Executive Chef

Job summary

Manage daily kitchen operations, including menu planning, recipe development, food preparation, quality standards, food costs, and inventory. Recruit, train, supervise, and schedule kitchen staff, and coordinate kitchen activities with other departments.

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 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Hotel, motel, resort Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food Schedule staff Manage kitchen operations Co-ordinate work activities with other departments Plan, organize, direct, control and evaluate daily operations Determine the size of food portions and costs Credentials Certificates, licences, memberships, and courses Cook Red Seal Certificate Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Standing for extended periods Personal suitability Leadership Efficient interpersonal skills Flexibility Organized Reliability Team player Benefits Health benefits Dental plan Disability benefits Health care plan Financial benefits Bonus Gratuities Other Benefits Other benefits 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 Supports social and labour market integration of newcomers and/or refugees (for example: facilitating access to community resources, language training, skills training, etc.) Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

What you’ll do

Manage daily kitchen operations, including menu planning, recipe development, food preparation, quality standards, food costs, and inventory. Recruit, train, supervise, and schedule kitchen staff, and coordinate kitchen activities with other departments.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a one- to two-year program, at least five years of experience, and a Cook Red Seal Certificate. The role also requires leadership, organization, reliability, flexibility, and the ability to work under pressure in a fast-paced environment with tight deadlines.

Benefits

• Dental Plan
• Disability Benefits
• Health Care Plan
• Bonus
• Gratuities
• Other Benefits

Listed skills

• Inventory management · Preferred
• Leadership · Preferred
• interpersonal skills · Preferred
• Organization · Preferred
• Reliability · Preferred
• Teamwork · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Operations Management
• Menu Planning
• Recipe Development
• Food Preparation and Cooking
• Food Cost Management
• Inventory Management
• Staff Recruitment and Hiring
• Staff Training
• Staff Scheduling
• Food Quality Standards
• Food Allergy Accommodation
• Leadership
• Interpersonal Skills
• Organization
• Reliability
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership