Executive Chef

2 weeks ago


Vancouver, British Columbia, Canada L'Abattoir Restaurant Full time

L'Abattoir Restaurant seeks a highly skilled and experienced Executive Chef to oversee our culinary operations.

Job Summary

  • This is a permanent, full-time position that requires 40 hours of work per week.
  • The estimated salary for this role is $70,000 - $90,000 per year, depending on experience and qualifications.

About the Role

  • As an Executive Chef at L'Abattoir Restaurant, you will be responsible for maintaining high-quality food standards, managing kitchen staff, and supervising all culinary operations.
  • You will also be in charge of planning menus, requisitioning food and supplies, arranging equipment purchases and repairs, and consulting with clients regarding special functions.
  • In addition, you will be required to train staff in preparation, cooking, and handling of food, as well as supervise activities of sous-chefs, specialist chefs, chefs, and cooks.

Requirements and Qualifications

  • Education: Secondary (high) school graduation certificate is required.
  • Experience: At least 5 years of experience in a similar role is necessary.
  • Skills and Qualifications:
    • Maintaining records of food costs, consumption, sales, and inventory.
    • Analyzing operating costs and other data.
    • Demonstrating new cooking techniques and new equipment to cooking staff.
    • Supervising activities of specialist chefs, chefs, cooks, and other kitchen workers.
    • Creating new recipes.
    • Instructing cooks in preparation, cooking, garnishing, and presentation of food.
    • Preparing and cooking complete meals and specialty foods for events such as banquets.
    • Supervising cooks and other kitchen staff.
    • Preparing and cooking food on a regular basis or for special guests or functions.
    • Preparing and cooking meals or specialty foods.
    • Requisitioning food and kitchen supplies.
    • Arranging for equipment purchases and repairs.
    • Consulting with clients regarding weddings, banquets, and specialty functions.
    • Planning menus and ensuring food meets quality standards.
    • Preparing dishes for customers with food allergies or intolerances.
    • Recruiting and hiring staff.
    • Supervising activities of sous-chefs, specialist chefs, chefs, and cooks.
    • Training staff in preparation, cooking, and handling of food.

Benefits

  • Dental plan.
  • Health care plan.

Contact Information


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