Executive chef

Work Term: Permanent Work Language: English Hours: 36 to 40 hours per week 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 Work site environment Noisy Odours Hot Non-smoking Work setting Restaurant Fine dining establishment Ranks of chefs Executive chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs 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 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 Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Lead groups and individuals in recreational or leisure programs Supervision 5-10 people Certificates, licences, memberships, and courses Safe Food Handling certificate Food Safety Certificate Cuisine specialties Canadian Italian cuisine Caribbean and Latin American cuisine Mediterranean cuisine Food specialties Fish and seafood Meat, poultry and game Stocks, soups and sauces Area of work experience Manager Teaching specialization Amateur training Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Screening questions Are you available to start on the date listed in the job posting? Are you currently a student? Do you have experience working in this field? Do you have the required certifications listed in the job posting? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Evening Employment terms options Morning Night Day Weekend Financial benefits Gratuities Support for newcomers and refugees Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Offers on-the-job training tailored to youth Provides awareness training to employees to create a welcoming work environment for youth Support for mature workers Applies hiring policies that discourage age discrimination Supports for visible minorities Offers mentorship programs that pair members of visible minorities with experienced employees Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities

The Executive Chef is responsible for managing kitchen operations, including menu planning, cost analysis, and supervising a team of 5-10 kitchen staff. They oversee the preparation of high-quality meals for regular guests and special events while ensuring food safety standards are met.

Candidates must have a non-university certificate or diploma and 2 to 3 years of experience in a professional kitchen. Required certifications include Safe Food Handling and Food Safety certificates.

• Gratuities • Mentorship programs for newcomers and refugees • Diversity and cross-cultural training • On-the-job training for youth • Age discrimination-free hiring policies • Mentorship programs for visible minorities

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

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

• Menu Planning
• Cost Control
• Staff Supervision
• Recipe Creation
• Inventory Management
• Staff Training
• Fine Dining
• Food Safety
• Banqueting
• Kitchen Management
• Recruitment
• Cuisine Specialization

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

18 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level