Executive Chef, Dorval

Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us: * Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team. * Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production. * Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels. * Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided. * Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office. * Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate. Think you have what it takes to be our Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Four years of related culinary supervisory experience in a fast-paced environment. * Strong background in banquet and catering functions. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Hard-working team player with ability to prioritize effectively. * Excellent communication skills (written and verbal) in French and English * Proficient in Microsoft Office (Word and Excel).

The Executive Chef will supervise the culinary team, manage food production, and oversee inventory, budgeting, and cost controls. They are also responsible for maintaining client relationships and ensuring strict compliance with health, safety, and quality standards.

Candidates must have at least four years of culinary supervisory experience in a fast-paced environment, particularly in banquet and catering functions. Proficiency in Microsoft Office and strong communication skills in both English and French are required.

• Quality assurancePreferred
• LeadershipPreferred
• Food safetyPreferred
• CommunicationPreferred
• Microsoft OfficePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary supervision
• Menu planning
• Inventory management
• Cost control
• Budgeting
• Staff development
• Food safety
• WHMIS
• Catering
• Banquet operations
• Microsoft Office
• Communication
• Leadership
• Quality assurance
• Menu Planning
• Event Catering
• Supervision
• Bilingual (French/English)
• Strong Work Ethic
• Planning
• Microsoft Word
• Microsoft Excel
• Occupational Safety And Health
• Sanitation
• Quality Assurance
• Workplace Hazardous Materials Information Systems
• Prioritization

• Food & Beverage
• Hospitality
• Management & Leadership
• Executive Chef
• Chefs
• Chefs and Head Cooks

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week