Executive Chef, Dorval

Compass Group Canada; Montreal; Presencial; CAD 90 000 - 120 000; Tempo integral

Resumo da oferta

Compass Group Canada is seeking an Executive Chef to lead the culinary team in Montreal, overseeing a diverse range of foods and high-volume catering events.

You will drive menu development, budgeting, and cost controls while ensuring strict quality, safety, and hygiene standards, and maintaining strong client relationships through exceptional service. Fluent in French and English essential; will mentor staff and collaborate with operations to optimize profitability.

Qualificações

• Minimum four years of related culinary supervisory experience in a fast-paced environment.
• Strong background in banquet and catering functions.
• Comprehensive knowledge of food trends, quality, production, sanitation, and cost controls.
• Basic supervisory skills with ability to motivate and develop staff.
• Excellent written and verbal communication in French and English.
• Proficient in Microsoft Word and Excel.

Responsabilidades

• Prepare and supervise the culinary team for a wide variety of foods and catering events.
• Manage inventories, pricing, cost controls, and requisitioning of supplies.
• Lead menu planning, development, budgeting, and cost management.
• Ensure staffing for productivity and uphold quality; control food and payroll costs.
• Foster strong client relations and ensure client satisfaction with service and menu options.
• Maintain compliance with QA, health and safety, WHMIS regulations; report incidents.
• Recommend maintenance and upkeep of kitchen and equipment.

Conhecimentos

Culinary supervision

Banquet & catering

Food cost controls

Team leadership

French & English communication

Ferramentas

Microsoft Office

Descrição da oferta de emprego

Now, If You Were To Come On Board As One Of Our Executive Chef, We’ll Ask You To Do The Following For Us

• Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
• Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
  

Think you have what it takes to be our Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of related culinary supervisory experience in a fast-paced environment.
• Strong background in banquet and catering functions.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal) in French and English
• Proficient in Microsoft Office (Word and Excel).