executive chef

Government of Canada - Central; Mississauga; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government agency in Mississauga seeks a culinary professional with 2-3 years of experience to estimate food costs, supervise kitchen staff, and maintain inventory records. The role requires leadership, culinary expertise, and the ability to create new recipes. Candidates must hold relevant culinary certifications. Responsibilities include training staff, creating menus, and developing dishes for customers with dietary restrictions.

Benefits

Gratuities

Qualifications

• 2 years to less than 3 years of experience in a culinary role.
• Training in culinary arts or related field.
• Ability to manage kitchen staff.

Responsibilities

• Estimate costs of supplies and food items.
• Maintain food costs, consumption, sales, and inventory records.
• Demonstrate new cooking techniques to staff.
• Create new recipes and supervise kitchen activities.

Skills

Leadership

Excellent oral communication

Team player

Efficient interpersonal skills

Initiative

Organized

Education

College diploma in Culinary Arts

Safe Food Handling certificate

Food Safety Certificate

Job description

Overview Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Culinary arts/chef training

Experience

2 years to less than 3 years

On site

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

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• 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
• 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
• 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
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people

Credentials Certificates, licences, memberships, and courses

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization Cuisine specialties

• Canadian
• Italian cuisine
• Caribbean and Latin American cuisine

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Additional information Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Efficient interpersonal skills
• Excellent oral communication
• Initiative
• Organized
• Team player

Benefits Financial benefits

• Gratuities