COMPANY OVERVIEW

That’s Italian Ristorante is a family-owned establishment with over 50 years of tradition in the hospitality industry. We pride ourselves on delivering an authentic Italian dining experience, combining exceptional food with outstanding service. Our commitment to excellence extends to our team, as we strive to create a supportive and rewarding work environment.

SUMMARY

We are seeking an Executive Chef to lead our kitchen team at That’s Italian Ristorante. This role is pivotal in ensuring the highest standards of food quality and presentation while fostering a positive team atmosphere. As the Executive Chef, you will play a key role in maintaining our reputation for exceptional Italian cuisine.

REQUIREMENTS

• Proven experience as an Executive Chef or in a similar leadership role within the restaurant industry.
• Strong knowledge of Italian cuisine and culinary techniques.
• Excellent leadership and team management skills.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong communication skills for effective collaboration with staff and management.
• Experience in menu planning, food costing, and inventory management.
  If you are passionate about culinary excellence and ready to lead a dedicated team, we invite you to apply for the Executive Chef position at That’s Italian Ristorante today!
  Job Type: Full-time
  Pay: From $30.00 per hour
  Expected hours: No less than 40 per week

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• On-site parking
• Vision care

Flexible language requirement:

• French not required

Ability to commute/relocate:

• Vaughan, ON L4L 3Y9: reliably commute or plan to relocate before starting work (required)

Language:

• Italian (preferred)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

• Oversee all kitchen operations, ensuring high standards of food quality and safety.
• Develop and implement innovative menus that reflect authentic Italian cuisine.
• Manage kitchen staff, providing training and guidance to enhance their skills.
• Maintain inventory levels and control food costs effectively.
• Ensure compliance with health and safety regulations in the kitchen.
• Collaborate with front-of-house staff to ensure seamless service delivery.
• Foster a positive work environment that encourages teamwork and creativity.