executive chef

Eagle River Casino & Travel Plaza; Whitecourt; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a skilled Culinary Manager to lead their kitchen operations. In this dynamic role, you will supervise a team of chefs and cooks, ensuring the highest standards of food quality and safety. You will be responsible for menu planning, recipe creation, and staff training while working in a fast-paced environment. This position offers an exciting opportunity to showcase your culinary expertise and creativity while managing food preparation for various events. If you thrive under pressure and have a passion for food, this role is perfect for you.

Qualifications

• Experience in culinary arts with a focus on kitchen management.
• Strong ability to create and execute menus for various events.

Responsibilities

• Supervise kitchen staff and ensure food quality standards are met.
• Plan menus and manage food preparation for events and daily service.
• Train and instruct cooks in food preparation and presentation.

Skills

Cooking Techniques

Menu Planning

Staff Supervision

Recipe Creation

Food Safety Standards

Education

Culinary Arts Diploma

Tools

Kitchen Equipment

Job description

Responsibilities

• 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
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Lead and instruct individuals

Work Conditions and Physical Capabilities

• Fast-paced environment
• Work under pressure
• Combination of sitting, standing, walking