Corporate chef

Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Bachelor's degree Experience: 3 years to less than 5 years or equivalent experience Work setting Catering firm Tasks 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 Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervise and co-ordinate activities of staff who prepare and portion food Inspect kitchens and food service areas Food preparation Maintain inventory and records of food, supplies and equipment Prepare and cook complete meals or individual dishes and foods Plan menus and estimate food requirements for their realization Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Employment terms options Evening Shift Employment terms options Morning Day

The Corporate Chef is responsible for supervising kitchen staff, creating new recipes, and overseeing the preparation of meals for banquets and specialty functions. They must ensure food quality standards are met and manage inventory and kitchen operations.

Candidates must possess a Bachelor's degree and between 3 to 5 years of relevant experience. The role requires strong leadership skills and the ability to work in a physically demanding, fast-paced environment.

• LeadershipPreferred
• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Kitchen Management
• Staff Training
• Recipe Creation
• Food Presentation
• Inventory Management
• Catering
• Food Safety
• Leadership
• Quality Control
• Event Planning
• Budget Estimation

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing

Minimum education

Bachelor’s degree

Minimum experience

2+ years

Apply by

Sep 15, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level