Chef de Cuisine – INK Entertainment

Full Time
  • Full Time
  • Toronto

INK Entertainment

About INK Entertainment

INK Entertainment is a leading lifestyle and entertainment company. Operating since 1982, INK Entertainment has demonstrated an enviable ability to read the pulse of ever-changing cultural times and tastes, responding with a host of successful enterprises, including critically acclaimed North American restaurant brands, Meet Dalia Miami,

Sofia (Toronto & Miami), Amal (Toronto & Miami), Level 6 Miami, Akira Back, Kost, Margo, Daphne and French Made; private member club Clio, Canada’s largest Dance Music Festival VELD Music Festival; a number of trendy clubs, including REBEL, Toybox, Cabana Pool Bar and Dragonfly Nightclub; as well as Taglialatella Galleries.

Job Summary

INK Entertainment is looking for a Chef de Cuisine who will work closely with the Executive Chef and is responsible for operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef’s absence, the Chef de Cuisine is directly responsible for all kitchen operations, management of the team and is responsible for the overall quality of the food production.

INK Entertainment prides itself in providing the team with cross-training opportunities for all positions and across all INK Entertainment venues. Employees will receive dining discounts, early access to some of INK’s events, and enrolment in INK’s Perkopolis perk program.

Duties and Responsibilities

Working under the direction of the Executive Chef to create a cohesive team, projecting a positive attitude within the kitchen and in the restaurant as a role model and member of the management team
Communicates with Chef/Sous Chef and other team members to learn of daily menu needs, events, and important shift information.
Reviews received food product for the day, speaks to suppliers in regard to quality, substitutions etc.
Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status; determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product and communicates this with other team members and chefs.
Conducts walk-throughs during each shift in order to monitor each station’s product quality, the status of production, and ingredient supply.
Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts.
Conducts uniform and line check at the start of, and throughout each shift.
Ensures waste sheets are printed, posted, and cross checked throughout the day.
Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labour reports and enters team schedule changes, adjusts clock in/out errors of team members when necessary.
Communicates with team members and other managers/chefs to plan and set expectations for the shift.
Communicates with chefs and managers to ensure required prep work is completed for each shift.
Ensures proper safety and sanitation procedures are upheld by all team members; ensures safe and sanitary workstations and walk-ins.
Ensures sanitizer buckets with solution are present at each station during service and refreshed prior to dinner service.
Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labour report), and communicates restaurant’s results.
Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations.
Ensures benchmarks are achieved for team member development and retention.
Sources qualified candidates holds departmental meetings to give direction and provide information to team members; observes team members’ on-the-job performance and conducts kitchen team member performance evaluations; is accountable for kitchen hiring, routine written performance appraisals and discipline.
Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; helps create and maintain written goals and benchmarks for self and team member development, always analyzes the performance of team members.
Helps achieve profit objectives by measuring and managing food, waste and labour costs and controllable expenses; analyzes production sheets; minimizes waste and labour costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achieves financial goals.
Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence.
Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment and organizes repairs and maintenance.
Ensures hand soap and paper towel are at each hand washing station and are up to standards at all times.
Ensures fridge and freezer temperature logs are up to date, can confidently address any fluctuations and take the lead on finding solutions.
Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies if necessary; ensures proper rotation and labeling of ingredients and products.
Understands and interprets P&Ls and other financial statements.
Interacts with FOH team members and guests by greeting them, providing service, answering questions, solving problems, and handling complaints.
Manages freezer and walk-in fridge, assesses first use needs in walk-in to ensure reduced product waste; ensures all freezer pulls are performed pro-actively.
Protects the integrity of all recipes, policies and procedures.
Follows established procedures to obtain results and ensures proper opening and closing procedures and proper station set-up compliance.
Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

Ensuring proper ordering and par levels.
Adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to team members immediately.
Reviews invoices to ensure accuracy, correcting errors if necessary and flagging price changes.
Demonstrates positive energy and stamina; upholds the highest quality standards for food, service and financial management; requires that kitchen operations meet his/her personal “stamp of approval” at all times. Develops team to execute shift duties independently of his/her own involvement.
Contributes to menu development and is comfortable and confident teaching every recipe and technique to all culinary team members.
Can confidently speak to and address any questions, concerns and allergies in regard to menus to all team members, front and back of house.
Perform other duties as required.


Prior experience as a Chef de Cuisine or similar position in a high-volume restaurant setting, serving breakfast, lunch, brunch, and dinner. Two (2) to Four (4) years of industry experience at the same role or similar in an established and recognized food service establishment. Must have extensive food preparation knowledge, and food handling and safety knowledge.
Knowledge and previous experience with Italian cuisine knowledge is preferred.
Requires good communication skills, both verbal and written, must be able to speak, read and write English.
Be a role model for the team with regards to punctuality and attendance, following all house rules and by always maintaining a positive attitude.
Must possess basic computational ability and possess basic computer skills.
Thorough working knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and applicable health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health.
Practice company culture and protect assets of the property.

Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
Perform all reasonable requests from executive team.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures including all company emergency and safety procedures.

Physical Demands

Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more.
Must be able to work in outdoor elements such as precipitation and wind.
Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen click apply for full job details


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