Executive Chef

Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us: * Ensure catering food execution is flawless. * Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved. * Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines. * Follow all H&S policies and regulations as well as HACCP. * Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas. * Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations. * Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Food Service Director or designate. Think you have what it takes to be the Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Minimum five years of Chef experience with a strong catering background and three years of leadership experience. * ServSafe and Allergen Awareness certificates required. * You have great experience managing high-volume catering projects and the ability to prepare a large quantity of meals, daily, by yourself (when required). * Creative ability to apply current food trends and presentations to menus and food service operations. * Passionate about quality and customer service. * Very detail-oriented individual and a strong team player. * Good client relationship management skills. * Excellent communication skills (written and verbal). * Proficiency with MS Outlook, Word and Excel. * Flexible to work evenings and weekends (when required). * Able to travel within Canada. * You have a valid driver’s license and the ability to travel locally between sites.

The Executive Chef is responsible for ensuring flawless catering execution, developing positive client relationships, and maintaining high standards of food quality and safety. They must oversee kitchen staff, manage daily operations, and ensure strict compliance with health and safety regulations.

Candidates must have at least five years of chef experience with a strong catering background and three years of leadership experience. Professional certifications such as ServSafe and Allergen Awareness are required, along with proficiency in MS Office and a valid driver's license.

• TeamworkPreferred
• LeadershipPreferred
• Food safetyPreferred
• CommunicationPreferred

Identified from the job description. Confirm important requirements above.

• Catering
• Menu development
• Leadership
• Food safety
• HACCP
• WHMIS
• Client relationship management
• High-volume food production
• Staff supervision
• MS Outlook
• MS Word
• MS Excel
• Communication
• Teamwork
• Detail-oriented
• ServSafe Certification
• Valid Driver's License
• Customer Relationship Management
• Cleanliness
• Customer Service
• Cooking
• Food Services
• Creativity
• Occupational Safety And Health
• Hazard Analysis And Critical Control Points (HACCP)
• Microsoft Outlook
• Operations
• Presentations
• Quality Assurance
• Workplace Hazardous Materials Information Systems
• Detail Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Executive Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

5+ years

Posting language

English

Working hours

40 hours per week