Job #064 Private Chef de Cuisine required for dynamic Toronto entrepreneur

Toronto • Ontario • Full-time • Live-out (this is a travelling position and accommodations will be provided)

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Private Chef de Cuisine required to manage a team of 4 to 6 cooks (depending on the season and event intensity) for a dynamic, Toronto-based entrepreneur. It’s an excellent opportunity for an experienced individual who seeks challenges, enjoys positive and energetic work environments, and wishes to be surrounded by similar professionals with a desire to work in concert with them. This is a travelling position requiring international travel between residences for between 65 to 75 days per year. The position is full-time, primarily Toronto-based and live-out while in Toronto. Accommodation and a per diem are provided while travelling.

Location: Toronto, Ontario based with international travel


Position Offers:

  • A generous and competitive salary based on experience

  • A retirement savings plan

  • A robust benefits package

  • Travel per diem

  • Telecommunications allowance

  • An annual discretionary bonus

  • Fuel allowance


Private Chef de Cuisine's Duties & Responsibilities:
  • The Private Chef de Cuisine will report to the Corporate Chef who has an 11-year tenure

  • All calendaring, event planning and logistics are done in liaison with the Corporate Chef

  • In the absence of direction from the Corporate Chef, additional support would come from the Director of Residences who may or may not be onsite

  • The Private Chef de Cuisine is expected to lead a team of 4 to 6 cooks during peak season of June through September

  • The person will also work with the Director of Service and jointly lead a team of 4 to 6 service staff

  • Logistics planning along with the Corporate Chef and the Director of Residences that can include constructing off-site kitchens (i.e. on barges) to development of interesting and original event themes

  • Menu conception, procurement, preparation and planning

  • Menus are typically a combination of High-Low food. The Principal eats simple but clean and nutritious meals. Menus for entertaining should be at a high level, interesting, contemporary, and original.

  • Preparing a refrigerator “program” that provides ready or easy to prepare foods for the Principal

  • It is expected that the Private Chef de Cuisine will prepare menus with minimal supervision. The objective is to empower the individual to surpass expectations.

  • Maintenance and operations of a downtown offsite commissary kitchen. Food is typically prepped offsite and brought to the event destination for final preparation and plating.

  • Foodservice to Downtown Office, Corporate Aircraft, Downtown Condo, Cottage Property and various travel destinations including a residence in southwest Florida

  • Service responsibilities are largely event and site specific

  • Larger more complex events are planned out in AutoCad and could include large scale logistics such as remote kitchen construction on a barge

  • During the months of July and August expect 3-4 days away from Toronto with 2 days city-based production. August 1 to 21 are typically straight through. Event size averages 25-35 guests and the Private Chef de Cuisine’s support team is increased accordingly. The property capacity is 80, which fills out once or twice a summer.

  • From December to April, the Chef should expect 4 to 8 days per month of travel to US. Operations in that location are considerably smaller and the Private Chef de Cuisine will often work independently. Vehicle and lodging provided while in the US.

  • Schedule is fluid and will be rectified by way of days in lieu

  • This job profile is dynamic and subject to change


Skills and Aptitudes:
  • Driver’s license is mandatory (G-Level)

  • Boat License is mandatory, although will teach boating skills if required and procurement of Ontario Pleasure Craft license can be conducted on-line

  • Having a car is mandatory

  • Legally able to work in Canada with valid passport and no travel restrictions

  • Clean criminal record

  • Budgetary and Fiscal management experience are essential

  • Staff training and management experience are essential

  • Quality restaurant experience and training are essential

  • Domestic experience (Private Chef) is less important than culinary prowess. The client is willing to teach the “ins and outs” of a private chef role within this organization.

  • The ideal candidate will have Chef de Cuisine or Sous Chef experience within reputable restaurants

  • A broad culinary repertoire is a must

  • The ability to work independently or as part of a team is essential

  • Creativity and new ideas are encouraged. Fresh perspectives are welcomed.

  • Proven culinary leadership skills are a must. Should be able to demonstrate leadership skills within a culinary environment.

  • Discretion and a respect for privacy is critical

  • The position suits an individual who is confident but grounded

  • Must be willing to sign a confidentiality agreement


© Portico Inc, 2019

Positions We Place
  • Housekeepers

  • Cook/Housekeepers

  • Executive Housekeepers

  • Nannies

  • Laundresses

  • Elder Caregivers

  • Personal Assistants

  • Office Butlers

  • House Managers

  • Private Chefs

  • Butlers (Household & Corporate)

  • Domestic Couples

  • Estate Couples

  • Chauffeurs

  • Companions

  • Corporate Flight Attendants


© PORTICO INC., 2018

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