executive chef

Government of Canada - Atlantic; Richmond; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government organization in Metro Vancouver is seeking an Executive Chef to oversee kitchen operations. The ideal candidate will have over 2 years of experience in a fast-paced restaurant environment, specializing in Cantonese and Szechuan cuisines. Responsibilities include managing kitchen staff, planning menus, and ensuring food quality. Health benefits are offered, and the position requires on-site work.

Benefits

Health benefits

Health care plan

Bonus

Qualifications

• 2 years to less than 3 years of experience required.
• Experience in a fast-paced restaurant environment is essential.
• Must have experience in Cantonese and Szechuan cuisines.

Responsibilities

• 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.
• Plan menus and ensure food meets quality standards.
• Prepare and cook food and meals.

Skills

Leadership

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

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.

Work site environment

• Noisy

Work setting

• Restaurant

Ranks of chefs

• Executive chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• 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
• Leading/instructing individuals

Experience and specialization

Cuisine specialties

• Cantonese cuisine
• Szechuan
• Dim Sum

Food specialties

• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

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

Benefits

• Health benefits

• Health care plan

Financial benefits

• Bonus