If you are truly ready to lead as an Executive Chef, you’ll be responsible for the following tasks.

Responsibilities

• Ensure catering food execution is flawless.
• Develop positive client relationships and ensure overall client satisfaction with service and menu options.
• Demonstrate creativity with menus, leveraging the latest trends and culinary techniques while following Healthy Eating Guidelines.
• Follow all Health & Safety policies, regulations, and HACCP requirements.
• Oversee staff at their stations and maintain cleanliness of all kitchen areas.
• Ensure strict compliance with Compass Quality Assurance, Health and Safety Programs, the Occupational Health and Safety Act, and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training for all staff, promptly reporting any incidents to the Food Service Director or designate.

Qualifications and Requirements