EXECUTIVE CHEF Toronto, Ontario

EXECUTIVE CHEF

Butler’s | Toronto, Ontario

About Butler’s

Butler’s is a new elevated sports bar concept built around great food, high-energy hospitality, major sporting events, and a lively social atmosphere.

Our goal is to create a sports bar where the food is just as important as the game — combining recognizable sports-bar favourites with high-quality ingredients, strong execution, generous portions, and a menu guests want to come back for even when there isn't a game on.

We are looking for an experienced Executive Chef to lead the culinary program from opening and help establish Butler’s as one of Toronto’s premier sports bar destinations.

The Role

The Executive Chef will take ownership of all culinary operations at Butler’s. This is a hands-on leadership position responsible for building the kitchen team, executing the menu, establishing systems and standards, controlling food and labour costs, and ensuring consistency during both regular service and extremely high-volume game days.

The ideal candidate understands that a successful sports bar kitchen needs to deliver quality, speed, consistency and profitability simultaneously.

Key Responsibilities

Culinary Leadership & Menu Development

• Lead the culinary direction and execution of the Butler’s menu.

• Develop and refine recipes, plating standards, specifications and portion sizes.

• Create food that is approachable, craveable and designed for repeat business.

• Balance quality with the speed and practicality required for high-volume service.

• Develop specials and features around major sporting events, holidays and promotions.

• Maintain consistency across every dish leaving the kitchen.

Kitchen Operations

• Oversee all BOH operations including prep, service, closing procedures and sanitation.

• Build efficient kitchen systems capable of handling major volume spikes.

• Establish pars, prep lists, station responsibilities and production schedules.

• Maintain strong communication between the kitchen, management and FOH.

• Ensure ticket times remain controlled during peak periods.

• Be present and actively leading the kitchen during major launches, events and high-volume services.

Team Building & Leadership

• Recruit, train and develop the opening BOH team.

• Lead Sous Chefs, supervisors, line cooks, prep cooks and dish staff.

• Establish a professional kitchen culture based on accountability, urgency, respect and teamwork.

• Develop training materials and station standards.

• Conduct regular performance reviews and provide coaching where required.

• Build a strong leadership structure so standards are maintained whether or not the Executive Chef is physically on the line.

Financial Management

• Maintain food cost targets established by ownership.

• Manage BOH labour efficiently based on projected and actual sales.

• Monitor waste, over-portioning, spoilage and complimentary food.

• Manage purchasing, receiving and inventory.

• Negotiate and maintain productive relationships with suppliers.

• Conduct regular inventory counts and review food-cost variances.

• Work with management and ownership on menu engineering and pricing.

Food Safety & Standards

• Ensure the kitchen meets or exceeds all applicable food-safety and sanitation requirements.

• Maintain proper labeling, storage, rotation and FIFO procedures.

• Maintain strong allergen-awareness and allergy-handling procedures.

• Ensure equipment, refrigeration and kitchen facilities are properly maintained.

• Maintain a clean, organized and inspection-ready kitchen at all times.

Opening Responsibilities

As part of Butler’s opening leadership team, the Executive Chef will assist with:

• Final menu development and testing

• Recipe costing

• Kitchen equipment and smallwares

• Vendor setup

• Ordering and inventory pars

• BOH hiring

• Training programs

• Station setup

• Prep systems

• Opening inventory

• Food-safety procedures

• Kitchen opening and closing checklists

• Mock services and staff training

• Soft opening and grand opening execution

What We’re Looking For

• 5+ years of progressive culinary leadership experience.

• Previous Executive Chef, Chef de Cuisine or senior Sous Chef experience preferred.

• Strong experience in high-volume restaurants, sports bars, pubs or entertainment-driven venues .

• Proven ability to manage high-volume service while maintaining food quality.

• Strong knowledge of food costing, inventory and labour management.

• Strong leadership and staff-development skills.

• Excellent organizational and communication abilities.

• Comfortable working evenings, weekends, holidays and major sporting-event nights.

• Ability to remain calm and decisive during extremely busy services.

The Butler’s Standard

The Executive Chef is expected to operate the kitchen as a business.

Success in this position means delivering:

Great Food. Fast Ticket Times. Consistency. Cleanliness. Strong Leadership. Controlled Costs.

The Executive Chef will work closely with the General Manager and ownership team to build Butler’s into a high-volume operation with a food program capable of standing on its own.