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Job details
Company: University of Toronto
Job Title: Executive Chef and Culinary Operations Manager
Job Category: Executive Chef
Industry Categories:
Job description: Date Posted: 10/19/2021
Req ID: 18818
Faculty/Division: VP & Provost
Department: Hart House
Campus: St. George (Downtown Toronto)


Key Qualities Summary – Innovative; Motivational; Collaborative; Efficient; Enthusiastic

Working under the general direction of the Director of Hospitality Services, the Executive Chef and Culinary Operations Manager (COM) develops and implements a comprehensive and integrated food and beverage plan, which supports and fosters the broader strategic and business objectives of Hart House. The Executive Chef and COM communicates Hart House’s mission and objectives to all team members and leads by example, reinforcing the organization’s values daily and inspiring the team with their exciting vision for Hart House Hospitality’s future. Working closely with the Director, Event Operations Manager, Reservations Manager, and Restaurant Manager, the successful candidate will create and implement the design, delivery, and regular reinvention of high-quality food products, programs, and services that meet the needs of a diverse community of constituents, including students, faculty, staff, alumni, and the wider GTA community.

The Executive Chef and COM is responsible for all Hart House activities pertaining to existing food and beverage operations as well as future outlets and growth. The Executive Chef and COM will establish targets, KPI’s, schedules, policies, and procedures. The successful candidate will be able to forecast, plan, and manage all orders, staff, and finances with the objective of maximizing sales and revenue through employee engagement, customer satisfaction, and continuous improvement. Responsible for overseeing a $3 million profit & loss budget, the Executive Chef and COM regularly reviews and prioritizes budget expenditures, making decisions in line with business strategies on pricing, menu items, and recipe adjustments.

The Executive Chef and COM leads and manages a large, diverse, and complex culinary team in food preparation, production, and delivery that meets the highest standards of quality. The successful incumbent is responsible for attracting, recruiting, onboarding, training, and coaching talent with a commitment to principles of equity and inclusion. Recognizing that customer satisfaction is a reflection of employee satisfaction, they will establish and foster a positive and safe work environment for current and prospective employees within Culinary Operations as well as throughout Hospitality Services and Hart House as a whole.

The Executive Chef and COM ensures a consistent high level of customer service and satisfaction is achieved through product presentation and menu concepts that are responsive to dietary restrictions and sensitivities, as well as food preferences. The successful candidate will strive to create a sense of belonging by showcasing the culinary knowledge and experience of diverse cultures and peoples through food and the ritual of eating. To achieve this goal, the Executive Chef and COM will build relationships and collaborate with internal partners, community members, and other industry professionals to develop and deliver menus and programs that promote an inclusive and diverse food community.
Skills: Essential Qualifications:



Certified Red Seal Chef qualification certificate or equivalent combination of education and experience. University degree, preferably in business or hospitality or acceptable equivalent combination of education and experience. Knowledge of Province of Ontario food service regulations, contract food service management companies’ method of operations, catering/hospitality standards, health & safety regulations.


Minimum 8 years’ experience managing the operation of a large, unionized, multi-unit commercial food and beverage establishment. Business and project management experience required. Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession. This includes experience in human resources management, including the knowledge required for management of people, employee training and leadership experience. Experience resolving complex problems. Expertise in food preparation acquired through progressive Chef positions in appropriate establishments, proven experience in the creation and implementation of new menus and food offerings, including those tailored to accommodate dietary and cultural needs. Familiarity with wedding/conference/event, restaurant, and retail operations on campus.


All manual skills consistent with an Executive Chef position. Must have working knowledge of MS Office; event management software and associated reporting; and recipe/food & labour cost tracking.


Able to communicate clearly, effectively and tactfully with all levels of the University community. Demonstrated ability to drive service excellence through employee- and customer-centric approach to operations. Good organizational and time management skills and the ability to work effectively under pressure. Must have good leadership, supervisory, motivational, organizational, administrative, and interpersonal skills. Strong budget and financial analysis skills, including the ability to interpret financial information and make recommendations, and implement decisions. Project management skill is a key component of this position. . Highly developed creativity and initiative to deal with unique challenges. Accountable for behaving in a manner that demonstrates personal commitment to responsiveness, innovation, teamwork and integrity. Demonstrated commitment to equity and inclusivity in community development. Demonstrated consensus builder, ability to work collaboratively across difference and employ effective conflict resolution skills. Proven inclusive people management practices. Demonstrated commitment to equity, diversity and inclusiveness in all work responsibilities and in collaborative workplace practices.

Closing Date: 11/16/2021, 11:59PM ET
Employee Group: Salaried
Appointment Type: Budget - Continuing
Schedule: Full-Time Hours vary depending on operational requirements. Flexibility is required. Evening and weekend work is required.​​​​​​​
Pay Scale Group & Hiring Zone: PM 4 -- Hiring Zone: $93,345 - $108,904 -- Broadband Salary Range: $93,345 - $155,575
Job Category: Hospitality

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Special Skills:
Scratch Skills:
Language requirements:
  • English-fluent (read & write)
Employment type:
  • Full Time
Salary Range: 93345 $ per year (negotiable)
Other Information
Degree: Post Secondary
Special Education:
Experience (year): 8
Job Location: Toronto-ON-Canada
Special Experience:
Industry Experience:
Location Experience:
Post Date: 10/26/2021
Contact Information
Name: University of Toronto
Address: 27 King's College Circle
City: Toronto
Postal or ZIP Code: M5S 1A1
State/Prov: ON
Country: Canada
Phone: 4169783744
Fax: -
E-mail: anita.chooraman@utoronto.ca
URL: http://
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