Executive Chef - Future Opportunities

ATCO Frontec; Coquitlam; On-site; CAD 70,000 - 90,000; Full time

Job summary

A leading provider of food services in Metro Vancouver is seeking an experienced Executive Chef. The role involves overseeing kitchen operations, menu development, and ensuring compliance with food safety regulations. Candidates should have over 8 years of experience in complex kitchen settings and hold a Culinary Red Seal. This position provides an opportunity to manage a diverse team and deliver high-quality food services while maintaining cost control.

Qualifications

• 8+ years of experience as an Executive Chef in a complex kitchen operation.
• Experience in large facilities like universities, hospitals, or remote camps is a plus.
• Strong leadership and professional communication skills.

Responsibilities

• Manage food services in compliance with regulations.
• Plan menus according to clientele and budget.
• Conduct inventory control and manage costs.

Skills

Menu development

Leadership communication

Training and mentoring

Organizational skills

Problem-solving

Time management

MS Office proficiency

Education

Culinary Red Seal

Job description

Overview

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. Creating of menus, ordering of products and ensuring all food services are performed to the highest of standard possible.

Responsibilities

• Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations.
• Manage and plan menus appropriate to the clientele in accordance with the Contract Scope of Work and within approved budgets
• Monthly inventory and inventory control
• Adheres to labour matrix and controls 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 ensuring 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 ensures PM’s are being done
• Sets excellent customer service and work examples
• Actively involved in ensuring they are following safe and sound procedures and are adhering to government regulations as well as WFS Health and Safety, policies and procedures.
• 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