Executive Chef - High-Volume Catering & Culinary Leadership

Compass Canada; Toronto; Presencial; CAD 80.000 - 95.000; Jornada completa

Descripción de la vacante

Compass Group Canada (Beaver) Ltd. is seeking an Executive Chef to lead the day-to-day culinary operation across catering and food service activities, ensuring high-quality execution and consistency.

You will manage a team, uphold HACCP, WHMIS and safety standards, build strong client relationships, and drive menu development aligned with Healthy Eating Guidelines. Travel within Canada and flexible hours required.

Formación

• A minimum of five years of professional Chef experience, with a strong background in catering or high-volume food service.
• A minimum of three years of leadership experience within a professional culinary environment.
• Demonstrated experience managing high-volume catering projects and large-scale food production.
• The ability and willingness to independently prepare large quantities of meals when operationally required.
• ServSafe and Allergen Awareness certification.
• Strong culinary knowledge with the ability to incorporate current food trends, techniques, and presentation styles into menus and food service programs.
• A passion for food quality, hospitality, and exceptional customer service.
• Strong attention to detail with excellent organisational and time-management skills.
• Proven ability to work collaboratively as part of a multidisciplinary team.
• Strong client relationship management skills.
• Excellent written and verbal communication skills.
• Proficiency with Microsoft Outlook, Word, and Excel.
• Flexibility to work evenings and weekends when operationally required.
• Ability to travel within Canada.
• A valid driver's licence and ability to travel locally between sites.

Responsabilidades

• Lead the day-to-day culinary operation and ensure consistent, high-quality food execution across catering and food service activities.
• Ensure catering events and culinary programs are executed to established standards for quality, presentation, consistency, and service.
• Provide hands-on culinary leadership and support production during high-volume periods when required.
• Maintain high standards for taste, presentation, freshness, portioning, and overall guest experience.
• Demonstrate creativity in menu development while incorporating current culinary trends, innovative cooking techniques, and Healthy Eating Guidelines.
• Support the preparation and execution of large-volume meal production while maintaining quality and consistency.
• Develop and maintain positive, professional relationships with clients.
• Work collaboratively with clients and operational leadership to understand culinary expectations, service requirements, and menu needs.
• Support overall client satisfaction through responsive communication, consistent food quality, menu innovation, and strong service delivery.
• Act as a culinary representative of the operation and demonstrate professionalism in all client and customer interactions.
• Provide leadership, direction, and day-to-day supervision to culinary employees.
• Oversee employees at their assigned stations and ensure established culinary and operational standards are consistently followed.
• Foster a collaborative, respectful, accountable, and performance-focused kitchen environment.
• Ensure culinary teams understand expectations related to food quality, sanitation, workplace safety, allergen management, and customer service.
• Lead by example through strong organization, communication, professionalism, and attention to detail.
• Maintain strict compliance with all applicable food safety, health and safety, sanitation, and workplace requirements.
• Ensure adherence to HACCP, WHMIS, Occupational Health and Safety requirements, and Compass Quality Assurance and Health and Safety programs.
• Ensure all kitchen areas, equipment, workstations, and food preparation areas are maintained to appropriate cleanliness and sanitation standards.
• Coordinate regular workplace inspections and required WHMIS training for culinary employees.
• Identify and address potential food safety and workplace safety risks promptly.
• Report workplace incidents promptly to the Food Service Director or appropriate designate.
• Maintain a strong culture of food safety, employee safety, allergen awareness, and operational compliance.

Descripción del empleo

Compass Group Canada (Beaver) Ltd. is seeking an Executive Chef to lead the day-to-day culinary operation across catering and food service activities, ensuring high-quality execution and consistency.

You will manage a team, uphold HACCP, WHMIS and safety standards, build strong client relationships, and drive menu development aligned with Healthy Eating Guidelines. Travel within Canada and flexible hours required.