SIR Corp

  • Executive Chef - Jack Astor's

    Job Locations CA-ON-Burlington
    Requisition ID
    # of Openings
  • Company & Brand Overview

    At Service Inspired Restaurants we take great pride in our diverse portfolio of restaurants and believe a brave, bold and results-driven culture inspires and creates new opportunities for everyone. Our values and promises are not simply a dream, vision, or mission, but a way of life for every person that becomes or wants to become a member of our team. Our goal is to be the first choice of our guests, team members, supplier partners, communities and investors by living our values and promises in everything we do. These values and promises describe how we conduct business, achieve our goal, and live our passion. We offer opportunities at the corporate level, as well as across all our concepts, including: Jack Astor’s Bar and Grill®, SCADDABUSH Italian Kitchen & Bar®; Canyon Creek®, Reds® Wine Tavern, The Loose Moose® and The Antler Room, Duke's Refresher® + Bar and Abbey’s Bake House in Muskoka. So what are you waiting for … come learn more and see if you have what it takes to join our team!

    Duties & Responsibilities

    As the Executive Chef of Jack Astor's you will be responsible for the following:

    • Coach and mentor Back Of House (BOH) Leadership, including KM, AKM and Supervisors

    • Support the selection and onboarding of BOH leadership

    • Lead the initiative to enhance the work experience for BOH leaders

    • Develop and execute programs to enhance BOH TM/Peep Engagement

    • Monitor and support the execution of brand standards, including:

    o Recipe & Presentation Adherence

    o Time to table metrics

    o Food quality scores and guest experience

    o Cost of goods variances to theoretical

    o Food inventory control

    o Accuracy and performance of FoodTRAK and KDS

    o Kitchen audit control systems

    o Cleanliness , R&M and Safety (Core Standards)

    • Lead Menu/LTO roll out and implementation:

    o Regional Director/Manager training

    o Execute GM and KM Programs as required

    • Execute BOH Training Programs

    • Support BOH labor scheduling/performance

    • Participate in menu ideation, tasting and selections

    • Lead specialty and/or limited rollout programs

    • Identify food and operational trends as it relates to the concept and local markets

    • Direct the daily functions of Culinary Support staff assigned to the concept

    • Serve as a member of the Concept’s senior leadership team

    • Lead or support special culinary projects as a result of new business objectives


    • High School diploma/GED equivalency required; College/University coursework preferred (Culinary Red Seal designation a strong asset).
    • Minimum 5 years' previous work experience in restaurant food preparation, new menu development, and food creativity.
    • High volume, complex foodservice operations experience.
    • Willingness to work a flexible schedule, including days, evening, weekends and holidays.
    • A record of accomplishment, passion, drive, and a love for food.
    • Previous experience in financial management and supervisory role.
    • Possess five values that define our people:
      • Hospitality. Enhancing the dignity, comfort and well-being of Our People.
      • Authenticity. Being forthright, truthful and transparent with Our People.
      • Quality. Working to always improve the experience of Our People.
      • Fun. Bringing the spirit of laughter, celebration, sharing and joy to Our People.
      • Courage. Acting with conviction in the balanced interest of Our People.


    Service Inspired Restaurants® is committed to fair and equitable recruiting practices in accordance with the Accessibility for Ontarians with Disability Act (AODA). Persons with disabilities are encouraged to come forward at any stage of the recruitment process to request accommodations, if needed. Members of our team will consult and create processes that provide individuals with disabilities the best possible recruitment experience.


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