Hi,
We’re Mizunara - a brand new 60-70 seat Japanese whisky cocktail bar coming to the downtown Toronto core this winter.
We have a small a la carte menu, as well as a 6 seat omakase bar.

JOB OVERVIEW

We are seeking a talented and experienced Head Chef to lead our kitchen team and oversee all aspects of food preparation and service. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to create innovative menus that delight our guests. As the Head Chef, you will be responsible for maintaining high standards of food quality, safety, and presentation while managing kitchen operations efficiently.

QUALIFICATIONS

• Proven experience in a Head Chef or similar leadership role within the restaurant industry.
• Strong background in food preparation, cooking techniques, and menu development.
• Knowledge of food safety standards and best practices in food handling.
• Excellent team management skills with the ability to motivate and lead a diverse team.
• Previous experience in restaurant management is preferred.
• Strong communication skills to effectively interact with staff and guests.
• A passion for hospitality and delivering exceptional dining experiences.
• Ability to work in a fast-paced environment while maintaining attention to detail. Join our dynamic team as we strive to create memorable culinary experiences for our guests!

• Supervise and coordinate kitchen staff to ensure smooth operations and high-quality food service.
• Oversee food preparation and cooking processes to maintain consistency and quality.
• Develop creative menus that reflect current culinary trends while meeting customer preferences.
• Ensure compliance with food safety regulations and proper food handling procedures.
• Manage inventory, order supplies, and control food costs to maximize profitability.
• Train, mentor, and evaluate kitchen staff to enhance their skills and performance.
• Collaborate with restaurant management to ensure seamless service delivery.
• Maintain cleanliness and organization in the kitchen environment.
• Address any customer feedback or concerns regarding food quality or service.