Executive Chef
- Red Deer, AB, Canada
$60,000 CAD / year · Full-time
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Job details
- Pay
- $60,000 CAD / year
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Hash Breakfast Eatery and Forno Italian in Red Deer are looking for an Executive Chef who believes great food starts with the finest ingredients. You'll lead the culinary side of both restaurants, shaping the menus, building the kitchen teams and holding every plate to a high standard.
What You'll Do
What You'll Do
- Ordering & purchasing: Source and order the finest ingredients, build strong relationships with suppliers, manage inventory and keep food costs on target without compromising on quality.
- Menu development: Create and refine menus for both restaurants, from Hash's twists on breakfast classics to Forno's Italian dishes. Develop seasonal features, cost out recipes and write clear, consistent recipe and plating standards.
- Recruitment: Hire cooks and kitchen staff who share our passion for quality, and build strong, reliable teams in both kitchens.
- Training & development: Train and mentor cooks on recipes, techniques, food safety and our quality standards. Coach your team to grow, and develop future kitchen leaders.
- Kitchen leadership: Oversee day-to-day kitchen operations, scheduling, food safety and sanitation, and make sure every dish leaving the pass is one we're proud of.
- Proven experience as an Executive Chef, Head Chef or Sous Chef in a quality-focused, high-volume kitchen
- A deep respect for ingredients and a strong track record in menu development
- Experience with ordering, inventory and food cost control
- Strong leadership, with experience recruiting, training and motivating a team
- Food Safety certification (or the willingness to get it)
- Organized, hands-on, and calm under pressure
More about this job
Responsibilities
Lead culinary operations for two restaurants, including menu development, ingredient purchasing, inventory, and food cost control. Recruit, train, and manage kitchen teams while maintaining food safety, sanitation, scheduling, and consistent quality standards.
Requirements
Candidates should have proven experience as an Executive Chef, Head Chef, or Sous Chef in a quality-focused, high-volume kitchen, along with menu development and food cost management experience. Strong team leadership and organizational skills are required; food safety certification is required or must be obtained.
Skills
- Menu Development
- Ingredient Sourcing
- Ordering And Purchasing
- Inventory Management
- Food Cost Control
- Recipe Costing
- Kitchen Team Recruitment
- Team Leadership
- Staff Training And Mentoring
- Kitchen Operations
- Scheduling
- Food Safety
- Sanitation
- Organization
- Working Under Pressure
Visa sponsorship
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Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Executive Chef
- Head Chef
- Sous Chef
- Hospitality
- High-Volume Kitchen
- Menu Development
- Seasonal Menus
- Ingredient Sourcing
- Supplier Relationships
- Ordering And Purchasing
- Inventory Management
- Food Cost Control
- Recipe Costing
- Recipe Standards
- Plating Standards
- Recruitment
- Team Leadership
- Training And Mentoring
- Kitchen Operations
- Scheduling
- Food Safety
- Sanitation
- Quality Standards
- Food Safety Certification