We are seeking an enthusiastic, passionate and experienced Banquet Chef to lead our culinary team in delivering exceptional banquet dining experiences.
The ideal candidate will possess strong leadership skills and a deep understanding of food preparation, kitchen management, and food safety standards.
As the Banquet Chef, you will be responsible for maintaining high-quality food, health and safety standards within a positive work environment.
We are seeking that certain candidate who wants to lead our team by demonstrating leadership, pride, creativity, dedication and determination.

EXPERIENCE

• Proven experience as a Banquet Chef or in a similar role within the food industry.
• Minimum 5 years of culinary management
• Minimum 5 years in the banquet hall industry
• A creative mind, eager to explore menu development
• Extensive knowledge of food preparation techniques and culinary trends.
• Familiarity with food safety regulations and best practices for food handling.
• Excellent communication skills with the ability to lead, motivate and inspire a team.
• Strong communication, leadership, and conflict resolution skills.
• Demonstrates exceptional energy and stamina
• Willingness to work flexible days and hours
  We thank all applicants for their interest, however due to a high volume of applications received, only those selected to proceed in the selection process will be contacted.
  We are committed to providing employment accommodation in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.
  Job Type: Full-time
  Pay: From $65,000.00 per year

Benefits:

• Company events
• Dental care
• Discounted or free food
• Extended health care
• On-site parking
• Paid time off
• Vision care

Experience:

• Kitchen Management: 5 years (required)
• Banquet Cooking: 5 years (required)

Work Location: In perso

• Oversee all kitchen operations, including food preparation, cooking, and presentation.
• Develop and design innovative menus that reflect current trends and customer preferences.
• Manage kitchen staff, providing guidance and training to ensure optimal performance.
• Ensure compliance with food safety regulations and maintain a clean kitchen.
• Optimize inventory control and reduce waste.
• Monitor food costs and quality to maintain profitability while delivering exceptional dishes.
• Foster a positive team environment that encourages creativity and collaboration among kitchen staff.
• Handle customer feedback regarding food quality or service.