Chef de Cuisine

Job Description


Category: Travel, Tourism, and Hospitality

Posting number 4546690

Job Title:

Chef de Cuisine


The Distillery Restaurants Corporation


Toronto , ON

Chef de Cuisine – Mexican Cuisine

Employer: The Distillery Restaurants Corporation (“DRC”)

Company Address: 9 Trinity Street, Toronto, Ontario M5A 3C4

Restaurant Name: El Catrin Destilleria

Work Address: 18 Tank House Lane, Toronto, Ontario M5A 3C4

Vacancies: 1

Job Description:

El Catrin serves authentic, traditional and modern Mexican cuisine. The Chef de Cuisine will be responsible for planning, preparing and executing the preparation of all food items as well as assisting with food costing and menu development. The Chef de Cuisine will also be actively involved in training all staff at both the back and front of house.

Terms of the Position:

Start Date: As soon as possible

Hours: Full-time, permanentindeterminate position (44 hoursweek)

Salary: $75,000year


Medical and dental benefits for the Chef de Cuisine and spouse and dependent children (participation in group insurance benefits)

Cellphone allowance up to $100month


Possible discretionary, performance-based bonus

Language of Work: English

Job Duties:

Prepare a variety of Mexican dishes, including moles and traditional masa cookery and train sous chefs and cooks in preparing, cooking and plating dishes and cooking techniques

Check food for taste, temperature and presentation

Monitors fresh, frozen and dry goods being ordered and received in the kitchen

Monitor competitive operations by visiting other establishments

Carry out trainingdeveloping skills and knowledge of all kitchen staff

Comply with company policies and procedures and perform other tasks as assigned by management

Oversee the daily operations of the kitchen and catering events

Work closely with restaurant managers and supervisors to maintain and improve established standards and operating procedures

Coordinate food preparation in accordance with the Chef’s standards for quality, quantity, taste and presentation

Evaluate and monitor food trends, systems, practices and equipment and recommend changes when necessary

Work with Executive Chef on product development, recipe writing and costing of new recipes

Coordinate the transfer of product from one outletlocation to another as needed when catering

Oversee products purchased and received and see that they are put away in the right place and within an appropriate time period

Source new products as needed

Ensure safety, sanitation and hygiene standards are maintained

Oversee routine equipment inspections are performed and that repairs are carried out in a timely manner

Participate in hiring process of new employees, assist with coordination of the apprenticeshipexternship placementsmentoring training programs when needed, and carry out disciplinary action for employees when required

Be accountable for cost-effective operations through proper ordering, stock rotation, training and employee scheduling

See that proper costing procedures are in place and followed to establish sales price and maximize profitability

Report directly to the Corporate Executive Chef and Executive Chef on financial, management and operational matters in the kitchen

Visits the market to view new products and keep aware of fresh produce availability


Work experience: Minimum of four (4) years of experience as a Chef de Cuisine in a Mexican restaurant

Demonstrate experience working in a high-volume, fine dining Mexican restaurant

Education: At least 2 years of culinary training is required (e.g., culinary diploma, degree, or an equivalent apprenticeship program)

Demonstrate ability to supervise more than 20 people

Must have culinary experience in Mexican cuisine and demonstrate knowledge of modern and traditional Mexican cuisine with a focus on authentic and modern regional ingredients, flavour profiles, and dishes

Demonstrate strong problem-solving abilities and exceptional leadership abilities, including possessing strong relationship building and communication skills

Able to work in a fast-paced, changing environment and meet tight deadlines.

Working Conditions:

Kitchen environment – noisy, high temperatures, etc.

Frequent lifting and carrying of items up to 80lbs

Standing and walking required

Must be flexible to work on days, evenings, nights, weekends and holidays


Email your resume to

All qualified applicants are invited to apply, including those who identify as persons of colour, youth, newcomers, persons with disabilities, veterans, and Indigenous persons.

Posted 2021-04-09

There is something wrong with this job ad? Report the error