Executive Chef

Compass Canada•Sarnia, ON

31d•Hybrid

About The Position

This is a posting for an existing job vacancy. As an Executive Chef, you will oversee foodservice operations, manage food quality and safety standards, and mentor kitchen staff. You will ensure efficient workflow, uphold health standards, and support training initiatives, with a focus on flawless catering food execution. Developing positive client relationships and ensuring overall client satisfaction with service and menu options are key. You will demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines. You will also follow all H&S policies and regulations as well as HACCP, oversee staff in their stations, and maintain cleanliness of all stations and kitchen areas. Ensuring strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations is crucial. This includes coordinating frequent workplace inspections and WHMIS training of all staff and promptly reporting any workplace incident to the Food Service Director or designate.

Requirements

3-5 years of restaurant management experience
Strong leadership skills and a focus on culinary excellence and menu development/costing.
Ability to lead a strong HSQA program
Creative ability to apply current food trends and presentations to menus and food service operations.
Passionate about quality and customer service.
Very detail-oriented individual and a strong team player.
Good client relationship management skills.
Excellent communication skills (written and verbal).
Proficiency with MS Outlook, Word and Excel.
Flexible to work evenings and weekends (when required).
Able to travel within Canada.
You have a valid driver’s license and the ability to travel locally between sites.

Responsibilities

Oversee foodservice operations, manage food quality and safety standards, and mentor kitchen staff.
Ensure efficient workflow, uphold health standards, and support training initiatives.
Ensure catering food execution is flawless.
Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.
Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines.
Follow all H&S policies and regulations as well as HACCP.
Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas.
Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations.
Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Food Service Director or designate.