Executive Chef

Job summary

Plan menus, develop recipes, prepare and cook meals, and ensure food quality, including accommodating customers with food allergies or intolerances. Manage kitchen costs and supplies, recruit and train staff, and supervise chefs and other kitchen workers.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Odours Hot Non-smoking Work setting Restaurant Fine dining establishment Ranks of chefs Executive chef Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Lead groups and individuals in recreational or leisure programs Supervision 5-10 people Credentials Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Experience and specialization Cuisine specialties Canadian Italian cuisine Caribbean and Latin American cuisine Mediterranean cuisine Food specialties Fish and seafood Meat, poultry and game Stocks, soups and sauces Area of work experience Manager Teaching specialization Amateur training Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Benefits Financial benefits Gratuities Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Offers on-the-job training tailored to youth Provides awareness training to employees to create a welcoming work environment for youth Support for mature workers Applies hiring policies that discourage age discrimination Supports for visible minorities Offers mentorship programs that pair members of visible minorities with experienced employees Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

What you’ll do

Plan menus, develop recipes, prepare and cook meals, and ensure food quality, including accommodating customers with food allergies or intolerances. Manage kitchen costs and supplies, recruit and train staff, and supervise chefs and other kitchen workers.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a one- to two-year program and two to less than three years of experience. A Safe Food Handling certificate or Food Safety Certificate is listed, along with experience in cuisines including Canadian, Italian, Caribbean and Latin American, and Mediterranean.

Benefits

• Gratuities

Listed skills

• Food safety · Preferred
• Quality Control · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Recipe Development
• Food Preparation and Cooking
• Fine Dining
• Food Cost Management
• Inventory Management
• Kitchen Staff Supervision
• Staff Recruitment and Training
• Food Safety
• Food Allergy Accommodation
• Quality Control
• Equipment Management
• Canadian Cuisine
• Italian Cuisine
• Caribbean and Latin American Cuisine
• Mediterranean Cuisine

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership