Head Chef / Kitchen Manager

A hospitality venue in Northern Ontario is looking for a practical, team-oriented Head Chef / Kitchen Manager to oversee kitchen operations and support a high-quality dining experience. This is a hands-on leadership position suited to someone who enjoys being involved in both cooking and day-to-day management. The successful candidate will plan and update menus for everyday dining, private functions, and special events, while also ensuring food is prepared and presented to a consistent standard. Duties include supervising kitchen staff, organizing schedules, setting expectations, and helping create a positive and respectful workplace. You will also manage purchasing, supplier coordination, stock control, food and labour costs, and waste reduction. In addition, you will establish recipes, portioning, prep routines, and operational procedures to keep the kitchen running efficiently. Close collaboration with management and event staff will be important when planning menus, timelines, guest numbers, and service flow. The role requires a strong background in a lead culinary position, along with experience in restaurant and banquet service. Applicants should be comfortable working evenings, weekends, and event-based shifts. Food safety certification is required, and formal culinary training or Red Seal certification is considered an asset. Compensation is negotiable based on experience, with full-time hours and on-site work.