Lead Chef Instructor

About Us

Rooks to Cooks is the GTA's leading culinary school for children, offering a wide variety of hands-on cooking programs for youth ages 4–14 — from our popular summer culinary camps to in-school workshops, community activations, and special events. Our mission is to empower children to become more independent, self-sufficient, and confident while discovering the joy of cooking and baking.

About the Role

We are seeking passionate and experienced Lead Chef Instructors to join our summer camp team. This full-time seasonal role is perfect for skilled culinary professionals who are strong communicators, natural leaders, and called to share their knowledge while inspiring the next generation of young chefs.

Lead Chef Instructors play a central role. You will co-manage a camp location, oversee staff, campers, and CIT (Chef in Training) candidates, lead engaging and educational cooking demonstrations, and ensure a safe and fun experience for all campers. You will also support the back-of-house operations, including inventory management, mise en place prep, and facilitating memorable end-of-week pop-up dinners.

This hands-on, fast-paced, and rewarding position is ideal for someone who loves inspiring young chefs, mentoring staff, and creating memorable culinary experiences.

Hours of work:

• Mondays: 8:00am - 5:00pm
• Tuesdays - Thursdays: 8:30am - 5:00pm
• Fridays: 8:30am - Close (approximately 8:00pm)

Duties & Responsibilities:

1. Leadership & Site Management

• Act as co-manager (alongside the Program Coordinator) of the designated camp location.
• Set the tone and culture for the site - professional, warm, inclusive, supportive, and encouraging.
• Establish and uphold site rules and expectations for campers and staff.
• Ensure a physically and emotionally safe environment for all participants.
• Manage staff performance, ensuring all team members follow assigned duties and uphold program standards.
• Oversee daily program execution, ensuring accurate timing, smooth transitions, and strong flow of service.
• Manage and resolve conflicts or challenges involving campers, parents/guardians, facility staff, or program operations, ensuring issues are addressed promptly and professionally.

2. Culinary Instruction & Demonstrations

• Lead the majority of culinary demonstrations in a fun, interactive, and engaging manner.
• Deliver large- and small-group instruction, following the curriculum and recipes provided by Head Office.
• Model proper technique, safety, and kitchen professionalism for campers and staff.
• Support campers with recipe execution, ensuring safety, accuracy, and skill-building.

3. Chef-in-Training (CIT) Program Oversight

• Oversee the Chef-in-Training program, ensuring all CITs have a positive learning experience.
• Teach entry-level culinary skills, provide coaching, and maintain high engagement.
• Manage CIT performance and address skill gaps, motivation issues, or behavioural concerns.
• Ensure CITs are integrated into site operations without compromising safety or workflow.

4. Back-of-House (BOH) Leadership

• Oversee all BOH staff and ensure efficient team coordination.
• Oversee inventory and mise en place organization, product rotation (FIFO), and cleanliness standards.
• Uphold kitchen cleanliness and organization standards including fridge, freezer, dry storage, and cooking equipment.
• Lead menu planning for the end-of-week pop-up restaurant, with full consideration for dietary needs and allergies.
• Manage the back-of-house team (staff and campers) to execute a seamless dinner service for up to 70 guests.

5. Camper Experience & Wellbeing

• Ensure campers stay hydrated and well-fed throughout the day.
• Supervise campers during cooking and non-cooking periods to ensure safety, engagement, and enjoyment.
• Provide a warm, supportive, and approachable presence for campers of all ages and confidence levels.

6. Brand Ambassador & Public Relations

• Build and maintain positive relationships with campers, their parents/guardians, and facility staff.
• Represent Rooks to Cooks with professionalism, enthusiasm, and warmth at all times.
• Support marketing initiatives when requested (photos, social content, parent interactions, etc.).

Qualifications / Experience

• 6+ years of experience working in the culinary industry
• 3+ years management experience (managing a team of at least 4+ people)
• 2+ years of professional experience working with children
• 2+ years of professional experience teaching large groups of people
• Legally entitled to work in Canada
• Can speak fluent English
• All employees will be required to obtain and demonstrate proof of completion of the following documents before the start date of their training and employment: First Aid & CPR, Food Handlers Certification and a clear Vulnerable Sector Screening

Benefits of working for Rooks to Cooks

• Competitive compensation
• Rewarding and meaningful work
• Complimentary staff lunch & demo products to enjoy.
• Amazing work-life balance with weekday evenings and weekends off all summer long
• Work with like-minded people in a healthy work environment
• Welcoming and family-oriented culture
• It's fun teaching kids to cook
• Rapidly growing company with opportunities for growth & learning.

About Rooks to Cooks:

Twitter:

LinkedIn:

Rooks to Cooks is committed to employment equity. We thank all applicants, however, only those considered for an interview will be contacted. We welcome and encourage applications from all people including disabled, Indigenous, 2SLGBTQIA+ people and BIPOC. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Job Types: Full-time, Contract
Contract length: 10 weeks

Pay: $1,100.00-$1,320.00 per week

Benefits:

• Discounted or free food
• On-site parking

Application question(s):

• The position at hand is a seasonal contact. The contract is full time for weeks running in the summer months only? Are you able to make that commitment at this moment in time? Yes or no, please explain.
• What attracts you to the Rooks to Cooks Programs we run? Why are you interested in joining our team?
• Do you have any professional experience working with children? If so, please explain (ie. where did you work and for how long? What was your position? How many children were you responsible for? How old were the children?).
• Do you have any formal teaching experience? If so, please explain.
• Why do you think you would be a great fit for this role? Why do you believe you would make an excellent lead chef instructor?
• Our camps will likely take place in the following areas. Please indicate which sites you'd be willing to work:

Bathurst & Lawrence
College & Bathurst
Danforth
East York
Etobicoke
High Park
Missisauga (Hartland)
Markham
North York (Yonge)
Richmond Hill
Roncessvalles
Rosedale
Scarborough
Thornhill

• Have you been convicted of a criminal offense for which you have not been pardoned? Yes or No

Experience:

• Professional culinary : 4 years (required)
• Management : 2 years (required)

Language:

• English (required)

Licence/Certification:

• First Aid Certification (preferred)
• Food Handler Certification (preferred)

Work Location: In person