Executive Chef

Role Scope & Accountability Scope: Single-site leadership, but with overseeing daily production of breakfast and lunch service for 80-150 people daily, occasional catering and pop up requirements as well. Leads all kitchen operations including production, service, procurement, safety, and compliance, and personnel oversight/recruitment. (Team of roughly 6) Reporting Structure: Reports directly to the General Manager (GM). Supervises all hourly associates and a sous chef, including dish, shipping/receiving, culinary teams. Budget & Labour Accountability: Oversees labour costs, scheduling, cross-utilization efficiencies, and approval of repairs and expenditures within budget. Responsible for food purchasing, inventory management, recipe costing, waste reduction, and production forecasting. Client-Facing Expectations: Regularly meets with the GM/FSD and client to communicate needs, events, concerns, and menu approvals. Must have a team approach with FOH team and the client Handles guest questions, feedback, and issues during service. Top Must-Haves (Non-Negotiable Requirements) Culinary leadership experience with oversight of multiple food programs. Strong food safety & compliance knowledge (HACCP, WHMIS, Safe Food Handling). Operational discipline: forecasting, inventory, waste management, costing, and adherence to SOPs. Ability to manage a large hourly workforce (hiring, onboarding, performance reviews, scheduling). Exceptional communication & client-facing ability, especially in a corporate environment. Experience Requirements Minimum 5 years’ experience in a relevant environment (culinary operations). Experience in a fast paced, dynamic and ever changing environment is essential Experience applying HSQA, nutrition standards, SOP-driven operations, and using platforms like MenuWorks. Schedule & Operational Expectations Full-time, 40–50 hours/week typical for Executive Chef. Required to be present during all meal periods, with the occasional evening/weekend event. Must be available for: Special events Catering functions Evening or weekend events as needed Compensation (Approved Range) $90,000 with benefits, vacation, RRSP. Relocation available for the right candidate

Leads all kitchen operations including production, procurement, and personnel oversight for breakfast and lunch services. Manages labor costs, budget expenditures, and maintains strong client relationships in a corporate environment.

Requires a minimum of 5 years of culinary operations experience in fast-paced environments. Must possess strong knowledge of food safety standards (HACCP, WHMIS) and operational discipline in costing and inventory.

• Benefits • Vacation • RRSP • Relocation

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

• Culinary Leadership
• Food Safety
• Compliance
• Forecasting
• Inventory Management
• Waste Management
• Costing
• Personnel Management
• Client Relations
• Menu Planning
• Procurement
• HACCP
• WHMIS
• Safe Food Handling
• Scheduling
• Budgeting

Expérience minimale

5+ ans