executive chef

Government of Canada - Western; Delta; On-site; CAD 45,000 - 65,000; Full time

Job summary

A government institution in Delta is seeking an Executive Chef to oversee kitchen operations. The ideal candidate should have a secondary school graduation certificate and at least 5 years of experience. Responsibilities include managing food inventory, staff supervision, menu planning, and ensuring quality standards in meal preparations. This position requires onsite work at the restaurant and the ability to create new recipes.

Qualifications

• Minimum 5 years of experience in a culinary environment.
• Proficient in various cooking techniques and food preparation methods.
• Strong leadership skills to manage and train kitchen staff.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Supervise activities of kitchen workers and staff.
• Create new recipes and oversee meal preparations.
• Plan menus and ensure food meets quality standards.

Skills

Food cost estimation

Supervision of kitchen staff

Recipe creation

Menu planning

Training and instructing staff

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

• Hot

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
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food