Become the Executive Chef at ATCO Frontec, leading kitchen operations and fostering a culinary team. Manage menu creation and service standards effectively.
As the Executive Chef, you will have responsibility over daily kitchen functions while ensuring adherence to food safety and service regulations. With a minimum of 8 years’ experience, you will use your culinary Red Seal and problem-solving skills to deliver exceptional food services. Your influence will extend to training staff and enhancing customer experiences.
Key Responsibilities:
• Ensure compliance with government regulations
• Create and manage effective menu plans
• Lead monthly inventory management processes
• Train kitchen personnel on safety standards
• Oversee customer relations and dining experience
Requirements:
• Minimum of 8 years' executive chef experience
• Required Culinary Red Seal certification
• Large facility experience preferred
• Evidence of strong communication skills