Executive Chef Full Time

Language Requirement: English

Education Requirement: Secondary (high) school graduation certificate

Experience Requirement: 5 years or more.

On site: Work must be completed at the physical location. There is no option to work remotely.

Work setting: Restaurant/Bar in a Rural area.

Responsibilities/Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Ensure that local health and sanitation regulations are carried out. Supervisory Experience. Plan and manage budgets. Plan menus and estimate food requirements for their realization.

Credential Requirements: Safe Food Handling certificate

Specialized Area of Work Experience: Management. Must have 2 years of experience in a senior kitchen management or supervisory capacity. (e.g., as a Head Chef, Sous Chef, or Chef de Partie).

Work conditions: A Fast-paced environment. Must be able to work under pressure with attention to detail.

Qualities of a suitable candidate: Leadership. Efficient interpersonal skills. Organized