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For restaurant and hotel owners hiring a leader — not for job applicants. We bring 35 years of hands-on hospitality experience, from Earls to independent restaurants, to help you define the role, recruit the right leader and build the systems around them. Work directly with James Hughes. Eastern Canada & Beyond. Servin
A vacant leadership role reaches far beyond the schedule. Owners cover shifts, standards drift and the team waits for direction. Filling the position starts with understanding what the person must deliver—and what you expect from them.
For more than 35 years, I’ve worked in the kitchens and businesses I now curate searches for: high-performing corporate, franchise and independent operations in Vancouver, Calgary, Winnipeg, Ontario and New Brunswick; award-winning restaurants and hotels; senior culinary and operating leadership; and more than 30 restaurant openings across Canada and the United States.
That experience shapes the conversations I have with owners and candidates. I can help you find the right leader for your situation and your strategy.
Facing a difficult situation? I’ve been there. I can help you work through the immediate problem and create a practical plan for what comes next.
START WITH THE RESTAURANT YOU WANT TO BUILD
Do you need a creative chef who develops the menu and culinary direction? Or a well-trained, disciplined kitchen manager who leads the team within a clearly defined menu and operating system?
Both have their place. You decide how you want the business to work. I can help you understand the difference, recruit a candidate suited to that model and shape the structure with you.
QUESTIONS TO ASK BEFORE YOU HIRE
• Can this chef create a menu and execute several menu changes a year? Can they lead people and represent your brand? Ask for specific examples of work they have personally delivered.
• Can they write and cost recipes, manage food costs and build a practical food-cost improvement plan?
• Can they build a costed schedule, post it every Thursday and handle time-off requests in a way that makes the team feel respected?
• Can they manage labour while protecting the guest experience? What systems do they use?
• Can they develop the team, organize a demanding service, work constructively with ownership and protect the concept while improving the operation?
Work directly with me to define the leadership, systems and structure that support the restaurant you dreamed of building.

From neighbourhood restaurants and fast-casual concepts to hotel dining and growing groups. The search is shaped around your operation, location and leadership needs.
General Managers and restaurant managers who can lead people, manage the numbers and deliver the guest experience.
Executive Chefs, Head Chefs and kitchen managers, selected for the culinary model, commercial responsibilities and team they will lead.
Food-and-beverage leaders and multi-site operators who connect service, kitchen performance and accountability across the business.

Decide what the chef should own before you start the search. Both models can work. Each needs a different role, different expectations and different kitchen systems.
A chef who creates your menu and culinary direction. Assess their food, commercial judgement, prep and ordering methods, documentation, leadership and performance under pressure.
A chef or kitchen manager who leads the team and executes a defined menu. Recipes, yields, photos, finishing standards and food-safety controls provide the foundation for consistent service.
James can recruit either type of leader. When the operating foundation needs work, menu and kitchen-system development can be scoped alongside the search, helping the business depend less on undocumented knowledge.

A focused process, with scope and expectations agreed before the search begins. You make the final hiring decision with a clearer understanding of each candidate.
Discuss the business, team, operating model, compensation, location and what success should look like. Set the responsibilities and priorities before approaching candidates.
Target candidates suited to the opportunity through relevant networks, research and direct outreach. Explore experience, motivation, leadership, financial understanding and practical operating judgement.
Review the shortlist, coordinate interviews and check finalist references within the agreed scope. Clarify expectations for the successful candidate and identify any onboarding support needed.
Understand the search, the assessment and what working directly with James involves.
We recruit General Managers, restaurant managers, Executive Chefs, Head Chefs, kitchen managers, food-and-beverage leaders and multi-site operators. Searches serve independent restaurants, fast-casual businesses, hotels and hospitality groups. Eastern Canada & Beyond. Serving Canada & International Markets. We define the role around the scale, responsibilities and operating model of your business.
The search can combine targeted research, industry relationships, referrals, direct outreach and relevant advertising. We agree the approach around the role and market. My corporate and independent restaurant experience helps me discuss the opportunity credibly with experienced chefs and operators, including people who may not respond to a job posting.
I assess experience against the work your business needs: financial understanding, team leadership, service execution, culinary responsibilities and communication with ownership. Interviews explore specific decisions and results the candidate personally owned. Finalist references form part of the agreed search scope. For chefs, we also establish whether you need a creative culinary leader or someone to lead a defined menu and system.
Yes. We agree how the opportunity will be represented, when the business will be identified and who may receive information before outreach begins. A replacement while the current leader remains in place needs particular care. Tell me about that situation in our initial conversation so we can plan the search and communication accordingly.
A search can include role definition, sourcing, candidate screening, shortlist review, interview coordination and finalist references. We establish the responsibilities, deliverables, communication rhythm and engagement terms in writing before work begins. Menu development, kitchen systems and ongoing operating support can be scoped separately when the business needs them.
Timing depends on the leadership profile, location, compensation, candidate availability and your interview process. We discuss those factors and agree a realistic search plan at the outset. I keep you informed as the search progresses. Offer acceptance and a candidate’s start date are separate milestones; notice periods and relocation may affect the latter.
Before the appointment, clarify the role’s authority, responsibilities, reporting relationship and immediate priorities with the candidate. We agree what support I will provide through the offer and transition as part of your engagement. If the new leader also needs menu systems, management coaching or ongoing operating support, we can define that work separately.
Share your business name, location, role or leadership challenge and ideal timing. You do not need a finished job description. Start with a 30-minute discovery conversation; the search scope, deliverables and terms are agreed in writing before work begins.
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