Full Job Description
The Hindu Temple & Community Centre in Hamilton, Ontario, is seeking an experienced and dependable Executive Chef & Kitchen Manager to lead our temple kitchen operations.
In this role, you will oversee daily temple food and prasadam preparation, lead kitchen staff and volunteers, manage food safety and inventory, and direct large-scale catering for major Hindu festivals and community gatherings.
Key Responsibilities
- Prepare high-quality Indian vegetarian meals, prasadam, and traditional No-Onion/No-Garlic (NONG) dishes.
- Lead food production in North Indian and Gujarati cuisines (South Indian cooking experience is an asset).
- Plan, scale, and execute high-volume catering for 500 to 2,000+ people during major Hindu festivals (e.g., Diwali, Janmashtami, Navratri, Holi).
- Supervise, train, and schedule kitchen staff and community volunteers.
- Oversee food purchasing, inventory management, recipe standardization, and food waste reduction.
- Ensure strict compliance with Ontario food safety and sanitation regulations.
- Respect and uphold temple traditions, religious cooking guidelines, and dietary standards.
Qualifications & Requirements
Required:
- 5+ years of professional Indian culinary experience.
- Expertise in Gujarati, North Indian, Vaishnav, Jain, or Swaminarayan cuisine.
- Prior experience in a temple kitchen, banquet facility, or high-volume Indian vegetarian restaurant.
- High-volume batch cooking experience.
- Strong knowledge of food safety guidelines and inventory management.
Pay: $50,000.00 per year
Experience:
- Cooking: 3 years (required)
Work Location: In person