Executive Chef at Air Canada

Vancouver, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

06 Sep, 26

Salary

90000.0

Posted On

08 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems

Industry

Description

Salary Range: $85,000 to $90,000 Disclaimer: The base salary range represents Compass Group Canada’s pay grade range for this position in the primary work location. Actual hiring salaries will vary depending on factors including but not limited to work experience, and geographic market data for the role. The pay range listed above is not reflective of Compass Group Canada’s total compensation for employees. The Executive Chef oversees the culinary production team with a focus on quality, menu creativity and Health & Safety. With a 'Can-Do' attitude and 'Passion for Excellence,' the Executive Chef provides oversight, standardization, menu compliance, training and customer relations and is dedicated to supporting the improvement and sustainability of the culinary program. Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us: * Act as “keeper of menu” – coordinate development of menu cycles and recipes; advise on purchasing with a focus on product quality and avoiding product shortages. * Conduct special events at all locations to raise the culinary profile of Eurest Dining that may include special tastings, food sampling, Chef’s tables or display cooking action stations; define presentation standards and ensure compliance. * Coordinate and support high profile catered functions. * Review services to ensure all health and safety and food safety issues are addressed and resolved promptly. * Provide in-unit training for culinary programs ensuring job specific and safety training of employees; conduct accident investigations and complete necessary documentation. * Identify and implement leading edge back of house and front of house operational systems and procedures, including software and support technology, to ensure the professional delivery of food, service, guest satisfaction, cost control and HSE standards. * Maintain excellent communications and relations with Client’s management and guests while ensuring their complete satisfaction. * Maintain superior product and service quality standards by conducting ongoing evaluations and investigating complaints; initiate corrective action. * Inspect kitchen equipment and appliances for needed repairs or maintenance and immediately report deficiencies to maintenance. 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. * Minimum five years related culinary supervisory experience in a fast-paced multi-unit, high volume production-oriented environment with changing priorities. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Excellent communication skills (written and verbal). * Proficient with Microsoft Office (Word and Excel).

Responsibilities

The Executive Chef oversees the culinary production team with a focus on quality, menu creativity, and health and safety standards. Responsibilities include coordinating menu cycles, managing high-profile catered functions, and maintaining client relations.