Executive Chef

Work setting

• Hotel, motel, resort

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Schedule staff
• Manage kitchen operations
• Co-ordinate work activities with other departments
• Plan, organize, direct, control and evaluate daily operations
• Determine the size of food portions and costs

Credentials

Certificates, licences, memberships, and courses 

• Cook Red Seal Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan

Financial benefits

• Bonus
• Gratuities

Other benefits

• Other benefits