Head Chef Craft Pub & Kitchen

CONFIDENTIAL SEARCH Head Chef - Craft Pub & Kitchen Established Multi-Concept Hospitality Group | Toronto, Ontario Location: Toronto, Ontario Employment Type: Full-Time, Permanent Compensation: $70,000 - $80,000 per year + bonus, incentives & benefits Reports To: Ownership / Senior Leadership Team Conducted By: Mafra Talents - Confidential Client ABOUT OUR CLIENT Our client is a well-established and growing Toronto-based hospitality group operating a diverse portfolio of close to ten distinct restaurant concepts across the city and Greater Toronto Area, spanning lively Irish pubs, premium casual dining rooms, and chef-driven concepts, complemented by a busy private events and catering operation. This search is for one of the group's flagship, high-volume pub locations known for its energy, its loyal local following, and its commitment to quality, guest-driven pub fare. With continued growth plans across the portfolio and an evolving regional culinary leadership structure, the group is now seeking a Head Chef to lead the kitchen at this location. The identity of our client and the exact location will be shared with shortlisted candidates. This search is being conducted on a strictly confidential basis. THE OPPORTUNITY This is an outstanding opportunity for a driven, hands-on culinary leader to take full ownership of a high-volume, high-profile pub kitchen within a well-established and expanding hospitality group. You will set the standard for food quality, consistency, and guest experience at this location, while building and mentoring a kitchen team that shares your pride and pace. Beyond day-to-day leadership of this kitchen, ownership has identified this role as a potential platform for future growth. As the group's culinary leadership structure evolves toward a Regional Executive Chef / Director of Culinary Operations model overseeing multiple concepts, the right Head Chef will be well positioned to grow alongside it. This is a role for a chef who thinks beyond one kitchen, someone ready to build a strong track record here as the foundation for broader, multi-unit culinary leadership over time. KEY RESPONSIBILITIES Culinary Leadership & Menu • Lead all culinary operations at the location, setting and enforcing standards for quality, consistency, and presentation. • Develop and evolve a menu of elevated pub classics, seasonal specials, and guest favourites that balance authenticity, craft, and commercial appeal. • Maintain rigorous kitchen standards, recipes, and operating procedures consistent with group-wide expectations. • Support menu development for private events, group dining, and catering. • Partner closely with the General Manager and ownership to deliver an exceptional guest experience. Operations & Financial Performance • Own food cost, purchasing, inventory, and waste management for the location. • Analyze sales mix and menu performance to identify opportunities for improved profitability. • Manage kitchen labour, scheduling, and productivity against budget. • Apply technology and AI tools where useful to streamline costing, forecasting, scheduling, and reporting. • Conduct regular self-audits to ensure compliance with company culinary and operational standards. Team Leadership & Development • Recruit, train, coach, and retain a high-performing kitchen brigade. • Build a culture of accountability, cleanliness, organization, and continuous improvement. • Communicate clearly and consistently with management, kitchen, and front-of-house teams. • Mentor emerging kitchen leaders and contribute to succession planning as the group's culinary leadership structure grows. Health, Safety & Compliance • Ensure full compliance with food safety, sanitation, and health regulations at all times. • Maintain rigorous standards of workplace safety and lead corrective action plans where required. WHAT YOU'LL NEED • 5+ years of hands-on experience as a Head Chef, or senior Sous Chef in high-volume restaurant or pub environments. • Strong command of elevated pub, casual dining, or gastropub-style cuisine. • Solid understanding of kitchen financials: food cost, labour cost, purchasing, and inventory management. • Proven leadership skills with a track record of building and retaining strong kitchen teams. • Comfortable and confident using technology and AI tools to improve kitchen efficiency, costing, and administration. • Excellent communication skills across kitchen, management, and dining room teams. • Ambition and capability to grow into a broader, multi-unit culinary leadership role over time. • Food Handler Certificate required; First Aid Certificate preferred. • Health and Safety Level 1 & 2 certifications an asset. • A diploma or degree in culinary studies is a definite asset. WHAT'S ON OFFER • Base salary of $70,000 – $80,000 plus bonus and incentive program. • Comprehensive benefits plan. • A genuine, ownership-identified path toward expanded, multi-unit culinary leadership as the group's regional structure develops. • Industry-leading training and development programs. • Rapid career advancement opportunities within a growing hospitality group. • An unparalleled family-oriented culture. HOW TO APPLY This search is managed exclusively by Mafra Talents on behalf of our client. All applications and conversations are handled in strict confidence. Qualified candidates are invited to send their resume in confidence to Jose Mafra at [email protected], or apply through www.mafratalents.com. Our client is an equal opportunity employer committed to diversity and inclusion. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Lead all culinary operations for a high-volume pub, focusing on food quality, consistency, and menu evolution. Manage kitchen financials, including food and labor costs, while mentoring a high-performing kitchen brigade.

Requires 5+ years of experience as a Head Chef or senior Sous Chef in high-volume environments with strong financial acumen. Must possess a Food Handler Certificate and demonstrate the ability to use technology for kitchen efficiency.

• Bonus • Incentives • Comprehensive Benefits Plan • Training And Development Programs • Career Advancement Opportunities

• Analyse financièreSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Leadership
• Menu Development
• Food Cost Management
• Inventory Management
• Kitchen Labor Management
• Team Recruitment
• Staff Training
• Food Safety Compliance
• Waste Management
• Financial Analysis
• Catering Management
• Operational Auditing

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Diplôme professionnel

Expérience minimale

5+ ans

Postuler avant le

1 mars 2027

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Director

Mode de candidature

La candidature directe est offerte