Executive Chef

Role Scope & Accountability

Scope:

• Single-site leadership, but with overseeing daily production of breakfast and lunch service for 80-150 people daily, occasional catering and pop up requirements as well.
  
• Leads all kitchen operations including production, service, procurement, safety, and compliance, and personnel oversight/recruitment. (Team of roughly 6)
  

Reporting Structure:

• Reports directly to the General Manager (GM).
  
• Supervises all hourly associates and a sous chef, including dish, shipping/receiving, culinary teams.
  

Budget & Labour Accountability:

• Oversees labour costs, scheduling, cross-utilization efficiencies, and approval of repairs and expenditures within budget.
  
• Responsible for food purchasing, inventory management, recipe costing, waste reduction, and production forecasting.
  

Client-Facing Expectations:

• Regularly meets with the GM/FSD and client to communicate needs, events, concerns, and menu approvals. Must have a team approach with FOH team and the client
  
• Handles guest questions, feedback, and issues during service.
  

Top Must-Haves (Non-Negotiable Requirements)

1. Culinary leadership experience with oversight of multiple food programs.
   
2. Strong food safety & compliance knowledge (HACCP, WHMIS, Safe Food Handling).
   
3. Operational discipline: forecasting, inventory, waste management, costing, and adherence to SOPs.
   
4. Ability to manage a large hourly workforce (hiring, onboarding, performance reviews, scheduling).
   
5. Exceptional communication & client-facing ability, especially in a corporate environment.
   

Experience Requirements

• Minimum 5 years’ experience in a relevant environment (culinary operations).
  
• Experience in a fast paced, dynamic and ever changing environment is essential
  
• Experience applying HSQA, nutrition standards, SOP-driven operations, and using platforms like MenuWorks.
  

Schedule & Operational Expectations

• Full-time, 40–50 hours/week typical for Executive Chef.
  
• Required to be present during all meal periods, with the occasional evening/weekend event.
  
• Must be available for:
  
• Special events
  
• Catering functions
  
• Evening or weekend events as needed
  

Compensation (Approved Range)

$90,000 with benefits, vacation, RRSP.

• Relocation available for the right candidate