Executive Chef

**Position Overview**:
The General Manager & Executive Chef in a food processing facility is a significant role that combines culinary expertise with operational leadership. This position is responsible for overseeing the entire food production process, from raw ingredient sourcing to finished product, while ensuring quality, safety, and efficiency. The position will lead both the culinary development and day-to-day management of the food processing operations, ensuring that products meet the company’s standards, comply with food safety regulations, and are delivered on time to customers.

**Key Responsibilities**:
**Executive Chef Responsibilities**:

- **Culinary Oversight**:
Oversee the development and execution of product formulations, recipes, and food production processes. Ensure that products meet taste, texture, and appearance standards required by the company and customers.
- **Product Innovation & Development**:
Collaborate with the R&D and product development team to roll out new food ideas to meet market trends. Evaluate ingredients and techniques to ensure cost-effectiveness and superior quality.
- **Quality Control**:
Monitor production standards to ensure the highest levels of quality, safety and consistency across all products. Work with the quality control to verify that food products meet the established specifications.
- **Menu & Recipe Design**:
In collaboration with the production team, design new product lines or adapt current offerings based on customer feedback, market demand, and seasonal availability of ingredients.
- **Food Safety & Compliance**:
Ensure all food products adhere to food safety regulations, including HACCP (Hazard Analysis Critical Control Point), and other applicable regulatory requirements. Oversee the implementation of safety and sanitation protocols throughout production.

**General Manager Responsibilities**:

- **Facility Operations Management**:
Oversee all aspects of food processing facility operations, including production planning, inventory management, staffing, scheduling, and shipping. Ensure efficient and cost-effective operation to meet customer demands and production deadlines.
- **Staff Management & Development**:
Lead and manage the facility’s staff, including production teams, quality control personnel, and maintenance staff. Hire, train, and evaluate staff performance to ensure high standards in productivity, safety, and food quality.
- **Budgeting & Cost Control**:
Develop and manage the facility's operational budget, including cost control measures for labor, materials, and waste. Implement strategies to reduce costs, improve operational efficiency, and maintain profitability.
- **Supply Chain & Inventory Management**:
Oversee the procurement of raw materials and ingredients, ensuring that supplies are ordered and delivered in a timely and cost-effective manner. Manage inventory levels to minimize waste and avoid production delays.
- **Health & Safety Compliance**:
Ensure the facility complies with all local, provincial and federal health and safety regulations, including HCCAP and food safety standards. Implement regular safety training and audits to maintain a safe working environment.
- **Production Scheduling & Coordination**:
Coordinate production schedules, ensuring that customer orders are fulfilled on time and that production runs smoothly. Work with supply chain and logistics teams to ensure timely delivery of raw materials and finished goods.
- **Customer Relations & Quality Assurance**:
Build and maintain strong relationships with customers, addressing any quality or product-related concerns promptly. Work closely with the quality control team to monitor product feedback and make improvements as needed.
- **Reporting & Documentation**:
Assist in maintaining records of production runs, inventory levels, waste management and any product quality issues. Provide regular reports to upper management in a timely manner

**Required Qualifications**:

- Proven experience as an Executive Chef, General Manager, or in a similar leadership role within a food production or processing environment.
- Strong knowledge of food processing techniques, culinary arts and food safety standards
- Excellent leadership, team management, and communication skills.
- Experience with budgeting, cost control, and financial analysis.
- Strong organizational and problem-solving skills with the ability to handle multiple priorities in a fast-paced environment.
- In-depth understanding of inventory management and supply chain operations.
- Familiarity with regulatory compliance in the food industry.
- Ability to develop, implement, and enforce standard operating procedures (SOPs) for production and safety.

**Preferred Qualifications**:

- Culinary degree or certification from an accredited institution.
- Experience in large-scale food production or food manufacturing.
- Previous experience with food product development and R&D.
- Strong understanding of food processi