Executive Chef

Stellar Personnel; Montreal (administrative region); Hybrid; CAD 81,000 - 99,000; Full time

Job summary

Stellar Personnel is seeking an Executive Chef to lead kitchen operations for a busy site serving 80-150 guests daily, with occasional catering and pop-up events.

You will manage production, procurement, safety, and a team of about 6, with budget oversight and client coordination; relocation is available. Competitive compensation includes benefits and RRSP.

Qualifications

• 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.
• Minimum 5 years’ experience in a relevant environment (culinary operations).
• Experience applying HSQA, nutrition standards, SOP-driven operations, and using platforms like MenuWorks.

Responsibilities

• Lead kitchen operations including production, service, procurement, safety, and personnel oversight (team of ~6).
• Oversee labour costs, scheduling, cross-utilization, and approvals within budget.
• Food purchasing, inventory management, recipe costing, waste reduction, and production forecasting.
• Regularly meet with GM/FSD and client to communicate needs, events, concerns, and menu approvals; collaborate with FOH and client.
• Handle guest questions, feedback, and issues during service.

Skills

Culinary leadership

Food safety knowledge

Staff management

Communication skills

Budget & forecasting

Tools

MenuWorks

Job description

Stellar Personnel is a premier hospitality staffing agency in Canada. Our clientele encompasses a diverse range of industries, including catering firms, corporate offices, sports and event venues, restaurants, hotels, retirement homes, and more. Our primary objective is to provide staffing solutions to these businesses, filling various roles such as dishwashers, cooks, chefs, servers, bartenders, cashiers, runners, shippers/receivers, administrative staff, and any other job positions as per the client's requirements.

Job Description

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.
• 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 experiencewith 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 applyingHSQA, 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