Law Society of Ontario

  • Executive Chef – Manager, Food & Beverage, Catering, Corporate Services

    Job Location CA-ON-Toronto
    Job ID
    # Positions
    Job Type
    Full Time
    Years of Experience



    The Executive Chef – Manager, Food & Beverage is responsible for planning, overseeing and supervising all food and beverage operations at the Law Society, including Osgoode restaurant, cafeteria, internal and external events such as conferences, sessions, banquets, receptions, Bencher dining and the Lawyers Feed the Hungry Program. Ensuring food and service quality and consistency and cost effectiveness.




    • Diploma/Certification from a culinary college.
    • Red Seal designation or equivalent considered an asset. 
    • Valid Food Safety/Food Handler’s Certification and Smart Serve Certification.
    • Knowledge of applicable government regulations and requirements.
    • A minimum of 5 years of high-volume refined dining experience in a culinary leadership role with notable restaurants.
    • Must have leadership experience to conduct planning, client service, and supervision of a large group of people. 
    • Calm in execution and a food first focus.
    • The physical demands for this position include extended periods of standing and lifting of objects up to 50 pounds, including supplies, dry goods, and kitchen equipment.  In addition, manual dexterity and fine motor skills are required for food preparation and keyboarding as required.
    • Knowledge of the Law Society, including organizational structure, services, mandate, rules and regulations, or willingness to learn.
    • Familiarity with a variety of wines, and the ability to incorporate suggestions into fine dining planning.
    • Sound knowledge of health and safety and Smart Serve practices and laws.
    • Familiarity with personal computers, e-mail, and the Internet/Intranet.
    • Speaks and writes in a clear, articulate manner for individual and/or group situations.
    • Experience in submitting payroll hours as well as dividing gratuities among staff and making submissions to payroll office.


    Client / Customer Service Planning


    • Meets with internal and external clients, planning, organizing and designing a wide range of catering services for functions such as internal and external conferences, banquets, receptions, Bencher dining, and special initiatives.
    • Establishes and reviews related planning details, including deadlines, ordering of stock and supplies, delegating tasks and coordinating staffing and service delivery requirements with the Sous Chef and the Manager, Restaurant and Catering. 
    • Determines inventory and food supply needs on a regular basis. 

    Client / Customer Service Delivery


    • Develops custom menus and event details, providing expertise, creativity and guidance to meet client needs and satisfaction.
    • Oversees the preparation of meals for dining and catered events, as well as meeting refreshments.
    • Ensures food preparation, storage, facilities maintenance and catering follow relevant legislation and regulations, including Health and Safety and Smart Serve requirements. 
    • Provides back-up and assistance to kitchen staff in all areas of operation.

    Financial Planning


    • Contributes to the development of the catering budget, providing analysis, forecasting and monitoring expenses.
    • Purchases and orders supplies, including wines, according to established budget and contract amounts. 
    • Obtains quotes from vendors prior to purchasing. 
    • Calculates food costs, prices menus and provides quotes to customers. 
    • Verifies supplier invoices against goods received, reconciles variances, and costs and purchases items to ensure the cost-effectiveness and profitability of food and beverage services.

    People Leadership


    • Hires, trains, develops and evaluates employees accountable to the position in accordance with the policies of the organization and best human resources practices. 
    • Leads, trains, coaches, motivates and empowers the team to ensure they strive to adhere to goals and set standards within the department.
    • Fosters a team environment by encouraging the development and learning of new skills among employees, working closely with all kitchen positions and front of house mangers to facilitate initiatives.


    Service Orientation


    The requirement to maintain a high standard of commitment, ethics, respect, care in service delivery to clients (internal and/or external).


    Communication and Interpersonal Skills


    The requirement to structure and deliver effective verbal and written communication with clients, staff, licensees, the public, and others in a non-threatening and constructive way.


    Team Orientation


    The requirement to share responsibility for the achievement of team goals and the associated behaviours required for individuals to contribute effectively in a team environment.


    Continuous Improvement


    The requirement to demonstrate an attitude that consistently strives to improve a standard of excellence for one’s self and for the benefit of the organization, its licensees and stakeholders.


    Problem Solving and Judgement


    The requirement to identify and analyze problems, determine root causes, evaluate alternative solutions and take and/or recommend appropriate solutions.


    Technical Competence / Professional Knowledge


    The requirement to apply knowledge and skills to carry out the work and/or provide advice. This also includes the quality of advice given, as well as the requirement to make decisions in the best interests of the organization as a whole.


    Embracing Change


    The requirement to work towards and embrace change in the workplace.


    People Leadership


    The requirement to behave with integrity, credibility and honesty when dealing with others, as well as the requirement to grow and develop employee capabilities.


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