Executive Chef, Full Time

COMPASS GROUP CANADA; Canada; On-site; CAD 90,000 - 120,000; Full time

Benefits offered by this job

Overtime after 44hr/Week

Benefits available after 3 months

Travel & Accommodations provided

Job summary

COMPASS GROUP CANADA is seeking an Executive Chef to lead high-volume kitchen operations and ensure quality, safety, and efficiency in every service. You will oversee prep, cooking, mise en place, and inventory control while coordinating with other departments to meet client standards.

The role requires extensive culinary training and certification, plus strong team leadership and communication skills to maintain consistent quality across all menus and events.

Qualifications

• Proven experience as Executive Chef in restaurant, banquet or remote camp.
• Red Seal Certificate required.
• Advanced Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of cooking methods, ingredients and equipment.

Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare mise en place for high volume production.
• Clean kitchen equipment after use per health and safety policies.
• Label, date, store and rotate food and beverage products.
• Communicate effectively with all appropriate operational departments.
• Report needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Skills

Executive kitchen leadership

Food preparation & cooking

Team management

Quality control

Health & safety compliance

Communication skills

Independent & teamwork

Physical stamina

Education

Red Seal Certificate

Culinary certificate from recognized school

Advanced Food Safety Certification

Job description

The Executive Chef prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Essential Duties and Responsibilities:

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and otherproducts as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Qualifications:

• Proven experience as an Executive Chef at a restaurant, banquet or remote camp
• 4 years experience working in commercial and bulk catering preferred
• Red Seal Certificate required.
• Adv Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.

Position Requirements:

• Shift: 12hr/Day
• Rotation: 14 Days On/14 Days Off
• Local applicants preferred

Perks:

• Overtime after 44hr/Week
• Benefits available after 3 months
• Travel & Accommodations provided