Chef Exécutif / Executive Chef
Core
Lead culinary operations and business strategy for one of four dining halls, developing concepts, recipes, and standards while ensuring food safety and health compliance.
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
Required skills
Red Seal Chef certification, cost control, employee management, food safety leadership, health and safety compliance, dietary restriction management, equipment safety knowledge, organizational skills
Preferred skills
High-volume team leadership, bilingual communication (English/French), computer/POS software proficiency
Technologies
POS equipment
Responsibilities
Develop concepts, recipes, programs, people, and standards; lead food safety implementation and training; act as a reference for dietary preferences and assist guests with restrictions; supervise and develop unionized employees; collaborate with culinary teams on skill evolution; assist management with budgets, cost controls, and operational efficiency.