JOB POSTING: Executive Chef
Location: York Univerity Student Centre (YUSC), York University – Keele Campus
Department: Food Services
Reports To: General Manager / Executive Director
Job Type: Full-Time
JOB STATEMENT:
The Executive Chef is a key leader within the Food Services department at the York University Student Centre (YUSC), responsible for the overall culinary direction and management of Break Room, Break Café, and Cedarstone Catering. This role ensures that all food services meet the highest standards of quality, safety, and customer service, while fostering a culture of innovation and inclusivity.
Reporting to the General Manager and working in close collaboration with the Sous Chef, Catering Manager, Break Room Manager and Break Café Manager, the Executive Chef leads all kitchen operations, including menu development, staff supervision, budget oversight, and event execution. The successful candidate will demonstrate strong leadership, creativity, and a commitment to aligning culinary operations with YUSC’s mission of serving a diverse and dynamic student community.
ESSENTIAL FUNCTIONS:
A. Culinary Operations & Menu Development
- Oversee and guide daily kitchen operations including restaurant, café and catering.
- Maintain food quality, consistency, and adherence to recipes and specifications.
- Lead the creation and costing of menus for all outlets, including seasonal, themed, and dietary-inclusive options.
- Develop and implement kitchen SOPs, portion controls, and costing systems to ensure efficiency.
- Collaborate with the General Manager to improve systems and promote innovation in kitchen practices.
B. Team Leadership & Human Resources
- Hire, train, schedule, and mentor all kitchen staff including sous chef, cooks, and dishwashers.
- Conduct regular performance reviews and implement staff development plans.
- Promote a positive and inclusive kitchen culture with a focus on teamwork and high performance.
- Monitor and manage labour within budgeted targets, and take disciplinary action when required.
- Review and approve employee timecards to ensure accuracy and timely processing for payroll.
C. Financial & Inventory Management
- Support the General Manager in creating and managing department budgets.
- Monitor and control food and labour costs; minimize waste and resolve variances.
- Perform monthly inventory counts, order supplies, and oversee receiving and storage processes.
- Process invoices and monitor cost of goods sold.
D. Catering & Events Execution
- Lead the culinary planning and delivery for campus catering events.
- Collaborate with the Catering Manager and Catering Coordinator to ensure smooth execution and client satisfaction.
- Ensure staffing and production are aligned with event scope, budget, and guest expectations.
E. Health, Safety & Compliance
- Ensure all operations meet municipal, provincial, and institutional health and safety regulations.
- Maintain a clean and hazard-free kitchen environment.
- Lead regular food safety audits, inspections, and staff training sessions.
F. Administration & Collaboration
- Participate in campus committees and collaborate with peers across departments.
- Assist in preparing reports, maintaining records, and updating administrative systems as needed.
- Represent kitchen operations at management team meetings and contribute to strategic planning.
WORKING CONDITIONS AND PHYSICAL ENVIRONMENT:
- Full-time role with flexibility to work evenings, weekends, and during special events.
- Fast-paced, high-demand environment across multiple kitchen and service locations on campus.
- Regularly required to stand for extended periods, with frequent walking, bending, and lifting of items up to 50 lbs.
- Occasionally works in hot, noisy, or distracting environments typical of commercial kitchens.
- Must manage multiple priorities while maintaining attention to detail and food safety standards.
- Moderate mental effort required to balance administrative responsibilities with operational demands.
- May involve repetitive tasks such as ordering, inventory, and documentation.
- Must handle confidential employee or operational information with discretion.
- Occasional travel across campus for meetings, events, or coordination between outlets.
JOB SPECIFICATIONS:
- Minimum 5–7 years in a leadership culinary role (Executive Chef or Senior Sous Chef), preferably in a multi-outlet or institutional setting.
- Culinary Red Seal Certification or equivalent (preferred).
- In-depth experience in restaurant, café, bar-style, and catering environments.
- Proven leadership and staff management skills.
- Strong financial literacy and experience with food costing and budgeting.
- Proficiency with POS and inventory platform.
- Strong written and verbal communication skills.
- Valid Food Handler Certification.
- First Aid/CPR Certification (an asset).
- Experience working in a catering, campus or university food service environment.
- Demonstrated commitment to equity, diversity, and inclusion.
- Passion for student-centered service and community engagement.
Job Type: Full-time
Pay: $70,000.00-$80,000.00 per hour
Benefits:
- Dental care
- Extended health care
- Life insurance
- On-site parking
- RRSP match
- Vision care
Application question(s):
- How many years of experience do you have in a leadership culinary role (Executive Chef, Head Chef, or Senior Sous Chef)?
- Do you have experience overseeing multiple food service operations (e.g., restaurant, café, bar, and catering)?
- How would you rate your experience managing food costs, budgets, inventory, and financial performance?
- Which POS and inventory management systems have you used?
- Please describe your experience leading and developing culinary teams, including the approximate number of staff you have supervised.
Education:
Licence/Certification:
- Red Seal (preferred)
- Food Handler Certification (required)
- First Aid Certification (preferred)
Work Location: In person
