Executive Chef, Seasonal Full Time

ESS Compass•Adjala–Tosorontio, ON

2d•Onsite

About The Position

The Executive Chef is responsible for preparing food in accordance with applicable corporate standards, guidelines, and regulations with established policies and procedures, ensuring quality food service is provided at all times.

Requirements

Proven cooking experience, including experience as an Executive Chef in large quantity cooking and leadership.
4 years of kitchen management experience, preferably in a large scale environment.
4 years experience working in commercial and bulk catering.
Willingness to accommodate a flexible work schedule (including weekends).
Certificate from a recognized cooking school.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry’s best practices.
Able to work independently and as part of a team.
Excellent written and verbal communication skills.
Physical ability to carry out the duties of the position.
Red Seal Certification
Advanced Food Safety Certification required
Pass a Criminal Record Check

Responsibilities

Prepare, pre-cook and/or cook food products as directed.
Prepare "mise en place" (setting in place of foods, garnishes, sauces, dishes, cutlery, etc) and other products as required for high volume production.
Clean kitchen equipment after use according to health and safety policies and procedures.
Label, date, store and rotate food and beverage products in appropriate storage areas.
Communicate effectively with all appropriate operational departments.
Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
Perform other duties as assigned or directed.