executive chef

Government of Canada - Western; Surrey; On-site; CAD 45,000 - 60,000; Full time

Job summary

A governmental organization is seeking a culinary professional to lead kitchen operations in Metro Vancouver, Surrey. The role requires supervising staff, creating innovative recipes, and ensuring food quality for events. A minimum of 2 years of experience and a relevant trades certificate are required. This is an on-site position, emphasizing hands-on management and training in a fast-paced kitchen environment.

Qualifications

• Minimum 2 years of experience in a high-paced kitchen environment.
• Ability to instruct and train kitchen staff.
• Knowledge of food allergies and dietary restrictions.

Responsibilities

• Estimate costs of supplies and food items.
• Demonstrate new cooking techniques to kitchen staff.
• Supervise activities of chefs and kitchen workers.
• Create new recipes and menu items.
• Prepare meals for events and special functions.
• Train kitchen staff in food preparation and cooking.
• Ensure food quality and presentation.

Skills

Cooking techniques

Supervision

Recipe creation

Food safety and handling

Communication

Education

Other trades certificate or diploma

Job description

Languages

English

Education

• Other trades certificate or diploma

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.

Responsibilities

Tasks

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

Experience & Specialization

Cuisine Specialties

• International