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Added 54 mins ago
SA
Executive Chef
SSP America
Richmond, BC
- Full-time
SSP Canada is seeking an experienced Executive Chef to provide culinary leadership across our food and beverage operations at Vancouver International Airport (YVR). This is a senior…
Added 1 hour ago
GH
Pastry Cook
Germain Hôtels
Toronto, ON
- Full-time
Culinary magic lies in the attention to every detail.
Added 2 hours ago
BS
Assistant General Manager
Browns Socialhouse Tsawwassen
Tsawwassen, BC
- $48,000 to $55,000 CAD / year
- Full-time
Reporting to the General Manager, and working with the Head Chef, you will be responsible for the management of all aspects of the restaurant, executing flawless dining experiences for our…
Added 3 hours ago
SV
Chef - Part-time
Schlegel Villages
Guelph, ON
- Part-time
Be a graduate of Chef Training or Culinary Management Diploma from an accredited college
Added 3 hours ago
GH
Pastry Cook
Germain Hôtels
Toronto, ON
- Full-time
Culinary magic lies in the attention to every detail.
Added 4 hours ago
BS
Regional Chef
Blue Shock Executive Search
Vancouver, BC · Greater Vancouver Metropolitan Area
- $100,000 to $125,000 CAD / year
- Full-time
Build meaningful development and succession plans for future culinary leaders.
Added 4 hours ago
FB
Assistant Chef Manager
Farm Boy Inc.
Kingston, ON
- $21.5 CAD / hour
- Full-time
Support team development through training, coaching, motivation, and recognition while maintaining a high level of trust, confidentiality, and professionalism.
Added 4 hours ago
ME
Accounts Payable Supervisor
Mark Edwards
Montreal, QC
- Full-time
Support the development and performance of team members
Added 4 hours ago
Sous Chef
University of Toronto
Toronto, ON
Under general direction, performs the full range of traditional sous-chef functions, provides support in areas such as preparation, equipment and clean-up, acts as a key partner to the…
Added 5 hours ago
ME
Sales Operations Coordinator
Mark Edwards
Montreal, QC
- Full-time
Employee meal plan with breakfast and lunch prepared by our in-house culinary team
Added 6 hours ago
AR
Cook
Atria Retirement Canada - Victorian at McKenzie
Colwood, BC · BC-Victoria
- Part-time
Career development, including tuition reimbursement (US-based communities), professional training programs, and mentoring opportunities
Added 6 hours ago
P
Head Chef/Chef de Cuisine
Playground
Montreal, QC
- Full-time
The Head Chef leads daily culinary operations, balancing creative menu development with disciplined kitchen management. Responsible for executing the establishment's culinary vision, this…
Added 10 hours ago
GE
Blaze Bar & Grill Line Cook - AM
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor the Line Cook is responsible for preparing and serving a multitude of hot and cold menu items that…
Added 10 hours ago
GE
Asian Chef
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Sous Chef or Kitchen Shift Supervisor the Asian Line Chef is responsible for preparing a multitude of hot and cold meals for sale and service to…
Added 10 hours ago
GE
Buffet Cook - PM
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Buffet Cook is responsible for preparing and serving a multitude of hot and cold menu items that…
Added 14 hours ago
M
Front of House - Server
Moxies
Calgary, 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 19 hours ago
CC
Executive Chef, Culinary Strategy & Member Solutions
Compass Canada
ON · Mississauga, ON
- Full-time
The Executive Chef, Culinary Strategy & Member Solutions leads culinary strategy, sourcing implementation, product optimization, menu innovation, and member consulting across Foodbuy’s…
Added 22 hours ago
GE
Buffet Cook - PM
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor, the Buffet Cook is responsible for preparing and serving a multitude of hot and cold menu items that…
Added 22 hours ago
GE
Blaze Bar & Grill Line Cook - AM
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Executive Sous Chef, Sous Chef or Supervisor the Line Cook is responsible for preparing and serving a multitude of hot and cold menu items that…
Added 22 hours ago
GE
Asian Chef
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Sous Chef or Kitchen Shift Supervisor the Asian Line Chef is responsible for preparing a multitude of hot and cold meals for sale and service to…
Added 1 day ago
M
Cook I
Marriott
Calgary, AB
- Full-time
The Calgary Airport Marriott In-Terminal Hotel is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their…
Added 1 day ago
AR
Sous Chef
Atria Retirement Canada - Kingsdale Chateau
Kingston, ON · ON-Kingston
- Full-time
Assist Executive Chef in menu planning and development based on resident likes and dislikes.
Added 1 day ago
Back of House - Cook
Northland Properties
Abbotsford, BC
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
MI
Executive Chef
Marriott International
Quebec, QC
- Full-time
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.…
Added 1 day ago
MI
Pastry Chef
Marriott International
Vancouver, BC
- Full-time
…satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are…

Playground

Head Chef/Chef de Cuisine

Montreal, QC, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Jan 31, 2027
Posting language: English · French
Posted: Nov 2, 2026

Original job description

English section of this bilingual listing.

Head Chef/Chef de Cuisine

About us:

Playground is an internationally renowned gaming destination located a short 15-minute drive south of downtown Montreal, within the Mohawk territory of Kahnawake. We are currently expanding, unveiling new gaming floors, a luxurious hotel, and specialized dining options.

Position Overview:

The Head Chef leads daily culinary operations, balancing creative menu development with disciplined kitchen management. Responsible for executing the establishment's culinary vision, this role directly manages kitchen staff, food safety, vendor relationships, and cost controls. The Chef de Cuisine maintains standard-setting consistency on every plate while fostering an efficient, professional, and collaborative culinary environment.

What we have to offer:

Competitive compensation
Complimentary meal while on shift
Opportunities for career advancement
Free parking
Company-wide events
Playground Cares volunteer opportunities

Responsibilities:

Culinary Development: Conceptualize, test, and implement seasonal menus and daily specials that reflect current culinary trends and brand identity.
Service Supervision: Oversee prep, cook stations, and plating during service to ensure precise flavour, presentation, and quality control.
Team Leadership & Mentorship: Recruit, train, schedule, and mentor sous chefs, line cooks, and kitchen assistants while supporting career growth.
Cost & Inventory Management: Monitor food and labour costs, manage physical inventory, minimize kitchen waste, and order supplies within budget constraints.
Food Safety & Compliance: Enforce strict hygiene standards, health department regulations, and kitchen safety practices.
Operational Collaboration: Partner with front-of-house staff and management to maintain seamless service flow and handle special dietary requirements or guest requests

Requirements:

Experience: 5+ years as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume culinary establishment.
Education: Degree or diploma in Culinary Arts, or equivalent certified culinary training (strong asset).
Technical Skills: Mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation.
Certifications: Valid MAPAQ certification.
Leadership Competencies: Excellent communication, strong problem-solving skills under pressure, and proven staff development capabilities.
Bilingual (English and French).
Must be able to work on your feet for the duration of the shift.
Flexibility to work various shifts, including weekends, evenings, overnight hours and holidays.

Join our team and become a vital part of an exceptional journey. Here, your unique talents and ambitions will flourish, finding the perfect environment to thrive. Apply today and embark on a journey of innovation, synergy, and personal growth that will reshape the course of your career.

Read the full bilingual original

Head Chef/Chef de Cuisine

About us:

Position Overview:

What we have to offer:

Competitive compensation
Complimentary meal while on shift
Opportunities for career advancement
Free parking
Company-wide events
Playground Cares volunteer opportunities

Responsibilities:

Culinary Development: Conceptualize, test, and implement seasonal menus and daily specials that reflect current culinary trends and brand identity.
Service Supervision: Oversee prep, cook stations, and plating during service to ensure precise flavour, presentation, and quality control.
Team Leadership & Mentorship: Recruit, train, schedule, and mentor sous chefs, line cooks, and kitchen assistants while supporting career growth.
Cost & Inventory Management: Monitor food and labour costs, manage physical inventory, minimize kitchen waste, and order supplies within budget constraints.
Food Safety & Compliance: Enforce strict hygiene standards, health department regulations, and kitchen safety practices.
Operational Collaboration: Partner with front-of-house staff and management to maintain seamless service flow and handle special dietary requirements or guest requests

Requirements:

Experience: 5+ years as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume culinary establishment.
Education: Degree or diploma in Culinary Arts, or equivalent certified culinary training (strong asset).
Technical Skills: Mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation.
Certifications: Valid MAPAQ certification.
Leadership Competencies: Excellent communication, strong problem-solving skills under pressure, and proven staff development capabilities.
Bilingual (English and French).
Must be able to work on your feet for the duration of the shift.
Flexibility to work various shifts, including weekends, evenings, overnight hours and holidays.

À propos de nous :

Playground est une destination de jeu internationalement reconnue située à seulement 15 minutes en voiture au sud du centre-ville de Montréal, sur le territoire mohawk de Kahnawake. Nous sommes actuellement en expansion, dévoilant de nouveaux espaces de jeu, un hôtel luxueux et des options de restauration spécialisées.

Aperçu du rôle :

Le/La Chef de Cuisine dirige les opérations culinaires quotidiennes, alliant création gastronomique et gestion rigoureuse de la brigade. En charge d'exécuter la vision culinaire de l'établissement, ce rôle supervise directement le personnel en cuisine, l'hygiène alimentaire, les relations fournisseurs et le contrôle des coûts pour garantir une qualité constante sur chaque assiette.

Ce que nous offrons :

Rémunération concurrentielle
Repas offert durant le quart de travail
Possibilités d’avancement
Stationnement gratuit
Événements organisés par l'entreprise
Possibilités de bénévolat pour Playground Cares

Responsabilités:

Création culinaire : Concevoir, tester et renouveler les menus saisonniers et les spéciaux du jour en accord avec l'image de marque de l'établissement.
Supervision du service : Chapeauter les stations de préparation, de cuisson et d’assemblage durant le service pour assurer l’exactitude des saveurs, ainsi qu’une présentation et une qualité irréprochables.
Gestion d'équipe : Recruter, former, organiser les horaires et encadrer les sous-chefs, chefs de partie et cuisiniers tout en favorisant leur progression.
Gestion financière et de l’inventaire : Surveiller le coût des aliments et la masse salariale, effectuer les inventaires et les commandes en respectant le budget, et limiter le gaspillage
Hygiène et sécurité : Veiller au respect strict des normes HACCP, des règles sanitaires et des consignes de sécurité du travail.
Coordination opérationnelle : Collaborer avec l'équipe de service dans un restaurant pour garantir un déroulement fluide du service et répondre aux exigences alimentaires particulières.

Exigences :

Expérience : 5 ans minimum à un poste de Sous-Chef ou Chef de Cuisine au sein d'un établissement gastronomique ou à fort volume.
Formation : Diplôme en arts culinaires (CAP, BEP, Bac Pro Cuisine, BTS Hôtellerie-Restauration) ou équivalent (atout).
Compétences techniques : Maîtrise des techniques culinaires classiques et modernes, calcul des fiches techniques, négociation avec les fournisseurs et maîtrise des logiciels de gestion.
Certifications: Certification MAPAQ valide.
Qualités humaines : Esprit de décision sous pression, excellente communication et capacités de leadership affirmées.
Bilingue (anglais et français).
Doit être capable de travailler debout pendant toute la durée du poste.
Flexibilité pour travailler divers quarts de travail, y compris les fins de semaine, les soirs, les heures de nuit et les jours fériés.

Joignez-vous à notre équipe et devenez un élément vital d’un parcours exceptionnel. Ici, vous serez dans l’environnement parfait pour l’épanouissement de vos talents uniques et de vos ambitions. Postulez maintenant pour rejoindre une aventure remplie d’innovation, de synergie et de croissance personnelle qui va remodeler votre parcours professionnel.

L'utilisation du genre masculin inclut le féminin et n'est utilisée que pour faciliter la lecture.

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More about this job

Responsibilities

Lead daily culinary operations, develop seasonal menus and specials, and oversee food preparation, cooking, plating, and quality during service. Manage and develop kitchen staff, control food and labor costs, maintain inventory and food safety standards, and coordinate with front-of-house teams to support smooth service and guest dietary needs.

Requirements

Requires at least five years of experience as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume establishment, along with mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation. A valid MAPAQ certification and English-French bilingualism are required; a culinary arts degree, diploma, or equivalent certified training is an asset, as is flexibility to work varied shifts and remain on one's feet throughout the shift.

Skills

Menu Development
Kitchen Operations
Culinary Techniques
Service Supervision
Team Leadership
Staff Training and Mentorship
Scheduling
Food Cost Control
Labor Cost Management
Inventory Management
Waste Reduction
Food Safety
Vendor Negotiation
Recipe Costing
Problem-Solving
Bilingual Communication

Benefits

Complimentary Meal While on Shift
Career Advancement Opportunities
Free Parking
Company-Wide Events
Volunteer Opportunities

Visa sponsorship

Not detected in the job text

Keywords

Culinary Operations
Seasonal Menus
Daily Specials
Classical Culinary Techniques
Modern Culinary Techniques
Food Preparation
Plating
Quality Control
Kitchen Staff Management
Staff Recruitment
Staff Training
Staff Scheduling
Food Cost Control
Labor Cost Management
Inventory Management
Inventory Software
Recipe Costing
Vendor Negotiation
Food Safety
Hygiene Standards
Health Regulations
Kitchen Safety
MAPAQ Certification
Fine Dining
High-Volume Food Service
Dietary Requirements
English
French

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