The Executive Chef prepares food in accordance with applicable corporate

standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Essential Duties and Responsibilities

• Prepare, pre-cook and/or cook food products as directed.
• Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
• Clean kitchen equipment after use according to health and safety policies and procedures.
• Label, date, store and rotate food and beverage products in appropriate storage areas.
• Communicate effectively with all appropriate operational departments.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
• Perform other duties as assigned or directed.

Qualifications

• Proven experience as an Executive Chef at a restaurant, banquet or remote camp
• 4 years experience working in commercial and bulk catering preferred
• Red Seal Certificate required.
• Adv Food Safety Certification required.
• Certificate from a recognized cooking school.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Able to work independently and as part of a team.
• Excellent written and verbal communication skills.
• Physical ability to carry out the duties of the position.

Position Requirements

• Shift: 12hr/Day
• Rotation: 14 Days On/14 Days Off
• Local applicants preferred 

Perks

• Overtime after 44hr/Week
• Benefits available after 3 months
• Travel & Accommodations provided