Executive Chef - Future Opportunities

ATCO; Canada; On-site; CAD 99,000 - 121,000; Full time

Job summary

A prominent management company in British Columbia is seeking an Executive Chef to manage kitchen operations and provide leadership to staff. The role requires over 8 years of executive culinary experience and a Culinary Red Seal certification. The Executive Chef will oversee menu development, ensure compliance with health and safety regulations, and conduct staff training. This position offers a salary of around $110,000.00. Ideal for those with experience in large facilities.

Qualifications

• Minimum of 8 years’ experience as an Executive Chef in a complex kitchen operation.
• Culinary Red Seal certification is required.
• Experience in large facilities (universities, hospitals, or remote camps) is an asset.
• Strong communication, training, and mentoring skills are necessary.
• Innovative problem-solver with strong organizational skills.

Responsibilities

• Manage food services following regulations and management guides.
• Plan menus in accordance with budget and clientele needs.
• Conduct inventory control and labor cost management.
• Ensure high standards in meal preparation and customer service.
• Train kitchen staff in health and safety procedures.
• Oversee compliance with safety regulations.

Skills

Culinary Red Seal

Communication skills

Training and mentoring

Problem-solving

Organizational skills

Time management

MS Office proficiency

Job description

Job Description

ATCO Frontec is seeking an Executive Chef to join our team in Western Canada. The Executive Chef is responsible for the daily operations of the kitchen, provides professional leadership and direction to the kitchen personnel, and is tasked with creating menus, ordering products, and ensuring all food services are performed to the highest standard possible.

The salary for this position is $110,000.00. Rates may be subject to change.

Responsibilities

• Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations.
• Manage and plan menus appropriate to clientele in accordance with the Contract Scope of Work and within approved budgets.
• Monthly inventory and inventory control.
• Adhere to labour matrix and control labour costs.
• Ensure that all meals are prepared and served to the highest standards possible while maintaining cost control and ensuring products are used effectively.
• Oversee the Kitchen Staff and ensure all duties are performed in a professional and timely manner.
• Ensure the correct amounts of products are ordered for the capacity of the lodge.
• Oversee customer relations.
• Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed.
• Conduct daily safety meetings with all kitchen staff.
• Inspect facilities or equipment for regulatory compliance and ensure PM’s are being done.
• Set excellent customer service and work examples.
• Actively involved in ensuring adherence to safe and sound procedures as well as government regulations, WFS Health and Safety policies and procedures.
• Perform various other duties as assigned by management from time to time.

Qualifications

• A minimum of 8 years’ experience in an Executive Chef position in a complex kitchen operation is required.
• The successful candidate should hold their Culinary Red Seal.
• Prior experience working in large facilities such as universities, hospitals or a remote camp setting is an asset.
• Experience in menu development is a strong asset.
• Professional communication skills, oral and written, in a leadership role.
• Strong ability to train, mentor, coach and guide performance to personnel in all positions.
• Innovative and creative problem solver in finding solutions and opportunities.
• Strong organizational, time management, and report writing skills.
• Proficient using MS Office software.