Greek Restaurant jobs in Ontario

Executive ChefCulinary Leader | Culture Builder | Guest Experience Champion

NISI Greek TavernaBurlington, Ontario

Compensation: $60,000-$70,000 salary based on experience, $20,000-$40,000 performance-based bonus opportunities

About NISI

At NISI Greek Taverna, we believe hospitality begins with people and unforgettable experiences. Every dish that leaves our kitchen tells a story of authentic Greek tradition elevated through modern execution, exceptional ingredients, and genuine passion.

Our kitchen is built on teamwork, accountability, craftsmanship, and continuous improvement. We are searching for an Executive Chef who shares these values and is excited to lead a talented culinary team while helping shape the future of one of Burlington's premier dining destinations.

This is far more than a cooking position.

This is an opportunity to lead a kitchen, inspire people, develop future leaders, drive operational excellence, and create memorable dining experiences for every guest.

Position Summary

The Executive Chef is responsible for the overall culinary operation of NISI Greek Taverna. This includes leadership of the kitchen team, food quality, menu execution, food safety, labour management, inventory, purchasing, cost controls, and culinary innovation.

The Chef is expected to be a visible leader who coaches through positivity, leads by example, develops people, and consistently raises the standard of excellence.

What Success Looks Like

A successful Executive Chef at NISI will:

• Build and develop an engaged kitchen team
• Deliver consistently exceptional food every service
• Maintain industry-leading cleanliness and food safety standards
• Control food and labour costs without sacrificing quality
• Create systems that promote consistency and efficiency
• Foster collaboration between Front of House and Back of House
• Inspire a positive culture built on accountability and respect
• Continually improve menus, recipes, and kitchen operations

Leadership ResponsibilitiesTeam Leadership

• Lead, inspire, and mentor all kitchen team members.
• Create a culture built around professionalism, accountability, teamwork, and pride.
• Coach employees through constructive feedback and ongoing development.
• Conduct regular performance conversations and coaching sessions.
• Identify future leaders and develop internal talent.
• Create a workplace where communication and respect are expected every day.
• Lead pre-shift kitchen meetings that prepare the team for successful service.
• Address performance concerns professionally and promptly.
• Promote a positive and solution-focused environment.

Hiring & Training

• Recruit and interview new culinary team members.
• Oversee onboarding and orientation.
• Develop structured training plans.
• Ensure all recipes, standards, and procedures are understood.
• Evaluate probationary employees.
• Provide continuous coaching after training completion.
• Build a team capable of executing consistently under pressure.

Culinary LeadershipFood Quality

• Ensure every plate meets NISI presentation standards.
• Maintain recipe consistency.
• Monitor portion control.
• Ensure proper garnish and presentation.
• Taste food regularly throughout service.
• Maintain speed without sacrificing quality.
• Approve every feature and menu addition before launch.

Menu Development

• Collaborate with ownership and leadership on seasonal features.
• Develop innovative menu items while respecting Greek culinary traditions.
• Create feature menus and limited-time offerings.
• Evaluate menu performance.
• Recommend pricing improvements.
• Standardize recipes with accurate costing.

Kitchen OperationsDaily Responsibilities

• Lead service from the kitchen.
• Organize daily production.
• Oversee prep schedules.
• Ensure proper mise en place.
• Monitor ticket times.
• Maintain communication with Expo.
• Manage kitchen flow during peak periods.
• Ensure equipment is functioning properly.
• Coordinate repairs when necessary.

Inventory & Ordering

• Complete weekly inventory.
• Monitor food usage.
• Minimize waste.
• Maintain proper stock levels.
• Order food and supplies responsibly.
• Build strong supplier relationships.
• Rotate inventory using FIFO.
• Reduce unnecessary spoilage.

Financial Accountability

The Executive Chef plays a key role in restaurant profitability.

Responsibilities include:

• Managing food cost targets
• Managing kitchen labour budgets
• Reducing waste
• Monitoring purchasing
• Managing inventory accuracy
• Forecasting ordering needs
• Analyzing menu profitability
• Maximizing kitchen efficiency

The Chef should consistently look for opportunities to improve profitability while maintaining exceptional guest experiences.

Food Safety & Sanitation

The Executive Chef is responsible for maintaining a kitchen that exceeds health department standards.

Responsibilities include:

• Enforcing Safe Food Handling practices
• Maintaining temperature logs
• Ensuring proper food storage
• Preventing cross contamination
• Maintaining cleaning schedules
• Leading deep cleaning initiatives
• Monitoring equipment sanitation
• Ensuring WHMIS compliance
• Ensuring workplace safety procedures are followed
• Maintaining allergy awareness throughout the kitchen

Food safety is never negotiable.

Culture & Teamwork

At NISI we hire great people first.

The Executive Chef must:

• Treat every employee with respect.
• Promote collaboration between BOH and FOH.
• Communicate openly and honestly.
• Celebrate team successes.
• Coach rather than criticize.
• Hold everyone accountable equally.
• Lead calmly during stressful situations.
• Be approachable and supportive.

We believe culture is built every shift.

Guest Experience

Although guests may never enter the kitchen, they experience the Chef's leadership with every plate served.

Responsibilities include:

• Ensuring consistent food quality
• Supporting guest recovery when required
• Accommodating dietary restrictions whenever possible
• Responding professionally to guest feedback
• Creating memorable dining experiences

Every guest deserves our very best.

Administrative Responsibilities

• Complete schedules
• Manage labour forecasting
• Complete inventories
• Maintain ordering records
• Update recipes
• Maintain training documentation
• Participate in management meetings
• Assist with budgeting
• Support restaurant initiatives
• Ensure policy compliance

Qualifications

Preferred qualifications include:

• Minimum 5 years culinary leadership experience
• Previous Executive Chef or Sous Chef experience
• Strong leadership and coaching ability
• Excellent communication skills
• Knowledge of Mediterranean and Greek cuisine is considered a strong asset
• Strong understanding of food costing
• Inventory management experience
• Labour management experience
• Safe Food Handling Certification
• Ability to thrive in a high-volume environment
• Strong organizational skills
• Passion for hospitality

The Ideal Candidate

You are someone who:

• Leads with humility
• Inspires rather than intimidates
• Loves developing people
• Holds high standards
• Thrives under pressure
• Takes pride in consistency
• Is organized and proactive
• Thinks like an owner
• Never stops learning
• Believes every guest deserves excellence

Why Join NISI?

At NISI Greek Taverna, we are building more than a restaurant—we are building a team that people are proud to be part of.

We invest in our leaders, encourage professional growth, value new ideas, and believe that great culture creates great hospitality.

When our team succeeds, our guests feel it.

If you're passionate about leading people, creating exceptional food, and building something special, we'd love to meet you.

Position Details

Position: Executive Chef

Employment Type: Full-Time

Location: Burlington, Ontario

Compensation: $60,000-$70,000 salary based on experience, $20,000-$40,000 performance-based bonus opportunities

Reports To: General Manager

Our Core Values

At NISI, every decision is guided by five core principles:

• Hospitality First – Every guest interaction matters.
• Lead by Example – Great leaders set the standard through their actions.
• Own It – Take accountability, solve problems, and continuously improve.
• One Team – Success comes through trust, communication, and collaboration.
• Pursue Excellence – Never settle for average; strive to improve every day.

If these values align with who you are, we invite you to apply and become part of the NISI family.

Pay: $60,000.00-$70,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• Paid time off
• Vision care

Experience:

• Chef: 5 years (preferred)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In person