Executive chef

Sooke Harbour House; Sooke; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Health benefits

Dental plan

Health care plan

Job summary

Sooke Harbour House is seeking an experienced kitchen supervisor to lead a team of chefs and cooks at our on-site dining facilities. You will oversee day-to-day kitchen operations, mentor staff, and ensure the highest quality and presentation of all meals and events.

With 5+ years of experience, you will manage costs, develop menus, and collaborate with clients for weddings and banquets, while maintaining strong leadership, reliability, and interpersonal skills within a team-oriented environment.

Qualifications

• 5+ years in kitchen leadership or supervisory roles.
• Strong cost control and budgeting capabilities.
• Proven ability to train and develop kitchen staff.
• Demonstrated creativity in menu development and execution.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Estimate labour costs and manage scheduling for 16–20 staff.
• Analyze operating costs and other data to optimize performance.
• Demonstrate new techniques and equipment to staff.
• Lead and supervise cooks, chefs and kitchen staff on daily operations.
• Create new recipes and oversee presentation for events.
• Instruct staff on preparation, cooking and plating.
• Plan and direct food prep for multiple restaurants during events.
• Coordinate with clients for weddings, banquets and functions.

Skills

Leadership

Team management

Interpersonal skills

Excellent communication

Education

Other trades certificate or diploma

Equivalent experience

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

• Other trades certificate or diploma
• or equivalent experience

EXPERIENCE

5 years or more

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
• Estimate labour costs
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Leading/instructing individuals

SUPERVISION

• 16-20 people

ADDITIONAL INFORMATION

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

BENEFITS

HEALTH BENEFITS

• Dental plan
• Health care plan