Executive Chef — Creative Menus for High-Volume Catering

Chartwells Higher Education; Fairfax (VA); On-site; USD 64,000 - 68,000; Full time

Job summary

Chartwells Higher Education in Toronto, Canada is seeking an Executive Chef to lead catering operations, ensure flawless food execution, and develop menus that meet Healthy Eating Guidelines while keeping client satisfaction at the forefront.

The role requires at least five years as a chef, three years in leadership, ServSafe and Allergen Awareness certificates, and the ability to travel between sites; candidates must be detail-oriented, creative, and customer-focused.

Qualifications

• Minimum five years of Chef experience with a strong catering background and three years of leadership experience.
• ServSafe and Allergen Awareness certificates required.
• Experience managing high-volume catering projects and the ability to prepare large quantity of meals daily (when required).
• Creative ability to apply current food trends and presentations to menus and operations.
• Passionate about quality and customer service.

Responsibilities

• Ensure catering food execution is flawless.
• Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.
• Demonstrate creativity with menus and knowledge of trends while following Healthy Eating Guidelines.
• Follow all H&S policies and HACCP.
• Oversee staff in their stations and maintain cleanliness of all kitchen areas.
• Ensure compliance with Compass QA, Health & Safety Programs, OHSA and WHMIS.
• Coordinate workplace inspections and WHMIS training and report incidents promptly.

Skills

Leadership

Customer service

Menu development

Food safety

Education

ServSafe certification

Allergen Awareness certification

Tools

MS Outlook

MS Word

MS Excel

Job description

Chartwells Higher Education in Toronto, Canada is seeking an Executive Chef to lead catering operations, ensure flawless food execution, and develop menus that meet Healthy Eating Guidelines while keeping client satisfaction at the forefront.

The role requires at least five years as a chef, three years in leadership, ServSafe and Allergen Awareness certificates, and the ability to travel between sites; candidates must be detail-oriented, creative, and customer-focused.