Executive Chef

• Single-site leadership, managing kitchen operations for breakfast and lunch service for people daily, plus occasional catering/pop-up events.
  

• Leads a team of about 6 people.
  

• Responsibilities include production, service, procurement, safety/compliance, and personnel management (hiring, onboarding, performance, scheduling).
  

Must-Have Qualifications:

• Culinary leadership with multiple food program oversight.
  

• 5 years of experience as Chef

• Strong knowledge of food safety & compliance standards (HACCP, WHMIS, Safe Food Handling).
  

• Operational skills: forecasting, inventory, waste management, costing, SOP adherence.
  

• Experience managing a large hourly workforce.
  

• Strong communication and client-facing skills in a corporate environment.
  

Nice-to-Have:

• English required.
  

• Functional French is an asset (especially for staff communication and client interaction).
  

• Communication mix involves bilingual kitchen staff and clients, plus regulatory bodies like MAPAQ, CNESST.
  

Schedule:

• Full-time, 40–50 hours/week typical.
  

• Presence required during all meal periods and availability for occasional evenings/weekends and special events.