executive chef

Overview

Languages

English

Education

• Other trades certificate or diploma
• Culinary arts/chef training
• Restaurant, culinary and catering management/manager
  
  

Experience

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
• Willing to relocate
• Relocation costs not covered by employer
• Cafeteria
• Catering firm
• Resort
• Hotel, motel, resort
• Bistro
• Café
• Fast food
  
  

Ranks of chefs

• Executive chef
  
  

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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• 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
• Leading/instructing individuals
• Advise on menu selections
• Schedule staff
• Prepare standards and schedules
• Perform administrative tasks
• Resolve conflict situations
• Communicate with other workers to co-ordinate the preparation and completion of work assignments
• Determine the size of food portions and costs
  
  

Supervision

• More than 20 people
• Staff in various areas of responsibility
  
  

Credentials

Certificates, licences, memberships, and courses

• Cook Trade Certification
• Cook Red Seal Certificate
• Food Safety Certificate
  
  

Experience and specialization

Area of work experience

• Manager
• Purchasing, procurement and contracts
  
  

Area of specialization

• Process control
• Hotel and catering industry
  
  

Additional information

Security and safety

• Driver's validity licence check
  
  

Transportation/travel information

• Own transportation
• Own vehicle
• Valid driver's licence
• Public transportation is not available
  
  

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Standing for extended periods
• Bending, crouching, kneeling
  
  

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
  
  

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan
• Paramedical services coverage
• Vision care benefits
  
  

Other Benefits

• Free parking available
• On-site amenities
• On-site daycare available
• On-site recreation and activities
• Parking available