Executive Chef, Full Time

COMPASS GROUP CANADA; Wawa; On-site; CAD 75,000 - 110,000; Full time

Benefits offered by this job

Overtime after 44hr/Week

Benefits after 3 months

Travel & Accommodations provided

Job summary

ESS Canada is seeking an Executive Chef to prepare meals and oversee high-volume catering operations, ensuring adherence to corporate standards and safety policies. The role involves leading kitchen staff, managing mise en place, and coordinating with other departments to maintain quality service.

Ideal candidates have Red Seal and advanced food safety certification, plus proven leadership in a restaurant, banquet, or remote camp setting and the ability to work 12-hour day shifts on a

Qualifications

• Must have proven experience as an Executive Chef in a restaurant, banquet, or remote camp.
• Experience with large-volume catering is preferred (4 years).
• Excellent written and verbal communication skills; able to work independently or in a team.

Responsibilities

• Prepare, pre-cook and/or cook food as directed.
• Set up mise en place and other products for high-volume production.
• Maintain kitchen cleanliness per health and safety policies.
• Label, date, store and rotate food and beverage products.
• Communicate with operations departments; report maintenance or safety issues to supervisor.

Skills

Executive Chef

Bulk catering

Team leadership

Education

Red Seal Certificate

Formal culinary training

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

ESS Canada is committed to building meaningful partnerships with Indigenous communities and supporting inclusive employment opportunities. Consistent with our Indigenous community partnership commitments and voluntary employment equity initiatives, qualified Indigenous applicants (First Nations, Métis, and Inuit) may be given preference in the hiring process. Such applicants are invited to voluntarily self-identify and may be required to confirm a claim of Indigenous identity during the hiring process.