Culinary Director

Employer: Seen Kitchen & Lounge Ltd. Job Title: Culinary Director NOC Code: 60030 – Restaurant and Food Service Managers Reports to: Ownership and Restaurant Management Vacancies: 1 Type of Position: Full-time, permanent Wage: $50-$60 per hour depending on qualifications and experience. Hours: 40 hours per week Vacation: 10 paid vacation days per year Language of Work: English Business Address: 4101 Rutherford Road, Woodbridge, Ontario L4L 0K1 Work Location: 4101 Rutherford Road, Woodbridge, Ontario L4L 0K1 Work Arrangement: On-site Website: www.seenkitchenlounge.ca Contact Email: info@seenkitchenlounge.ca About Us Seen Kitchen & Lounge is an Italian fine-dining restaurant and lounge located in Woodbridge, Ontario. The restaurant combines Italian culinary traditions with a modern dining and lounge experience. Our menu features fresh pasta made daily, wood-fired Neapolitan-style pizzas, Italian-inspired appetizers, seafood, meat dishes, signature cocktails, curated wines, and desserts. In addition to regular restaurant service, Seen Kitchen & Lounge offers private dining, special events, catering services, and an evening lounge experience. We are seeking an experienced Culinary Director to provide culinary leadership and operational direction, oversee kitchen and food service standards, support menu development, manage culinary operations, and maintain the quality and consistency of the Seen dining experience. More information about us can be found at www.seenkitchenlounge.ca. Job Summary The Culinary Director will be responsible for planning, organizing, directing, controlling, and evaluating the restaurant’s culinary and food service operations at Seen Kitchen & Lounge. The successful candidate will oversee kitchen operations, culinary standards, menu development, food quality, inventory and cost controls, supplier coordination, and the supervision and development of culinary staff. Working closely with ownership and restaurant management, the Culinary Director will establish and implement operating procedures, monitor operational performance, and ensure that the restaurant consistently meets its food quality, service, safety, and financial standards. Key Duties and Responsibilities Your primary duties and responsibilities will include, but are not limited to: • Audit restaurant operations to ensure brand and culinary standards are maintained; • Lead kitchen design and the planning of operating supplies and equipment for new development projects, as required; • Work with managers and ownership in planning, directing, and coordinating restaurant operational procedures; • Provide on-site opening and training support for new restaurant development projects, as required; • Oversee and provide management direction for menu development, food-service standards and catering arrangements, in coordination with the restaurant’s culinary team and management. • Develop product specifications and coordinate vendor selection and food and beverage brand standards; • Lead signature restaurant concept development and execution, including: o overseeing menu and recipe development and approving culinary standards; o recruiting, hiring, and training key management-level culinary personnel; o leading the Culinary Management Training Program; and o leading the recipe-costing process; • Work with ownership and restaurant management to plan, organize, direct, and evaluate kitchen and food service operations; • Establish and maintain restaurant operating procedures, culinary standards, food quality standards, and presentation requirements; • Establish and oversee standards for food preparation methods, portion sizes, presentation, and recipe consistency; • Monitor food costs, inventory requirements, waste reduction, and kitchen operating expenses; • Select food products, ingredients, kitchen supplies, and equipment based on operational needs and quality standards; • Monitor compliance with food safety, sanitation, workplace health and safety, and other applicable requirements; • Review kitchen workflows and recommend improvements to operational efficiency, food quality, and cost control; and • Work with ownership and restaurant management on future culinary initiatives and restaurant development projects, as required. Qualifications • A minimum of five (5) years of experience in restaurant or food service operations, including at least two (2) years in a supervisory or management role; • Demonstrated experience planning, organizing, directing, or supporting restaurant, kitchen, or food and beverage operations; • Experience supervising, training, and supporting culinary or food service staff; • Experience with key restaurant operational functions, such as food costing, inventory control, vendor or supplier coordination, and restaurant operating procedures; • Knowledge of food safety, sanitation, and workplace health and safety requirements; • Strong leadership, communication, organizational, problem-solving, and decision-making skills; • Ability to work on-site and maintain a flexible schedule, including evenings, weekends, and holidays, as required by restaurant operations; • Experience in menu development, recipe development, fine-dining operations, catering, or similar culinary environments is an asset; • Knowledge of Italian cuisine and fine-dining standards is an asset; • Completion of a college or other post-secondary program in hospitality, culinary arts, restaurant management, food and beverage service management, or a related field is preferred. An equivalent combination of relevant training and extensive industry experience may be considered; and • Responsible beverage service certification, such as Smart Serve, is required, or must be obtained before commencing employment. How to Apply Interested candidates are invited to submit a resume and cover letter by email to info@seenkitchenlounge.ca with the subject line: “Culinary Director – Seen Kitchen & Lounge” Applications submitted through the applicable job platform will also be reviewed. Canadian citizens and permanent residents are encouraged to apply. Seen Kitchen & Lounge is committed to employment equity and encourages applications from qualified individuals. We thank all applicants for their interest; however, only those selected for further consideration will be contacted.