Executive Chef: Menu Leader & Kitchen Innovator

Group Compass Ltee; Montreal (administrative region); On-site; CAD 120,000 - 180,000; Full time

Job summary

Group Compass Ltee is seeking an Executive Chef to lead and supervise the culinary team in a variety of foods and catering events in Montreal, Canada. The role includes menu planning, budgeting, and maintaining high standards of quality and client satisfaction.

The Executive Chef will oversee inventories, cost controls, staffing, and compliance with health and safety regulations, while fostering strong relationships with clients and head office for seamless operations.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced environment.
• Strong background in banquet and catering functions.
• Knowledge of food trends, quality, sanitation, and cost controls.
• Basic supervisory skills and ability to motivate and develop staff.
• Team player with good prioritization.
• Excellent written and verbal communication in French and English.
• Proficient in Microsoft Office (Word and Excel).

Responsibilities

• Prepare and supervise the culinary team for a variety of foods and catering events.
• Manage inventories, pricing, cost controls, requisitioning and issuing supplies.
• Involve in menu planning, budgeting, costing, and inventory maintenance.
• Ensure staffing for productivity and high quality; control food and payroll costs.
• Maintain client relationships and ensure satisfaction with service and menu options.
• Ensure compliance with Quality Assurance and WHMIS regulations.
• Coordinate inspections and WHMIS training; report incidents to head office.
• Recommend maintenance and upkeep of kitchen and equipment.

Skills

Culinary supervision

Banquet experience

Catering knowledge

Food cost controls

Staff leadership

Bilingual English/French

Tools

Microsoft Office

Job description

Group Compass Ltee is seeking an Executive Chef to lead and supervise the culinary team in a variety of foods and catering events in Montreal, Canada. The role includes menu planning, budgeting, and maintaining high standards of quality and client satisfaction.

The Executive Chef will oversee inventories, cost controls, staffing, and compliance with health and safety regulations, while fostering strong relationships with clients and head office for seamless operations.