Head Chef Job

Employer: Sumac Culinary Group
Position: Head Chef
Terms of Employment: Full-time / Permanent
Location: Florenceville-Bristol, NB
Employment Address: 8754 Main Street, Florenceville-Bristol, NB E7L 3G5
Hours of Work: 40 hours/week
Language: English
Benefits: Eligible for discretionary bonuses and/or salary increases in accordance with company policy.
Salary: $70,000 CAD / year
Contact: Please send resumes to [email protected] and include “Head Chef” in the email subject line.

Duties:

The Head Chef will be responsible for the culinary vision, development, and operational execution of two distinct restaurant concepts under Sumac Culinary Group: Sumac (fine dining) and The Canopy (casual lounge).

This role requires advanced culinary expertise, strong leadership capability, and the ability to build and manage systems during a critical opening and growth phase. The successful candidate will play a central role in establishing the restaurants’ culinary identity, team culture, and long-term operational success.

With this in mind, Key Responsibilities include:

• Lead culinary direction across two restaurant concepts with distinct menus and service styles
• Lead, oversee, operate, and manage all kitchen operations including food quality, consistency, and service standards
• Plan and direct food preparation and cooking activities for two restaurant concepts
• Design and execute seasonal, locally driven menus aligned with brand positioning
• Develop, design, and implement standard operating procedures for kitchen efficiency and consistency
• Manage food and labour costs, including ordering, inventory, and waste control
• Recruit, train, and mentor kitchen staff to build a strong, professional team
• Manage and supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Collaborate with ownership on brand development, guest experience, and business strategy
• Establish and maintain relationships with local farmers, producers, and suppliers
• Ensure compliance with all food safety, sanitation, and regulatory requirements
• Support community engagement initiatives and special culinary events

Requirements:

The role requires a combination of advanced culinary training, leadership experience, and the ability to execute within a multi-concept restaurant environment. The ideal candidate brings:

• Completion of secondary school.
• 3+ years of experience in a head chef/senior culinary leadership role
• 5+ years of experience in a kitchen/restaurant setting
• Prior experience working in a fine-dining setting
• Demonstrated ability to lead teams and manage full kitchen operations
• Experience in menu development, cost control, and operational systems
• A strong understanding of seasonal and locally sourced cuisine
• The ability to contribute a distinctive culinary perspective that aligns with the company’s vision
• Must bring a unique culinary perspective rooted in local foodways and a strong focus on community connection, contributing to a differentiated dining experience within the region.
• Ability to work independently and in a team environment
• Ability to work under pressure in a fast-paced environment
• Excellent communication skills