Executive Chef
Christie Ossington Neighbourhood Centre - Toronto, ON

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Interest Requirements: Cover letter, Resume and References
Job Title: Executive Chef
Program: LOFT Kitchen with the LOFT Youth Centre for Social Enterprise and Innovation
Reports to: Executive Director
Salary: Dependent on Experience, Full Time Management Position


LOFT Kitchen is a social enterprise that employs youth facing barriers to employment. By working for LOFT Kitchen youth gain skills and experience to offer them an advantage in the work force. Youth receive support from the staff of LOFT YCSEI in the following areas: job placement and interview skills, housing support, career and life counselling, mentoring and resource development. LOFT Kitchen offers youth skills specific to the food industries and hospitality, and supports their transition to further employment and education. This position works very closely with the LOFT Kitchen Manager.

Executive Chef Responsibilities and Duties:

-Design and implement catering menus and manage all catering contracts in a high volume, time sensitive environment
-Design and implement day to day LOFT Kitchen menu and daily food production; develops standard recipes and techniques for food preparation and presentation
-Coordinate staff hiring, training, scheduling
-Develop and maintain annual food & beverage budget including labour, ordering, inventory, equipment, operations and controls
-Ensure compliance with municipal health and safety laws; maintains sanitation procedures and schedules
-Monitor and develop team member performance to include supervision, counselling, evaluation, recognition, reward and progressive discipline
-Coordinate team to ensure timely production of house menu and catering contracts
-Host events including the Yum Yum Supper Club to highlight youth skill development and practice
-Work with management team to devise rental schedules, standards and fees
-Work with LOFT Kitchen Manager to implement weekly/nightly class and workshop schedules

Executive Chef Requirements:

-Certificate or degree through a recognized institution of culinary arts
-Minimum of 5 years of experience as an Executive Chef with a minimum of 5 years of catering experience
-Demonstrated leadership – Proven ability to effectively lead and train a diverse workforce
-Outstanding management, organization and communication skills
-Fosters relationship and a positive climate to build effective teams that are committed to organizational goals and initiatives
-Working knowledge of Catering software
-Interest and knowledge of urban agriculture an asset
-Must be able to work early mornings, and special events when necessary
-Drivers licence
-Must be able to lift up to 50+ pounds
-Should possess computer literacy skills; social media skills an asset