executive chef

Government of Canada - Western; Squamish; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government agency in Canada is seeking an Executive Chef to lead a team in a fast-paced kitchen environment. The ideal candidate will have over 5 years of experience, be skilled in managing food operations, and be capable of supervising a diverse team. The position offers on-site housing and recreational activities, ensuring a well-rounded work-life balance.

Benefits

On-site housing options

On-site recreation and activities

Transportation provided by employer

Qualifications

• 5 years or more of related experience in a cooking or kitchen management role.
• Ability to demonstrate cooking techniques and manage kitchen operations.
• Capable of supervising and training a team of kitchen staff.

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.

Skills

Leadership

Efficient interpersonal skills

Organized

Reliability

Education

Secondary (high) school graduation certificate

Tools

Emergency First Aid and Cardiopulmonary Resuscitation (CPR)

Food Safety Certificate

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate

Experience

5 years or more

On site

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

Work setting

• Ship

Ranks of chefs

• Executive chef

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• 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

Supervision

• 16-20 people

Credentials Certificates, licences, memberships, and courses

• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Food Safety Certificate

Additional information Security and safety

• Medical exam

Work conditions and physical capabilities

• Fast‑paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

Personal suitability

• Leadership
• Efficient interpersonal skills
• Organized
• Reliability

Benefits Other benefits

• On‑site housing options
• On‑site recreation and activities
• Transportation provided by employer