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Executive Chef
4 months ago
Work Term: Permanent
- Work Language: English
- Hours: 40 to 44 hours per week
- Education: Secondary (high) school graduation certificate
- Experience: 2 years to less than 3 years
**Work site environment**:
- Hot
**Work setting**:
- Formal dining room
- Restaurant
- Bar
- Relocation costs not covered by employer
**Ranks of chefs**:
- Executive chef
**Tasks**:
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- 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
- Estimate food requirements and food and labour costs
- 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
**Supervision**:
- 5-10 people
**Certificates, licences, memberships, and courses**:
- Safe Food Handling certificate
**Cuisine specialties**:
- French
- Canadian
- European
- Gluten-free
**Food specialties**:
- Bakery goods and desserts
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
**Work conditions and physical capabilities**:
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
**Personal suitability**:
- Dependability
- Efficient interpersonal skills
- Excellent oral communication
- Flexibility
- Initiative
- Organized
- Reliability
- Team player
**Other benefits**:
- Paid time off (volunteering or personal days)