executive chef

Government of Canada - Western; Smithers; On-site; CAD 55,000 - 75,000; Full time

Job summary

A regional government agency in Canada is seeking an experienced Executive Chef to oversee kitchen operations. The role requires supervising staff, planning menus, and ensuring food quality standards. Candidates should have at least 3 years of experience in a kitchen environment and must be able to work on-site without remote options. Strong leadership and communication skills are essential for success in this role.

Qualifications

• 3 years to less than 5 years of experience in a kitchen environment.
• Ability to manage multiple tasks in a fast-paced environment.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Plan menus and ensure food meets quality standards.
• Demonstrate new cooking techniques to cooking staff.

Skills

Leadership

Excellent oral communication

Organized

Dependability

Flexibility

Reliability

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education: Secondary (high) school graduation certificate

Experience: 3 years to less than 5 years

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

Ranks of chefs: Executive chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• 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

Work conditions

• Fast-paced environment
• Handling heavy loads
• Physically demanding
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Leadership
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability