Executive Chef

The salary range for this position is $80,000 to $95,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

This is a posting for an existing job vacancy.

Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us:

Culinary Leadership & Food Quality

• Lead the day-to-day culinary operation and ensure consistent, high-quality food execution across catering and food service activities.
• Ensure catering events and culinary programs are executed to established standards for quality, presentation, consistency, and service.
• Provide hands-on culinary leadership and support production during high-volume periods when required.
• Maintain high standards for taste, presentation, freshness, portioning, and overall guest experience.
• Demonstrate creativity in menu development while incorporating current culinary trends, innovative cooking techniques, and Healthy Eating Guidelines.
• Support the preparation and execution of large-volume meal production while maintaining quality and consistency.

Client & Customer Experience

• Develop and maintain positive, professional relationships with clients.
• Work collaboratively with clients and operational leadership to understand culinary expectations, service requirements, and menu needs.
• Support overall client satisfaction through responsive communication, consistent food quality, menu innovation, and strong service delivery.
• Act as a culinary representative of the operation and demonstrate professionalism in all client and customer interactions.

Team Leadership

• Provide leadership, direction, and day-to-day supervision to culinary employees.
• Oversee employees at their assigned stations and ensure established culinary and operational standards are consistently followed.
• Foster a collaborative, respectful, accountable, and performance-focused kitchen environment.
• Ensure culinary teams understand expectations related to food quality, sanitation, workplace safety, allergen management, and customer service.
• Lead by example through strong organization, communication, professionalism, and attention to detail.

Food Safety, Health & Safety and Compliance

• Maintain strict compliance with all applicable food safety, health and safety, sanitation, and workplace requirements.
• Ensure adherence to HACCP, WHMIS, Occupational Health and Safety requirements, and Compass Quality Assurance and Health and Safety programs.
• Ensure all kitchen areas, equipment, workstations, and food preparation areas are maintained to appropriate cleanliness and sanitation standards.
• Coordinate regular workplace inspections and required WHMIS training for culinary employees.
• Identify and address potential food safety and workplace safety risks promptly.
• Report workplace incidents promptly to the Food Service Director or appropriate designate.
• Maintain a strong culture of food safety, employee safety, allergen awareness, and operational compliance.

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.

• A minimum of five years of professional Chef experience, with a strong background in catering or high-volume food service.
• A minimum of three years of leadership experience within a professional culinary environment.
• Demonstrated experience managing high-volume catering projects and large-scale food production.
• The ability and willingness to independently prepare large quantities of meals when operationally required.
• ServSafe and Allergen Awareness certification.
• Strong culinary knowledge with the ability to incorporate current food trends, techniques, and presentation styles into menus and food service programs.
• A passion for food quality, hospitality, and exceptional customer service.
• Strong attention to detail with excellent organisational and time-management skills.
• Proven ability to work collaboratively as part of a multidisciplinary team.
• Strong client relationship management skills.
• Excellent written and verbal communication skills.
• Proficiency with Microsoft Outlook, Word, and Excel.
• Flexibility to work evenings and weekends when operationally required.
• Ability to travel within Canada.
• A valid driver's licence and ability to travel locally between sites.