Executive Chef

Job summary

Manage kitchen operations, including food costs, inventory, menu planning, quality standards, and equipment and supply needs. Develop recipes, prepare and cook food, and recruit, supervise, and train kitchen staff.

Job details

Overview Languages English Education Secondary (high) school graduation certificate or equivalent experience Experience 1 year to less than 2 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Recruit and hire staff Train staff in preparation, cooking and handling of food Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Support for youths Provides awareness training to employees to create a welcoming work environment for youth

What you’ll do

Manage kitchen operations, including food costs, inventory, menu planning, quality standards, and equipment and supply needs. Develop recipes, prepare and cook food, and recruit, supervise, and train kitchen staff.

Requirements

Requires a secondary school graduation certificate or equivalent experience and 1 to less than 2 years of experience. The role is on-site and requires English.

Listed skills

• Food preparation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Cost Management
• Inventory Management
• Operating Cost Analysis
• Recipe Development
• Cooking Techniques
• Food Preparation
• Menu Planning
• Food Quality Control
• Kitchen Staff Supervision
• Staff Recruitment
• Staff Training
• Food Presentation
• Supply Requisition
• Kitchen Equipment Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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