Executive Chef

Employer: The Bruce Address and Location of Work: 750 Queen St, Kincardine, ON N2Z 2Y2 Job Title: Executive Chef Terms of Employment: Full-time, permanent, 40 hours per week Language: English Compensation: $34 per hour, Overtime paid at 1.5x wage per hour after 44 hours of work per week. About The Bruce Kincardine The Bruce Kincardine is a premier lakeside dining destination overlooking Lake Huron and the marina in beautiful Kincardine, Ontario. As a vibrant steakhouse, we offer an extensive menu featuring high-quality steaks, fresh seafood, daily specials, and weekend breakfast options. Our commitment to exceptional cuisine, warm hospitality, and stunning views makes us a favorite for locals and visitors alike. We are seeking a passionate and experienced Executive Chef to lead our kitchen team and elevate our culinary offerings Duties and Responsibilities: The Executive Chef will be responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, safety, and presentation. This role involves menu development, team leadership, inventory management, and collaboration with front-of-house staff to deliver an outstanding dining experience. The ideal candidate is a creative culinary professional with a strong background in steakhouse-style cuisine, who thrives in a fast-paced, seasonal environment. Key Responsibilities • Develop and update seasonal menus, incorporating fresh, local ingredients while focusing on menu ideas, and innovative daily features to align with our lakeside theme. • Lead, train, and supervise kitchen staff, including sous chefs, line cooks, and prep staff, fostering a collaborative, team scheduling, and efficient team environment. • Manage inventory, ordering, and cost control to maintain profitability while minimizing waste. • Ensure compliance with all health and safety regulations, including food handling, sanitation, and HACCP • Oversee food preparation, plating, and quality control to guarantee consistency and excellence in every dish. • Collaborate with management on budgeting, supplier relationships, and special events such as seasonal dining features or holiday menus. • Monitor kitchen equipment maintenance and recommend improvements as needed. • Adapt to varying business volumes, including peak summer seasons and weekend breakfast service. Job Requirements: • 2+ years experience as a Head Chef, sous chef, or Chef de Partie in a high-volume restaurant • Strong knowledge of grilling techniques, meat preparation, and seasonal ingredients, with an emphasis on quality and flavour. • Excellent leadership and communication skills, with the ability to motivate and mentor a diverse team. • Proficiency in kitchen management, inventory systems, and cost analysis. • Familiarity with food allergies, dietary restrictions, and sustainable sourcing practices. • Ability to work hours, including evenings, weekends, and holidays, with 40+ hours per week. • Passion for creating memorable dining experiences in a scenic, community-oriented setting. Qualified applicants are asked to submit both their resume and cover letter by email to brucesteakhouse@bmts.com We are dedicated to diversity and providing an inclusive workplace for all, and we especially encourage members of underrepresented groups to apply. We thank all applicants however, only those selected for an interview will be contacted.