We’re looking for a very particular kind of cook.
Not the culinary-school-starched-jacket-sous-vide-foam-on-the-plate type.
We want someone who learned in the school of “My Mother and Grandmother,” preferably with a minor in Improv and Curiosity.
You should be passionate about food — from humble stews to a perfectly poached pear — but unpretentious about it. You might follow Alice Waters, Elizabeth David, and David Tanis on Instagram (and occasionally talk to them in your head). You’re the sort of person who thinks a Sunday roast counts as therapy and that crème fraîche deserves its own religion.
About the Role
You’ll be joining a small, creative, fast-paced household where ideas, laughter, and chopping boards are always in motion. The team you’ll work with is full of clever, kind, and occasionally eccentric people — each deeply committed to creating beauty, culture, and excellent food (sometimes all at once).
The principal — a true food lover — knows exactly what she wants to eat (spoiler: everything), but doesn’t always have the time to make it happen. That’s where you come in.
Your duties will include:
Cooking simple, elegant meals — sometimes solo, sometimes alongside the boss.
Helping plan weekly menus and seasonal cooking projects (expect last-minute changes — we thrive on inspiration here).
Testing recipes old and new — repeatedly, until they sing.
Maintaining and expanding a beautifully organized recipe database.
Assisting with special occasions and entertaining (especially around holidays).
Supporting the garden team in bringing fresh herbs and vegetables from soil to plate.
Freezer-stocking sessions when abundance strikes.
This is a 2–3 day per week position, with additional hours during special events, entertaining, and seasonal bursts of culinary activity.
About You
You:
Love cooking as both craft and conversation.
Think food should make people happy, not intimidated.
Can work flexibly, collaboratively, and with good humour.
Don’t mind repetition — you see testing a recipe ten times as devotion, not punishment.
Know that some ingredients (and ideas) are worth driving across town for.
Have strong opinions about butter.
If you can’t tell a rutabaga from an artichoke, can’t mince without crying (from onions or frustration), or think sour cream and crème fraîche are interchangeable — this probably isn’t your gig.
But if you believe the perfect roast chicken should be part of the national curriculum, welcome home.
Compensation: $40-$50/hour
Location: near Yonge and Bloor
