Chef Exécutif / Executive Chef

Dexterra•Montreal, QC

49d•Onsite

About The Position

We are currently looking for an Executive Chef to work with our team. The selected individual will also be a true culinary creator, people developer, and steward of our three Fresh-Scratch-Local pillars. This job is located in the Eastern Townships of Quebec. The Executive Chef will be the business leader of one of four dining halls, responsible for developing concepts, recipes, programs, people, and standards. They will be a lead in Food Safety by implementing and training with Dana’ and highest industry standards, and a reference in Health and Safety by training, implementing, and inspiring staff to promote a safe workplace. The role also involves acting as a reference regarding dietary preferences and restrictions, coaching guests who need assistance, supervising and developing a group of dedicated unionized employees, and working closely with the culinary team to ensure their skills are constantly evolving. Additionally, the Executive Chef will assist the management team in establishing budgets, targets, cost and operational controls, efficiency, guest satisfaction, and participation.

Requirements

Red Seal Chef Status
Five years of recent related experience in the food service industry leading high volume culinary teams
Demonstrated experience in a unionized environment, including extensive knowledge of Collective Bargaining Agreements (CBAs) and the ability to apply them in day-to-day kitchen operations, is required.
ServeSafe and FoodSafe certified
Previous experience with cost control and employee management
Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
Superior knowledge of the safe use of all related equipment
Highly organized with a strong focus and commitment to quality
Able to effectively use a computer and all related software, including POS equipment

Responsibilities

Be the business leader of one of four dining halls
Develop concepts, recipes, programs, people and standards
Be a lead in Food Safety by implementing and training with Dana’ and highest industry standard
Be a reference in Health and Safety by training, implementing and inspire our staff to promote a safe workplace.
Act as a reference regarding dietary preferences and restrictions and act as a coach to our guests who need assistance.
Supervise and develop a group of dedicated unionised employees
Work closely with our culinary team to ensure their skills are constantly evolving
Assist the management team in establishing budgets, targets, cost and operational controls, efficiency, guest satisfaction and participation.