executive chef
5 hours ago
Overview
Languages
English
Education
- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience
2 years to less than 3 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- 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
- 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
Supervision
- 5-10 people
Credentials
Certificates, licences, memberships, and courses
- Safe Food Handling certificate
- Food Safety Certificate
Experience and specialization
Cuisine specialties
- Canadian
- Italian cuisine
- Caribbean and Latin American cuisine
Food specialties
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
Additional information
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Handling heavy loads
- Physically demanding
- Attention to detail
- Standing for extended periods
- Bending, crouching, kneeling
Personal suitability
- Leadership
- Efficient interpersonal skills
- Excellent oral communication
- Initiative
- Organized
- Team player
Benefits
Financial benefits
- Gratuities
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