Chef Exécutif / Executive Chef
Core
Lead culinary operations and business strategy for one of four high-volume dining halls, ensuring food safety, quality, and operational efficiency.
Role type
Senior IC Executive Chef
Builds
Dining hall operations, menus, and culinary programs
Domain
Food service / Hospitality
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Culinary operations)
Required skills
Red Seal Chef certification, cost control, employee management, food safety compliance, health and safety protocols, dietary accommodation, equipment safety, computer/POS proficiency
Preferred skills
High-volume team leadership, budgeting, operational efficiency optimization
Technologies
POS systems
Responsibilities
Develop concepts, recipes, and standards; lead food safety and health/safety training; coach guests on dietary needs; supervise unionized staff; collaborate on budgets and cost controls.
Seniority
Senior, hands-on IC