Emplois Chef Manager (Newcastle Village, ON)

About the Role

We are seeking a passionate, hands-on Kitchen Manager / Head Chef to lead the culinary operations of a new contemporary-casual restaurant in Cobourg. Our concept combines a welcome dining experience, a vibrant bar program, private events, and a state-of-the-art indoor golf simulator experience, creating a dynamic environment.

This is a working leadership position best suited to a chef who thrives in service, enjoys developing people, and takes pride in delivering consistently great food. The successful candidate will lead a small culinary team while remaining actively involved in day-to-day kitchen operations.

This candidate will be responsible for food quality, team leadership, inventory management, scheduling, food safety, and operational execution while helping foster a positive and accountable kitchen culture.

This position will report directly to ownership who will act as day to day management.

Why Join Us?

This is a unique opportunity to join the opening leadership team of one of Northumberland County's newest hospitality destinations.

As Kitchen Manager / Head Chef, you'll play a key role in shaping the culinary program, building the kitchen culture, and helping launch a restaurant designed to become a destination within the community.

We're looking for someone who wants to take ownership, contribute ideas, develop a team, and grow alongside the business.

Key Responsibilities

Culinary Leadership

• Lead daily kitchen operations and service execution.
• Maintain a strong presence on the line during peak service periods.
• Ensure consistent food quality, presentation, and portion control.
• Support the execution of the established menu while contributing feature ideas, seasonal specials, and operational feedback.
• Maintain prep systems, production schedules, and service readiness.

Team Leadership

• Recruit, train, coach, and develop kitchen team members.
• Foster a positive, professional, and accountable team culture.
• Help create schedules based on business needs and labour targets.
• Lead by example and maintain high standards of performance.

Operations

• Manage food ordering, inventory, receiving, and waste control.
• Ensure compliance with food safety and sanitation standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Support special events, promotions, and group functions as required.

What We’re Looking For

• 3-5+ years of progressive culinary leadership experience.
• Previous experience as a Kitchen Manager, Sous Chef, Head Chef, or similar role.
• Strong leadership and communication skills.
• Proven ability to lead service in a fast-paced restaurant environment.
• Experience with inventory management, ordering, scheduling, and food cost controls.
• Food Handler Certification required.
• Red Seal Certification or Culinary Diploma is considered an asset.
• Experience opening a new restaurant or participating in a restaurant launch is considered an asset.

What Success Looks Like

• Consistent food quality and execution.
• Strong kitchen culture and team development.
• Positive guest feedback.
• Effective inventory and food cost management.
• Safe, organized, and efficient kitchen operations.
• Successful execution of events and busy service periods.

Compensation & Benefits

Compensation

• $65,000 - $70,000 annually, based on experience.

Benefits & Perks

• Health benefits.
• Staff meals during shifts.
• Employee dining discounts.
• Opportunity to join the opening leadership team of a new hospitality concept.
• Supportive ownership team with a collaborative management approach.
• Opportunities for future growth and advancement as the business expands.

Apply

If you are a motivated culinary leader who enjoys being part of the action, developing people, and creating exceptional guest experiences, we would love to hear from you.

Pay: $65,000.00-$70,000.00 per year

Benefits:

• Company events
• Discounted or free food
• On-site parking
• Paid time off

Work Location: In person