How to Hire a Chef in Canada?

How to Hire a Chef in Canada?

When it comes to creating memorable dining experiences, the expertise of a chef is paramount. Hiring top chef talents requires careful consideration and planning in Canada, a country renowned for its diverse cuisine and culinary skills.

Moreover, sourcing and selecting the right chef can be challenging, given their significant responsibilities. However, as experts in connecting businesses, Hookjobs’ recruiters aid you in hunting the most experienced chefs for your restaurant, catering company, or food establishment.

How we Help you Hire a Chef in Canada?

With our extensive network of culinary professionals, including chefs with diverse backgrounds and expertise, Hookjobs has been seeking both local and international talents, ensuring they will meet your specific needs.

To this end, we have developed a step-by-step guide explaining the general steps we undertake to hire a chef, as demonstrated in the flowchart:

Hire a Chef in Canada

1. Understanding your Needs

When hiring a chef in Canada, conducting a comprehensive needs analysis is essential to ensure that we find the ideal candidate who can meet the specific requirements of your food establishment. To begin this process, we will create an initial inception report to determine the scope of your culinary business.

Here are some essential elements we take into account during the needs analysis procedure:

  • Your restaurant’s background: We would closely examine your restaurant’s background, including its overall theme, style, and atmosphere. Whether you have a fine dining restaurant, a casual eatery, a trendy fusion concept, or any other unique concept, we would seek a chef whose culinary style and experience align with that concept.
  • Cuisine and menu fit: Based on your certain cuisine types, we evaluate whether the chef candidates’ culinary background and expertise align with your restaurant or food establishment’s specific cuisine and menu offerings. For example, if you specialize in contemporary fusion cuisine, we look for chefs with experience and skills in creating innovative fusion dishes.
  • Your target audience: We would consider your target audience and their preferences. For instance, if your establishment caters to health-conscious individuals, we would look for a chef who creates nutritious and flavourful dishes. Similarly, if your restaurant targets a specific cultural or demographic group, we would seek a chef who understands and can cater to their culinary expectations.
  • Experience in fine dining: If your restaurant is positioned as a high-end fine dining establishment, we prioritize candidates who have previous experience in reputable fine dining restaurants. Their familiarity with fine dining service standards, attention to detail, and presentation skills are essential considerations.
  • Culinary accolades: If you prioritize a chef with a distinguished culinary background or industry recognition, we would consider their accolades. This may include Michelin stars, awards, participation in renowned culinary competitions, or experience in highly acclaimed establishments. These achievements can contribute to your restaurant’s reputation and attract discerning customers.
  • Local and seasonal ingredient knowledge: Given your growing emphasis on sustainability and local sourcing, we would prioritize candidates with a strong understanding of local ingredients and seasonal produce. Chefs who can create menus that showcase regional flavours and support local suppliers highly desirable and would fit your restaurant’s requirements.
  • Budget and cost control: Depending on your requirements, we can consider chefs with experience in budgeting and cost control. Their ability to optimize ingredient sourcing, manage inventory effectively, and control kitchen expenses can contribute to the financial success of your establishment.

2. Job Posting

Once we understand your food establishment’s requirements, we advertise your job opening and actively search for skilled chefs across Canada. We leverage different social media platforms and channels to tap into a vast network of potential chef candidates.

Here’s an example of how we post your vacancy for the chef position:

  • Job Title: Chef
  • Location: Canada

Job Description: We are currently looking for a skilled chef to join a renowned restaurant in Canada. As a chef, you will play a crucial role in creating exceptional culinary experiences, showcasing your expertise in a dynamic and fast-paced kitchen environment. This opportunity is perfect for individuals passionate about culinary arts, possess strong leadership skills, and thrive in delivering top-notch cuisine.


  • Developing and executing creative and high-quality dishes, using various cooking techniques and ingredients to deliver an unforgettable dining experience.
  • Collaborating with the kitchen staff to ensure smooth operations, overseeing food preparation, and maintaining cleanliness and hygiene standards.
  • Managing inventory levels and ordering ingredients to ensure a well-stocked and efficient kitchen.
  • Training and supervising kitchen staff, providing guidance and support to maintain a high food quality and presentation standard.
  • Adhering to all relevant health and safety regulations, including proper food handling and storage procedures.
  • Continuously innovating and updating menu offerings to cater to changing customer preferences and seasonal ingredients.
  • Monitoring food costs and optimizing menu pricing to maximize profitability while maintaining customer satisfaction.
  • Interacting with customers to understand their preferences and dietary requirements, accommodating special requests, and providing personalized recommendations.
  • Keeping up-to-date with industry trends and culinary advancements, attending workshops or training sessions to enhance culinary skills.


  • Previous experience as a chef or in a similar role, preferably in a fine dining or upscale restaurant setting.
  • Strong culinary skills and a deep understanding of various cooking techniques, flavour profiles, and ingredient combinations.
  • Excellent leadership and communication skills, with the ability to effectively manage and inspire a kitchen team.
  • Ability to maintain composure and work under pressure in a fast-paced environment, multitasking and prioritizing tasks effectively.
  • Knowledge of food safety and sanitation regulations, ensuring a clean and hygienic kitchen environment.
  • Creative mindset and passion for culinary arts, constantly seeking opportunities to experiment with new flavours and presentation styles.
  • Flexibility and adaptability to accommodate changing customer demands and seasonal ingredients.
  • Eligibility to work in Canada and compliance with any necessary certifications or licenses.

If you are a talented and passionate chef looking for an enticing opportunity to showcase your skills in a renowned restaurant, we encourage you to apply. Join our team and be part of creating extraordinary dining experiences for our guests.

3. Resume Screening

At Hookjobs, we have a diligent team of recruiters who carefully assess the resumes of chef applicants to find the ideal candidates for your food establishment. We pay close attention to detail and sift through unqualified applicants, prioritizing those with the required qualifications for further consideration.

Our primary focus is to select chefs with relevant certifications and a solid foundation of culinary expertise, ensuring they can deliver exceptional service to your customers.

Here are some of the most essential chef certifications in Canada that we review:

  • Red Seal Certification: This nationally recognized certification demonstrates a chef’s proficiency in their trade and is awarded to individuals who pass the interprovincial Red Seal examination.
  • Canadian Culinary Federation (CCF) Certification: Offered by the CCF, this certification validates a chef’s culinary skills and knowledge, covering various aspects of the culinary arts.
  • Certified Chef de Cuisine (CCC): The CCC designation is granted by the Canadian Culinary Institute (CCI) and signifies advanced culinary expertise, leadership abilities, and experience in managing kitchen operations.
  • Culinary Arts Diploma/Certificate: We consider candidates who have completed formal culinary arts programs from reputable institutions. These programs provide comprehensive training in various culinary techniques, food safety, nutrition, and menu planning.
  • Safe Food Handling Certification: This certification confirms a chef’s understanding of food safety principles, proper handling and storage techniques, and ability to maintain a clean and hygienic kitchen environment.
  • Allergen Awareness Certification: With the increasing prevalence of food allergies, having an allergen awareness certification indicates a chef’s knowledge of allergens, cross-contamination prevention, and the ability to accommodate guests with special dietary needs.

Other important chef certifications in different provinces of Canada are showcased in the following table:


Chef Certifications


Alberta Certified Chef (ACC)

British Columbia

Northwest Culinary Academy of Vancouver


Paterson GlobalFoods Institute

New Brunswick

Culinary Arts

Newfoundland and Labrador

Culinary Management

Nova Scotia

Nova Scotia Chef de Cuisine (NSCC)


The Culinary Arts School of Ontario

Prince Edward Island

The Culinary Institute of Canada, Holland College


Professional Chef Diploma (DEP)


Saskatchewan Chef Certification

In addition to the mentioned relevant chef certificates, the candidates must possess the following qualities, which we review before hiring:

We value chef candidates with relevant professional experience in the culinary industry. This includes previous work in reputable restaurants, hotels, catering services, or other food establishments. Professional experience demonstrates a candidate’s practical knowledge, ability to handle various kitchen operations, and adaptability to different culinary environments.

We look for chef applicants who can bring innovative and unique culinary ideas to the table. A chef’s ability to demonstrate creativity in menu planning, recipe development, and food presentation is highly valued.

Culinary trends and customer preferences can change rapidly. We look for chef applicants who are adaptable and open to learning new techniques, cuisines, and methods to meet evolving demands.

Collaboration and effective communication are essential in a kitchen environment. We consider chef candidates who can clearly convey instructions, work well with team members, and handle customer interactions professionally.

For higher-level positions, we evaluate a chef candidate’s leadership skills, including their ability to supervise and train kitchen staff, delegate tasks, and maintain a positive and productive work environment.

Genuine passion for the culinary arts is highly desirable. We look for chef candidates who demonstrate a love for food, a curiosity to explore new flavours, and a dedication to delivering exceptional dining experiences.

Working in a kitchen environment can be physically demanding. Chefs are often required to stand for long periods, move swiftly, and lift heavy objects such as pots, pans, and crates of ingredients. We consider candidates who possess the physical stamina necessary to endure the demands of the job without compromising their performance.

Kitchens can be hot and intense environments, especially during peak hours. Chefs need to be able to tolerate high temperatures and work effectively under pressure in such conditions. We look for chef candidates who can handle the heat and maintain composure during demanding situations.

In a diverse and multicultural work environment, language proficiency is important for effective communication and teamwork, especially with international kitchen staff. Depending on the location, we look for chef candidates with higher proficiency levels in specific languages, such as English or French.

4. Job Interview

After reviewing the resumes, we invite the chosen chef candidates to attend a face-to-face interview with our recruiters.

During these interviews, we inquire about their culinary expertise by asking a range of general and technical culinary questions, as outlined below:

General Questions:

  • Can you describe your culinary background and experience?
  • What inspired you to pursue a career as a chef?
  • What is your culinary philosophy, and how does it influence your approach to cooking?
  • How do you stay updated with the latest culinary trends and techniques?
  • How do you handle challenging situations in the kitchen?
  • How do you prioritize teamwork and collaboration in a culinary setting?
  • How do you balance creativity and innovation with maintaining traditional culinary techniques and flavours?

Technical Questions:

  • Can you explain different cooking methods and when to use them?
  • How do you ensure proper food safety and sanitation practices in the kitchen?
  • Can you provide examples of your experience in menu planning and recipe development?
  • How do you approach ingredient sourcing and working with local, seasonal produce?
  • If presented with a specific menu or dish, how would you approach analyzing its components and flavours?
  • How would you adjust to a dish based on dietary restrictions or customer preferences?

5. Checking References

After conducting face-to-face interviews with the chef candidates, we reach out to the references provided by the candidates to gather additional information about their work history, skills, and professional conduct.

During the reference check, we typically follow the following procedure:

  • Requesting references: We ask chef candidates for references from their previous employers or supervisors.
  • Contacting references: We reach out to the provided references via email or phone call to discuss the chef candidate.
  • Asking detailed questions: We create a list of questions to assess the chef candidate’s performance, work ethic, and compatibility. We also inquire about the candidate’s professionalism, punctuality, and ability to handle difficult situations.
  • Verifying information: We confirm employment details provided by the candidate, such as employment dates, job titles, and responsibilities.
  • Confidentiality: We assure references that their information will be handled confidentially.
  • Documenting and reporting the results: We finally document the information mentioned above, intended solely for your access.

6. Assessing the Chef Candidates

Assessing chef candidates before hiring them is a crucial step in the hiring process, assisting us to select a reliable and professional chef who can meet your specific needs and expectations.

Here are some key areas we evaluate when hiring a chef:

  • Cooking demonstration: We request the chef candidate to prepare a specific dish or menu item within a given time frame. We observe their techniques, organization, and efficiency in the kitchen. We also evaluate their knife skills, seasoning, plating, and overall dish presentation.
  • Taste test: We ask the chef to prepare a sample of their signature dish or a dish representing their cooking style. We assess the dish’s flavours, textures, and overall taste, considering factors like seasoning, balance, and creativity. We then invite other experienced chefs or culinary professionals to provide feedback on the taste and quality of the dish.
  • Kitchen management and leadership: We simulate a real kitchen scenario, such as a busy service or an event, and observe how the chef manages the kitchen and interacts with the staff. We also assess their leadership skills and ability to delegate tasks, communicate effectively, and maintain a well-organized and efficient workflow.
  • Ingredient knowledge and adaptability: We provide the chef candidates with a basket of surprise ingredients and ask them to create a dish using them. We evaluate their ability to think on their feet, adapt to new flavours and ingredients, and create a well-executed dish with limited resources.
  • Attention to detail: Given the precision required in culinary arts, we pay attention to the candidates’ keen attention to detail in their work while assessing the chef candidates. This includes precise measurement of ingredients, meticulous plating, and maintaining consistent quality standards.
  • Hand-eye coordination: In a fast-paced kitchen environment, precise hand-eye coordination is essential for chefs to execute intricate tasks efficiently. We assess candidates’ ability to handle kitchen tools and equipment with dexterity, perform precise knife cuts, and plate dishes with accuracy and finesse.
  • Food safety and sanitation: We also need to ensure that the candidate understands food safety regulations, proper handling of ingredients, and adherence to sanitation practices. A focus on cleanliness, hygiene, and maintaining a safe kitchen environment is essential.
  • Food safety and sanitation: We also need to ensure that the candidate has a strong understanding of food safety regulations, proper handling of ingredients, and adherence to sanitation practices. A focus on cleanliness, hygiene, and maintaining a safe kitchen environment is essential.

7. Training the Chefs

After completing our assessments, candidates can proceed to the training phase, where they will gain practical experience tailored to meet your food establishment’s unique requirements. Our goal is to promote a constant learning and growth culture among aspiring chefs by offering continuous training opportunities.

Our trainers at Hookjobs train the chef candidates, focusing on the following techniques:

Efficient time management is crucial in a fast-paced kitchen. Our trainers guide the chef candidates in organizing tasks, prioritizing cooking processes, and managing multiple orders simultaneously while maintaining quality and consistency.

Along with culinary expertise, we believe that strong soft skills are essential for success in the industry. We provide training in effective communication, teamwork, leadership, problem-solving, adaptability, and customer service. These skills help chefs interact with colleagues, manage kitchen staff, handle customer interactions, and navigate challenging situations.

Culinary arts are constantly evolving, and chefs need to stay updated with the latest trends, techniques, and flavours. Our trainers ensure that candidates are aware of new ingredients, cooking methods, and innovative approaches in the field. We encourage creativity and experimentation, pushing candidates to think outside the box and develop unique culinary creations.

With increasing awareness of sustainability and ethical considerations, we emphasize incorporating these values into culinary practices. Chef candidates learn about sourcing sustainable ingredients, reducing food waste, supporting local producers, and adopting environmentally friendly kitchen practices.

The culinary field is increasingly embracing technology to enhance efficiency and creativity. We introduce chef candidates to the latest culinary tools and equipment, such as sous vide machines, molecular gastronomy techniques, precision cooking devices, and computerized kitchen management systems. Training in these technologies helps chefs stay updated and adapt to the industry’s changing landscape.

We emphasize the importance of maintaining a clean and sanitized kitchen environment. We train chef candidates on cleaning procedures for kitchen surfaces, equipment, utensils, and dishes. They learn about appropriate sanitizing agents, sanitizing schedules, and the importance of maintaining a hygienic workspace.

Fire safety protocols are crucial in any kitchen setting. We educate chef candidates on fire prevention measures, such as proper storage of flammable materials, regular inspection of electrical appliances, and the use of fire extinguishers. They also learn evacuation procedures and how to respond in case of a fire emergency.

With the increasing prevalence of food allergies, we emphasize the importance of allergen management. We train chef candidates on identifying common food allergens, preventing cross-contact, and properly labeling dishes to inform customers about potential allergens.

We provide training on emergency preparedness, including first aid and CPR. We teach chef applicants how to respond to common kitchen injuries, such as cuts, burns, and falls. We also teach emergency procedures to handle situations like power outages, gas leaks, or accidents.

Maintaining personal health and hygiene is crucial in a professional kitchen. We educate chef candidates about the importance of regular health check-ups, proper hand-washing techniques, and reporting illnesses or symptoms that could pose a risk to food safety.

8. Drawing up a Contract

The last step in our hiring process is drawing up a contract with the chef candidates. When drawing up a contract with chef candidates in Canada, we include several steps to secure legally sound agreements.

Here are some steps we consider when drawing up a contract with the prospective chefs:

  1. Job position and responsibilities: We clearly define the chef position and provide a detailed description of the role, including the chef’s duties, responsibilities, working hours, and any specific requirements such as culinary expertise, certifications, or language proficiency.
  2. Compensation and benefits: We outline the agreed-upon salary or compensation package, including any additional benefits such as health insurance, vacation time, bonuses, or other incentives. We also specify the payment frequency and any applicable deductions.
  3. Employment terms: We state whether the position is full-time, part-time, temporary, or permanent. We mention the start date, duration (if applicable), and any probationary period. We specify the working hours and any additional conditions related to the chef’s employment.
  4. Confidentiality and non-disclosure: We include a clause that emphasizes the importance of maintaining confidentiality regarding any proprietary or sensitive information about the recruitment agency, its clients, or the chef’s employers. This is crucial to protect the interests of both parties.
  5. Termination clause: We clearly define the conditions under which either party can terminate the contract, such as a notice period or specific grounds for termination. We may also include provisions for severance pay if applicable.
  6. Intellectual property rights: If the chef is required to create original recipes or contribute to menu development, include a clause stating that any intellectual property developed during the course of employment belongs to you as the employer.
  7. Non-compete and non-solicitation: We include clauses restricting the chef from working for direct competitors or soliciting clients or employees from the recruitment agency or its clients for a certain period after the contract ends.
  8. Dispute resolution: We specify the jurisdiction and laws that govern the contract and include a clause outlining the process for resolving any disputes or disagreements that may arise, such as arbitration or mediation.
  9. Governing law: We determine the governing law of the contract and specify the applicable laws of the province or territory in Canada where the contract is enforceable.
  10. Severability: We also add a clause stating that if any part of the contract is deemed invalid or unenforceable, the remaining provisions will still remain in effect.
  11. Signing the contract: We finally ask the chef candidate to sign and date the contract, indicating their agreement to its terms and conditions.

Labour Laws and Regulations for Hiring a Chef in Canada

When hiring a chef in Canada, complying with labour laws and regulations is vital to ensure fair and legal employment practices.

Here are some key labour laws and regulations to consider:

  • Employment standards: Each province and territory in Canada has its own Employment Standards Act or Code, which sets out minimum employment standards such as minimum wage, maximum hours of work, overtime pay, public holidays, and vacation entitlements. Familiarize yourself with the specific standards applicable to the province where the chef will be employed.
  • Minimum wage: Ensure you pay the chef at least the minimum wage specified by the provincial or territorial legislation. Minimum wage rates can vary between jurisdictions and may be subject to periodic increases.
  • Working hours: Understand the regulations surrounding working hours and breaks. It is critical to comply with the maximum hours of work per day or week and any requirements for rest periods, meal breaks, and consecutive days off.
  • Overtime pay: Determine the rules regarding overtime pay for chefs. Depending on the province, chefs may be entitled to overtime pay if they work beyond a certain number of hours in a day or week.
  • Vacation entitlement: Familiarize yourself with the vacation entitlements mandated by the applicable labour legislation. Typically, employees accrue vacation time based on their length of service.
  • Statutory holidays: Understand the requirements for statutory holiday pay and time off. Ensure the chef receives any applicable holiday pay or compensatory time off for working on statutory holidays.
  • Employment contracts: While not required by law, it is generally advisable to have a written employment contract that outlines the terms and conditions of employment, including job responsibilities, compensation, benefits, and termination provisions.
  • Health and safety: Comply with occupational health and safety regulations to ensure a safe working environment for the chef. Familiarize yourself with the specific requirements related to kitchen safety, equipment maintenance, and food handling.
  • Human rights and non-discrimination: Adhere to federal and provincial human rights legislation that prohibits discrimination in employment based on the protected characteristics such as race, colour, sex, religion, national origin, age, disability, or sexual orientation.
  • Immigration and work permits: Ensure the chef has the authorization to work in Canada. Depending on the chef’s citizenship or immigration status, they may require a work permit or other documentation to legally work in the country.

What is the Average Wage for Hiring a Chef in Canada?

The average wage for hiring a chef in Canada can vary depending on various factors, including the chef’s experience, location, type of establishment, and specific job requirements.

In Canada, the typical annual salary for chefs is around $41,378, which amounts to approximately $21.22 per hour. For those starting at entry-level positions, the yearly pay begins at $35,100, whereas experienced chefs can earn up to $67,571 per year.

The average wage for chef hiring in Canada can vary from province to province. The following table showcases the average wages in different provinces and territories in Canada:


Low ($/hour)

Median ($/hour)

High ($/hour)









British Columbia








New Brunswick




Newfoundland and Labrador




Nova Scotia








Prince Edward Island












Yukon Territory




Different Types of Chefs that we Hire in Canada

We hire various types of chefs with different specializations and roles in Canada.

Here are some common types of chefs we may consider hiring:

An executive chef is typically the highest-ranking chef in a kitchen. They are responsible for overseeing the entire culinary operation, including menu planning, food preparation, kitchen management, and ensuring the quality and consistency of dishes.

The sous chef is the second-in-command in the kitchen and assists the executive chef. They supervise the kitchen staff, coordinate food production, manage inventory, and maintain kitchen hygiene and safety.

A head chef is in charge of a specific section or station in the kitchen, such as the grill, pastry, or sauté station. They are responsible for preparing and executing dishes for that section, managing the kitchen staff assigned to their station, and ensuring the quality and timeliness of food production.

Pastry chefs specialize in creating a wide range of baked goods, pastries, desserts, and confections. They have expertise in techniques such as baking, pastry decoration, chocolate work, and dessert menu development.

Similar to a sous chef, a sous pastry chef assists the pastry chef in overseeing the pastry department. They assist in preparing pastry items, managing the pastry team, and ensuring the quality and consistency of pastry production.

Banquet chefs work in catering or banquet facilities, planning and preparing large-scale meals for events such as weddings, conferences, and banquets. They coordinate with event planners, manage food production, and ensure the efficient execution of menus for large groups.

Private chefs work for individuals or families in private residences. They create personalized menus, shop for ingredients, and prepare meals according to the clients’ preferences and dietary requirements.


Whether you’re seeking an executive chef, a sous chef, or any other type of chef, our experts at Hookjobs are here to assist you in finding the perfect fit for your food establishment’s culinary needs. At Hookjobs, our professional recruiters specialize in connecting you with talented chefs who can deliver exceptional culinary experiences to your esteemed clientele. We take pride in simplifying the hiring process and providing tailored solutions that meet your unique requirements.


Q1. Are chefs in demand in Canada?

A: Yes. Chefs are in high demand across the country. Canada has become a very multicultural society, and increasing the demand for chefs specializing in foreign cuisine.

Q2. How many chefs does a restaurant kitchen in Canada need?

A: A typical mid-sized restaurant in Canada may have anywhere from 2 to 6 chefs in the kitchen. In other cases, where your restaurant is of vast size, you may need to hire more than 20 chefs.

Q3. What types of chefs does a restaurant kitchen in Canada need?

A: A restaurant kitchen in Canada generally needs an executive chef, sous chefs, and pastry chefs, with additional specialized chefs based on the restaurant’s cuisine. The specific roles and their numbers depend on the establishment’s size, style, and complexity.

Q4. How many hours do chefs typically work in Canada?

A:  Chefs in Canada typically work an average of 40 to 44 hours per week, with varying shifts, including evenings, weekends, and holidays.

Q5. Are there any age restrictions for hiring a chef in Canada?

A: No, there are typically no age restrictions for hiring a chef in Canada.

Q6. How do I determine the salary or wage for a chef?

A: Research local market rates and industry standards to understand the average wages for chefs in your area. Consider the chef’s skill level, the complexity of the menu, and the restaurant’s size and reputation when setting the salary.

Q6. Should chefs work on the weekends or public holidays?

A: Yes, chefs are typically expected to work on weekends and public holidays due to increased customer demand during those times.

Q7. What qualifications and experience should a chef have?

A: A chef should have a combination of culinary education, practical experience, strong culinary skills, creativity in menu planning, leadership abilities, knowledge of food safety, and a passion for the culinary arts.

Q8. Do I need to obtain a work permit to hire a foreign chef in Canada?

A: Yes, if you plan to hire a foreign chef, they will need a valid work permit to work legally in Canada. Employers may need to use the Temporary Foreign Worker Program (TFWP) or the International Mobility Program (IMP) to hire foreign chefs.

Q9. Can I hire a chef on a temporary basis for seasonal restaurants?

A: Yes, you can hire a chef on a temporary basis for seasonal work, but you’ll need to follow the relevant regulations for temporary workers, including obtaining the necessary work permit.

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