Executive Chef for Food Service Management
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Key Responsibilities
• Manage food services as per regulations
• Plan and execute menus within budget
• Oversee kitchen staff training and performance
• Conduct safety meetings with kitchen team
• Ensure high standards for meal preparation
Requirements:
• Minimum 8 years in Executive Chef roles
• Culinary Red Seal certification required
• Experience in complex kitchen operations preferred
• Strong mentoring and organization skills
• MS Office proficiency desired Drive culinary excellence through effective management and regulatory compliance.
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