executive chef

Government of Canada; Toronto; On-site; CAD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a skilled Executive Chef to lead culinary operations in a vibrant restaurant setting. This role demands creativity and expertise in Japanese cuisine, particularly sushi preparation. You'll supervise a dedicated team, manage food costs, and ensure high-quality standards in meal preparation. Working in a fast-paced environment, you will also be responsible for training staff and planning menus that cater to diverse clientele, including special dietary needs. If you thrive under pressure and have a passion for culinary excellence, this opportunity is perfect for you.

Benefits

Gratuities

Qualifications

• 5+ years of experience in a fast-paced kitchen environment.
• Strong skills in sushi preparation and Japanese cuisine.

Responsibilities

• Estimate costs of supplies and maintain records of food costs.
• Supervise kitchen staff and train them in food preparation.
• Plan menus and ensure food meets quality standards.

Skills

Sushi preparation techniques

Japanese cuisine

Attention to detail

Supervision of kitchen staff

Menu planning

Education

Secondary (high) school graduation 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

• Restaurant

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
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people
• Staff in various areas of responsibility

Experience and specialization

Cuisine specialties

• Sushi preparation techniques
• Japanese cuisine

Food specialties

• Fish and seafood

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Standing for extended periods

Benefits

Financial benefits

• Gratuities