Executive Chef Full Time NEW

Job Title: Executive Chef (NOC 62200)
Employer Legal Name: Legacy Eateries Inc.
Operating Name: The Little Sparo Sarnia
Business & Work Location: 283 Christina Street North, Sarnia, Ontario N7T 5V4 (Located inside The Insignia Hotel)
Terms of Employment: Permanent, Full-time (Salaried, Upper Management)
Compensation: $77,000.00 – $82,000.00 per year, based on experience. (This is an upper management, salaried position. Overtime exemptions apply as per Ontario Employment Standards Act for managerial roles).
Hours of Work: 40 hours per week. Must be available to work flexible hours including evenings, weekends, and holidays as required by kitchen and hotel operations.
Benefits: Statutory benefits as per Ontario ESA, plus duty meals.
Vacancies: 1
Language of Work: English
About Us:
The Little Sparo Sarnia is a premium, full-service Italian restaurant operating out of The Insignia Hotel, a Marriott Tribute Portfolio property. Our culinary philosophy is rooted in scratch cooking, featuring in-house cured salumi, artisanal formaggi, fresh pasta, and whole-animal butchery.
Job Description & Main Duties:
Reporting to the Restaurant General Manager, the Executive Chef will own the entire back-of-house operation. Key duties include:
• Lead, hire, train, schedule, and develop the full kitchen brigade, fostering leaders from within.
• Develop, cost, and execute seasonal Italian-driven menus for à la carte dinner service, banquets, and hotel catering events.
• Direct and execute specialized in-house production programs including artisanal salumi, formaggi, and fresh pasta.
• Oversee whole-animal butchery and menu engineering to ensure 100% utilization and accurate food costing.
• Manage financial targets including food and labour costs, inventory control, and vendor negotiations with specialty importers and local farms.
• Ensure full compliance with Ontario food safety standards (HACCP), Lambton Public Health requirements, and Marriott brand audit standards.
Mandatory Employment Requirements:
(Note: This is a highly specialized role. Applicants who do not meet ALL minimum requirements will not be considered).
• Education: Secondary school diploma. A culinary diploma or formal apprenticeship is highly preferred.
• Experience: 15+ years of progressive professional kitchen experience in Italian-inspired or traditional regional Italian restaurants.
• Leadership: Minimum 5 years of proven leadership experience at the Executive Chef or Chef de Cuisine level.
• Technical Mastery: Minimum 5 years of verifiable, hands-on experience in EACH of the following specialized areas:
• 1. Salumi Production: Curing, fermenting, and aging.
• 2. Formaggi Production: Crafting fresh, in-house cheeses.
• 3. Fresh Pasta: Extruded and filled pastas (e.g., ravioli) and gnocchi.
• 4. Whole-Animal Butchery: Breaking down entire carcasses including pig, lamb, goat, duck, goose, and quail.
• Certifications: Valid Ontario Food Handler certification (or ability to obtain before starting).
• Legal Status: Must be legally entitled to work in Canada.
How to Apply:
Please submit your resume and a portfolio detailing your specialized experience in charcuterie, butchery, and pasta production to:
• Contact: Tim Le Bas, Owner
• Email: [email protected] (Please Cc: [email protected])