Executive Chef at Havergal College

, Alberta, Canada -

Full Time

Start Date

Immediate

Expiry Date

18 Oct, 26

Salary

70000.0

Posted On

20 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Catering Management, Food Preparation, Inventory Management, HACCP, Health and Safety Compliance, Staff Supervision, Client Relationship Management, MS Outlook, MS Word, MS Excel, Communication Skills

Industry

Description

Salary range: $65,000 to $70,000 The Executive Chef manages multiple (small to high volume) catering projects. This position is involved in all phases of food preparation, menu planning and development, and maintaining proper inventory levels. Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us: * Ensure catering food execution is flawless. * Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved. * Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines. * Follow all H&S policies and regulations as well as HACCP. * Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas. * Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations. * Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Food Service Director or designate. Think you have what it takes to be the 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 three years of Chef experience with a strong catering background and three years of leadership experience. * You have great experience managing high-volume catering projects and the ability to prepare a large quantity of meals, daily, by yourself (when required). * Creative ability to apply current food trends and presentations to menus and food service operations. * Passionate about quality and customer service. * Very detail-oriented individual and a strong team player. * Good client relationship management skills. * Excellent communication skills (written and verbal). * Proficiency with MS Outlook, Word and Excel. * Flexible to work evenings and weekends (when required for special functions, etc)).

Responsibilities

The Executive Chef manages high-volume catering projects, overseeing all phases of food preparation and menu development. They are responsible for ensuring flawless execution, maintaining health and safety standards, and managing kitchen staff.