Head Of Poultry (Duck)

Position overview

We are looking for a skilled and detail-oriented Head of Poultry to oversee our duck program, with a strong focus on dry-aging, butchery, curing, and execution of duck in both traditional and contemporary styles. The ideal candidate will have mastery of classical Chinese duck techniques, a passion for regional authenticity, bring expertise, creativity, and a deep understanding of poultry, with the ability to execute at scale with precision and care with duck as a centerpiece protein on our menu.

Responsibilities:

• Lead all aspects of duck production, from sourcing to fabrication, aging, curing, and final plating.
• Oversee all aspects of duck preparation and execution, including marinating, air-drying, roasting, smoking, and carving.
• Manage duck aging and resting processes to optimize flavor and texture, including experience with hanging aging or light curing.
• Lead the production of signature dishes such as Peking duck.
• Develop and maintain aging programs (e.g. dry-aging) that emphasize flavor, texture, and safety.
• Work with the culinary team to develop and refine duck-focused dishes with strong seasonal and regional relevance.
• Develop and maintain traditional techniques such as maltose glazing, air-drying systems, and vertical roasting.
• Ensure consistency and excellence in every preparation, including roasting, confit, searing, and sauce pairing.
• Source premium Chinese herbs, spices, and condiments used in duck preparations.
• Manage butchery processes and minimize waste through thoughtful utilization and cross-menu planning.
• Establish SOPs for storage, portioning, and handling to maintain safety and product integrity.
• Train junior chefs and butchers in Chinese duck handling and preparation techniques.
• Liaise with suppliers and farms to source high-quality duck breeds and products.
• Lead the design, testing, and execution of a dynamic, seasonal dim sum menu.
• Coordinate closely with wok, dim sum, and service teams for timing, plating, and guest experience.
• Maintain high standards for butchery, presentation, and carving (including tableside service protocols if applicable).
• Maintain rigorous cleanliness and safety standards, especially around raw and cooked poultry handling.

Qualification:

• Minimum 5 years of experience specializing in Chinese poultry, with expertise in duck.
• Deep knowledge of traditional Chinese duck dishes and methods, including:
• Beijing-style Peking duck with proper drying and multi-day preparation
• Ability to blend tradition with innovation while respecting cultural heritage.
• Experience working with vertical roasting ovens, wood or charcoal-based cooking systems is a strong asset.
• Familiarity with regional Chinese cuisines and modern interpretations.
• Strong sense of discipline, timing, and quality control in a high-volume setting.
• Ability to lead and develop a team with integrity and respect.
• Excellent leadership, communication, and interpersonal skills, with the ability to motivate and inspire a team.
• Strong organizational and multitasking abilities, with attention to detail and the ability to prioritize tasks effectively.
• Culinary certification or diploma from an accredited culinary school is preferred.
• Flexibility to work evenings, weekends, and holidays as required.
• Legal eligibility to work in Ontario, Canada.

Equal Opportunity Employer

All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age, disability, sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.