head chef
193 Carlton Street TorontoON M5A 2K7
End Post Date:
May 7, 2026
Job Type:
Permanent employment Full time
Workspace:
Salary:
Industry Type:
Employer:
On site
$ 36.00 HOUR hourly30 hours per week
Hospitality
Yakitori Marketing Corp.
Work Hours:
30 hours per week
About the Company
About the Role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook food onregular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 16-20 people. Cuisine specialties: Japanese cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience:years to less thanyears. Employment terms options: Morning. Night. Day. Weekend.
Requirements
Maintain records of food costs, consumption, sales and inventory; Demonstrate new cooking techniques and new equipment to cooking staff; Supervise activities of specialist chefs, chefs, cooks and other kitchen workers; Create new recipes; Instruct cooks in preparation, cooking, garnishing and presentation of food; Supervise cooks and other kitchen staff; Prepare and cook food onregular basis, or for special guests or functions; Prepare and cook meals or specialty foods; Requisition food and kitchen supplies; Plan menus and ensure food meets quality standards; Supervise activities of sous-chefs, specialist chefs, chefs and cooks; Train staff in preparation, cooking and handling of food; Leading/instructing individuals
Education Requirements
Secondary (high) school graduation certificate
Skills
Fast-paced environment; Work under pressure; Tight deadlines; Attention to detail; Standing for extended periods; Leadership; Dependability; Efficient interpersonal skills; Flexibility; Initiative; Organized; Reliability; Team player
Additional Information
Work setting: Restaurant. Ranks of chefs: Head chef; Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods; Employment terms options: Evening. Shift
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