Executive chef

Kibbi; Quebec; On-site; CAD 42,000 - 62,000; Full time

Job summary

Kibbi in Canada is seeking an experienced cook to join our on-site kitchen team. The role requires 2–3 years of kitchen experience and a college/CEGEP diploma in a culinary program; fluency in French is preferred.

You will plan menus, supervise staff, manage costs, and ensure high quality meals for events and daily service. This is a full-time on-site position with opportunities to advance within our busy operation.

Qualifications

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• 2 years to less than 3 years
• Cook Trade Certification

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Education

College/CEGEP diploma in culinary program

Job description

OVERVIEW

LANGUAGES

French

EDUCATION

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

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.

RANKS OF CHEFS

• Executive chef

RESPONSIBILITIES

TASKS

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Cook Trade Certification