executive chef

Overview Languages English Education Other trades certificate or diploma or equivalent experience Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Work setting Restaurant Ranks of chefs Executive chef Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Requisition food and kitchen supplies Arrange for equipment purchases and repairs 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 Leading/instructing individuals Supervise and co-ordinate activities of staff who prepare and portion food Prepare budget and cost estimates Maintain records of stock, repairs, sales and wastage Establish work schedules Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Must have knowledge of the establishment's culinary genres Supervision 5-10 people Staff in various areas of responsibility Kitchen and food service helpers Food and beverage servers Experience and specialization Cuisine specialties Greek Area of work experience Manager Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Physically demanding Standing for extended periods Benefits Health benefits Dental plan Health care plan Financial benefits Life insurance

The Executive Chef is responsible for supervising kitchen staff, planning menus, and ensuring food quality standards are met. They also manage food costs, inventory, and budget estimates for the establishment.

Candidates must have 3 to 5 years of experience and a trade certificate, diploma, or equivalent. Knowledge of Greek cuisine and the ability to work in a physically demanding, fast-paced environment are required.

• Health benefits • Dental plan • Health care plan • Life insurance

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Menu Planning
• Budgeting
• Inventory Management
• Staff Supervision
• Cost Estimation
• Quality Control
• Greek Cuisine
• Kitchen Management
• Food Safety
• Scheduling

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

29 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level