executive chef
- Work Term : Permanent
- Work Language : English
- Hours : 40 to 44 hours per week
- Education : College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience : 5 years or more
- or equivalent experience
Work site environment
- Wet / damp
- Noisy
- Odours
- Cold / refrigerated
Work setting
Restaurant
Ranks of chefs
Executive chef
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
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Estimate food requirements and food and labour costs
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Supervision
Staff in various areas of responsibility
Area of work experience
Manager
Security and safety
Driver's validity licence check
Transportation / travel information
Valid driver's licence
Work conditions and physical capabilities
- Fast-paced environment
- Work under pressure
- Attention to detail
- Standing for extended periods
Personal suitability
- Leadership
- Dependability
- Flexibility
- Organized
- Reliability
- Team player
Screening questions
- Are you currently legally able to work in Canada?
- Do you have previous experience in this field of employment?
Health benefits
Health care plan
Other benefits
- Transportation provided by employer
executive chef
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