Chef exécutif (ve), Saint-Laurent

Group Compass Ltee; Montreal (administrative region); On-site; CAD 120,000 - 180,000; Full time

Job summary

Group Compass Ltee is seeking an Executive Chef to lead and supervise the culinary team in a variety of foods and catering events in Montreal, Canada. The role includes menu planning, budgeting, and maintaining high standards of quality and client satisfaction.

The Executive Chef will oversee inventories, cost controls, staffing, and compliance with health and safety regulations, while fostering strong relationships with clients and head office for seamless operations.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced environment.
• Strong background in banquet and catering functions.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Basic supervisory skills and ability to motivate and develop staff.
• Team player with good prioritization.
• Excellent written and verbal communication in French and English.
• Proficient in Microsoft Office (Word and Excel).

Responsibilities

• Prepare and supervise the culinary team for a variety of foods and catering events.
• Manage inventories, pricing, cost controls, requisitioning and issuing supplies.
• Involve in menu planning, budgeting, costing, and inventory maintenance.
• Ensure staffing for productivity and high quality; control food and payroll costs.
• Maintain client relationships and ensure satisfaction with service and menu options.
• Ensure compliance with Quality Assurance and WHMIS regulations.
• Coordinate inspections and WHMIS training; report incidents to head office.
• Recommend maintenance and upkeep of kitchen and equipment.

Skills

Culinary supervision

Banquet experience

Catering knowledge

Food cost controls

Staff leadership

Bilingual English/French

Tools

Microsoft Office

Job description

Description

Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us:

• Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
• Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be our Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of related culinary supervisory experience in a fast-pacedenvironment.
• Strong background in banquet and catering functions.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal) in French and English
• Proficient in Microsoft Office (Word and Excel).