Executive Chef - Future Opportunities

Job summary

The Executive Chef is responsible for managing daily kitchen operations, including menu planning, inventory control, and ensuring food services meet high standards. They provide leadership to kitchen staff, oversee health and safety compliance, and manage budgets while maintaining effective product usage.

Job details

Description: ATCO Frontec is seeking an Executive Chef to join our team. The Executive Chef is responsible for the daily operations of the kitchen, provides professional leadership and direction to the kitchen personnel. Creating of menus, ordering of products and ensuring all food services are preformed to the highest of standard possible. Responsibilities: Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations. Manage and plan menu’s appropriate to the clientele in accordance with the Contract Scope of Work and within approved budgets Monthly inventory and inventory control Adheres to labour matrix and controls labour costs Ensure that all meals are prepared and served to the highest standards possible while maintaining cost control and ensuring products are used effectively Oversee the Kitchen Staff and ensuring all duties are performed in a professional and timely manner Ensure the correct amounts of products are ordered for the capacity of the lodge Oversee customer relations Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed Conduct daily safety meetings with all kitchen staff Inspect facilities or equipment for regulatory compliance and ensures PM’s are being done Sets excellent customer service and work examples Actively involved in ensuring they are following safe and sound procedures and are adhering to government regulations as well as WFS Health and Safety, policies and procedures. Various other duties as assigned by management from time to time Qualifications: A minimum of 8 years’ experience in an Executive Chef position in a complex kitchen operation is required. The successful candidate should hold their Culinary Red Seal. Prior experience working in large facilities such as universities, hospitals or a remote camp setting is an asset. Experience in menu development is a strong asset Professional communication skills, oral and written in a leadership role Strong ability to train, mentor, coach and guide performance to personnel in all positions Innovative and creative problem solver in finding solutions and opportunities Strong organizational, time management, and report writing skills Proficient using MS Office software We would like to thank everyone for their application; however, only those being considered for an interview will be contacted. Final candidates will be required to undergo a Security Clearance Check. This position has been identified as safety sensitive and will require completion of a pre-employment alcohol & drug test, and criminal record check. Collection, use, and retention of personal information will be in accordance with ATCO Group privacy policies and practices. By submitting your resume and personal information to the ATCO Group of Companies, and/or participating in a personal interview, you acknowledge and consent to the collection, use and disclosure of your personal information by the ATCO Group of Companies to determine your suitability for employment opportunities within the ATCO Group of Companies.

What you’ll do

The Executive Chef is responsible for managing daily kitchen operations, including menu planning, inventory control, and ensuring food services meet high standards. They provide leadership to kitchen staff, oversee health and safety compliance, and manage budgets while maintaining effective product usage.

Requirements

Candidates must have a minimum of 8 years of experience in a complex kitchen operation and hold a Culinary Red Seal. Proficiency in MS Office and strong communication, organizational, and leadership skills are required.

Listed skills

• Time management · Preferred
• Inventory Control · Preferred
• Problem solving · Preferred
• Cost Control · Preferred
• Regulatory Compliance · Preferred
• Leadership · Preferred
• MS-Office · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu development
• Inventory control
• Food service management
• Leadership
• Staff training
• Health and safety compliance
• Cost control
• Regulatory compliance
• Customer relations
• Time management
• Report writing
• MS Office
• Problem solving
• Mentoring
• Kitchen operations
• Report Writing
• Menu Planning
• Cost Control
• Safety Procedures
• Customer Relationship Management
• Management
• Customer Service
• Regulatory Compliance
• Food Services
• Creative Problem Solving
• Innovation
• Inventory Control
• Problem Solving
• Operations
• Time Management
• Security Clearance

Job areas

• Food & Beverage
• Management & Leadership
• Hospitality
• Security & Safety
• Executive Chef
• Chefs
• Chefs and Head Cooks