Executive Chef - Francophone Mobility Program

• Lead
  and manage all kitchen operations
  
• Plan
  menus, specials, and seasonal dishes
  
• Maintain
  high standards of food quality and presentation
  
• Manage
  food costs, inventory, and kitchen supplies
  
• Train,
  supervise, and schedule kitchen staff
  
• Ensure
  food safety and sanitation standards are followed
  
• Coordinate
  with management to deliver excellent guest experiences
  

Requirements

• ​ 3+ years of experience as a Chef or
  Sous-Chef
  
• Culinary
  certification or equivalent experience preferred
  
• Strong
  leadership and team-management skills
  
• Excellent
  knowledge of food preparation and safety
  
• Strong
  organization and communication skills
  
• Ability
  to work in a fast-paced environment
  
• Flexible
  to work evenings, weekends, and holidays
  

Benefits