Closed listing
executive chef
- Vancouver, BC, Canada
Full-time
This opening has closed.
The original listing is kept below for reference.
Job details
- Job type
- Full-time
- Closing date
- Posting language
- English
- Posted
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Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
Overview
Languages
English
Education
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
Languages
English
Education
- Secondary (high) school graduation certificate
- or equivalent experience
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Responsibilities
Tasks
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:
Support for newcomers and refugees
- Supports newcomers and/or refugees with foreign credential recognition
- Provides awareness training to employees to create a welcoming work environment for youth
More about this job
Responsibilities
The Executive Chef is responsible for managing kitchen operations, including menu planning, food cost analysis, and inventory management. They supervise and train kitchen staff while ensuring food quality and preparing meals for regular and special guests.
Requirements
Candidates must have a high school diploma or equivalent experience and between 1 to 2 years of relevant experience. Proficiency in English is required for this on-site role.
Skills
- Food Cost Management
- Inventory Control
- Recipe Creation
- Kitchen Supervision
- Menu Planning
- Staff Training
- Food Presentation
- Recruitment
- Quality Standards
- Equipment Maintenance
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Manufacturing
Keywords
- Executive Chef
- Food Costs
- Inventory
- Cooking Techniques
- Recipe Development
- Kitchen Management
- Garnishing
- Food Handling
- Hospitality
- Restaurant Management