Executive Chef Culinary Operations
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Lead daily culinary operations as an Executive Chef, using food production expertise and outstanding leadership across back of house services.
Reporting to the Manager, Culinary Operations, you will direct supervisors and staff within a designated business unit. You will establish priorities, uphold policies, procedures, and regulations, and ensure exceptional food quality, presentation, and customer service. The position also supports staff coaching and development.
Key Responsibilities:
- Lead supervisors and back of house culinary staff
- Produce food to established specifications and quality standards
- Audit kitchen sanitation, cleanliness, and safety practices
- Oversee banquets, large functions, ordering, and inventory
- Analyze food, labour, and cost-of-sales performance
Requirements:
- Post-secondary education in Culinary Arts or related discipline
- Red Seal certification
- Minimum five years supervising in a culinary environment
- Human resource and financial management training
- Food preparation, costing, ordering, and Microsoft 365 proficiency
Apply culinary leadership, operational oversight, inventory knowledge, and cost-control expertise as an Executive Chef.
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