restaurant et le superviser pendant son quart de travail afin d'assurer une expérience mémorable à nos clients, tout en adoptant une approche active…
Added 10 hours ago
CM
Pâtissier(e) -Pastry Chef - Quebec-Charlevoix
Club Med
QC · Charlevoix Regional County Municipality, QC
- Full-time
Réaliser une offre variée de pâtisseries servies au buffet ou à l’assiette, notamment au sein du restaurant bistronomique, tout en personnalisant la relation client.
Added 11 hours ago
SP
Line Cook I (Part-Time)
Shiplake Properties
Toronto, ON
- Part-time
Communicating closely and collaborating effectively with the Executive Chef, the rest of the administrative team, and co-workers to ensure consistent service and high-quality operations.
Added 11 hours ago
GC
2nd Cook (Full-time) - Moncton
Great Canadian Entertainment
Moncton, NB
- Full-time
Under the direction of the Executive Chef and supervision of our Culinary Management team, 2nd Cook is responsible for maintaining the smooth and efficient operation of all sections of the…
Added 12 hours ago
First Cook
Renaissance Edmonton Airport Hotel
Edmonton, AB
Assist the Chef de Partie with maintaining food quality at Banquet Kitchen and Halo restaurant.
Added 13 hours ago
TC
Cook
The Corporation of the County of Lambton
Petrolia, ON
- Part-time
Chef Training or Culinary Management diploma or certificate; OR
Added 13 hours ago
TC
Cook
The Corporation of the County of Lambton
Sarnia, ON
- Full-time
Chef Training or Culinary Management diploma or certificate; OR
Added 16 hours ago
COOK
Southbridge Healthcare LP
Toronto, ON
Chef training or culinary management certificate or diploma from a program that meets the requirements of the OLTCH Act, or
Added 18 hours ago
GE
Hotel 1st Cook
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Food Truck Handler / Cook is responsible for the safe operation, transportation, setup, food…
Added 18 hours ago
GE
Pastry Cook
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
In the role of Pastry Cook, reports to Pastry Chef, you will be responsible for preparing the food as per the pre-established company standards along with adhering to the food & work safe…
Added 22 hours ago
M
Front of House - Bartender
Moxies
Sherwood Park, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 22 hours ago
M
FOH Management - Assistant Manager
Moxies
Sherwood Park, AB
- Full-time
…You will have the opportunity to lead different areas in the restaurant, while maintaining a development-focused outlook; we are here to train, mentor and develop you, while supporting your…
Added 22 hours ago
M
Back of House - Line Cook
Moxies
Red Deer, AB
- Full-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 1 day ago
C
Seasonal Line Cook - The Rec Room Square One
Cineplex
Mississauga, ON · Square One The Rec Room
- Part-time
…Line Cook – The Rec Room Square One, reporting to the Head Chef, Sous-Chef or Kitchen Supervisor. This position will be based at our Square One location at 100 City Centre Drive in…
Added 1 day ago
GE
Hotel 1st Cook
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Food Truck Handler / Cook is responsible for the safe operation, transportation, setup, food…

Granite Club

Restaurants Chef (Full Time)

Toronto, ON, Canada
North York, ON, Canada

The salary range for this position is between $75,000 to $85, 000. · Full-time

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Job details

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

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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