Chef

One Eyed Jack is seeking a creative, hands-on Chef who can bring fresh ideas to our menu, enhance the flavours of our existing dishes, and improve kitchen efficiency.

We’re looking for someone who combines culinary creativity with practical execution—developing great food, creating recipes that work in large batches, and helping our teams deliver consistent quality and presentation across multiple locations.

Responsibilities

• Develop and enhance our menu: Create new dishes, sauces, marinades, and seasonal features. Refine existing recipes to improve flavour, texture, presentation, and guest satisfaction.
• Create recipes that scale: Develop, test, and document standardized recipes for large-batch preparation, including ingredient weights, methods, equipment requirements, cooking times, yields, and portion sizes.
• Standardize preparation from start to finish: Work with the operations team to establish clear procedures for each dish, covering ingredient preparation, cooking, holding, cooling, storage, reheating, and service. Define temperatures, timing, equipment settings, and food safety and quality checkpoints at each stage.
• Standardize plating across locations: Create visual plating guides with reference photos, portion sizes, dishware, garnishes, and assembly instructions. Ensure presentation is consistent and practical during busy service periods.
• Improve kitchen efficiency: Streamline prep schedules, production planning, and kitchen workflows to reduce unnecessary steps, improve service speed, and make better use of labour and equipment.
• Control costs and reduce waste: Calculate recipe and portion costs, monitor ingredient yields, and improve ingredient usage while maintaining food quality.
• Train and support kitchen teams: Teach standardized recipes, preparation methods, plating, portion control, and food safety procedures. Conduct regular checks and provide constructive feedback.
• Support inventory management: Help establish prep quantities, stock rotation practices, and ordering requirements based on demand. Identify opportunities to use ingredients across multiple dishes.
• Maintain food safety standards: Uphold proper sanitation, allergen management, labelling, temperature monitoring, and safe food handling practices.
• Collaborate on menu launches: Work with management and operations to test dishes under real service conditions, gather feedback, and ensure teams are prepared before new items launch.
• Lead by example: Provide hands-on support during preparation and service, troubleshoot quality issues, and take ownership of improvements.

Qualifications and Skills

• Proven experience as a Chef, Head Chef, Sous Chef, or in a similar culinary leadership role.
• Strong recipe development skills and an excellent understanding of flavour, seasoning, and cooking techniques.
• Experience with high-volume cooking and scaling recipes without sacrificing quality.
• Knowledge of food costing, yield calculations, portion control, and waste reduction.
• Ability to write clear recipes, preparation procedures, and plating guides that others can follow accurately.
• Strong organization, planning, and problem-solving skills.
• A collaborative leadership style, clear communication, and experience training kitchen teams.
• A practical approach to balancing creativity, consistency, service speed, and profitability.
• Relevant food safety certification or willingness to obtain it.
• Experience supporting multiple restaurant locations is an asset.

What Success Looks Like

Great-tasting food that guests return for, consistent preparation and plating across locations, confident kitchen teams, and measurable improvements in prep time, service speed, food costs, and waste.

How to Apply

Submit your resume and a brief description of your experience with menu development, large-batch cooking, or improving kitchen operations. We’d love to hear about a dish you developed or a kitchen improvement you’re proud of.

Pay: $60,000.00-$100,000.00 per year

Work Location: In person