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Corporate Training Restaurant jobs in Ontario

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    • Supports food programs across multiple restaurant concepts, events, and off-site operations.
    • Maintain recipe standards, portioning, build guides, prep lists,…
    • 2–5 years of training experience, preferably in a multi-unit or franchise restaurant environment.
    • Frequent travel to restaurant locations.
    • Specialized training, employee empowerment and a commitment to hospitality excellence.
    • Using strong leadership skills, our Management Team inspires and…
    • Our clients include: corporate cafeterias, conference centres, catering companies, hotels, restaurant groups, retirement homes, sporting venues and event venues…
    • Ensure hospitality excellence is at the heart of our employee experience through specialized training and empowerment.
    • Our clients include: corporate cafeterias, conference centres, catering companies, hotels, restaurant groups, retirement homes, sporting venues and event venues…
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    • Near to local amenities (restaurants, banks, postal office).
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    • Assist with hiring, training, scheduling, and performance management of BOH team members.
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    • Comprehensive initial & ongoing training provided.
    • Oversee the scheduling, hiring, and training of culinary Team Members.
    • …all while having good time!
    • Passion for Italian food, wine, and authentic restaurant culture.
    • Support daily operations across the restaurant, bar, and lounge.
    • Three (3) year experience in high volume restaurant preferred.
    • Will be closely supervised; accepts all training and guidance on acontinuous basis.
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Job Post Details

Corporate Chef - job post

Our House Hospitality Company by Matty Matheson
923 Queen Street West, Toronto, ON M6J 1G5
From $70,000 a year - Full-time

Job details

Pay

  • From $70,000 a year

Job type

  • Full-time

Location

923 Queen Street West, Toronto, ON M6J 1G5

Benefits

Pulled from the full job description

  • Paid time off
  • Dental care
  • Store discount

Full job description

OHHC Corporate chef

Role Overview

  • Supports food programs across multiple restaurant concepts, events, and off-site operations.
  • Works closely with ownership, operations managers, general managers, kitchen managers, and chefs to maintain food quality, consistency, profitability, and day-to-day kitchen execution.
  • Hands-on position with shifting requirements based on business needs, including menu development, recipe testing, costing, training, purchasing support, supplier negotiations, inventory review, food cost tracking, kitchen audits, event support, and project management.

Key Responsibilities

  • Support culinary operations across company restaurants, quick service concepts, concessions stands, events, and pop-ups.
  • Develop, test, cost, and document recipes for new menu items, LTOs, and catering packages, and follow through with operational rollouts.
  • Maintain recipe standards, portioning, build guides, prep lists, and training documents.
  • Work with kitchen managers and chefs to improve consistency, prep systems, food quality, and service execution.
  • Review food cost, purchasing, inventory, waste, and sales mix to identify areas for improvement.
  • Assist with pricing, menu engineering, and profitability reviews for new menu items.
  • Support ordering systems, supplier communication, product sourcing, and pricing reviews.
  • Help troubleshoot kitchen issues related to staffing, prep, equipment, product quality, workflow, or service.
  • Conduct site visits and kitchen audits to review cleanliness, organization, food safety, product standards, and overall execution.
  • Support openings, new projects, off-site events, seasonal activations, and special menus as needed.
  • Work with marketing and operations on food styling, menu descriptions, photo/video shoots, and launch planning.
  • Help train cooks, managers, and chefs on recipes, standards, prep methods, and service expectations.
  • Provide reporting and updates on food cost, inventory, menu changes, operational issues, and project progress.

Weekly Task Summary

  • Review inventory counts, food cost, purchasing, and product usage across multiple locations.
  • Check in with chefs and managers, visit sites as needed, and help with prep or service issues.
  • Review recipe and costing updates, and support active menu changes, events, or projects.
  • Follow up on supplier pricing, update prep guides or build sheets, and review sales and product mix.
  • Assist with food shoots or marketing needs, and help teams prepare for upcoming events or higher volume periods.

Maintain regular communication with operations, ownership, managers, chefs, suppliers, and other departments.

Pay: From $70,000.00 per year

Benefits:

  • Dental care
  • Paid time off
  • Store discount

Work Location: In person

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