Now, if you were to come on board as our Executive Chef, we’d ask you to do the following for us:

• Lead all culinary operations across Executive Dining, Catering, Café, Retail, Grab-and-Go, and Micro Market programs.
• Build, mentor, and develop a high-performing culinary team through coaching, training, performance management, and succession planning.
• Conduct daily team huddles and allergen briefings to ensure all staff are knowledgeable on menu offerings, dietary requirements, and service expectations.
• Develop innovative, high-quality menus that reflect current culinary trends, seasonal ingredients, Healthy Eating Guidelines, and specialized dietary needs.
• Collaborate directly with kitchen teams in daily food preparation and execution to ensure exceptional food quality, consistency, and presentation.
• Establish and maintain standardized recipes, portion controls, and plating specifications.
• Lead culinary execution for corporate catering, executive dining programs, VIP events, and special functions.
• Develop strong client relationships and ensure overall satisfaction with food quality, service delivery, and event execution.
• Manage kitchen budgets, menu costing, procurement, inventory controls, and waste reduction initiatives to achieve financial targets.
• Oversee the maintenance, sanitation, and proper operation of all kitchen equipment and facilities.
• Ensure strict compliance with Compass Quality Assurance, HACCP, Public Health regulations, the Occupational Health and Safety Act, and WHMIS requirements.
• Coordinate workplace inspections, staff safety training, and incident reporting while maintaining accurate operational and food safety records.

Think you have what it takes to be our Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• 7+ years of culinary leadership experience within high-volume hospitality, fine dining, premium catering, or corporate food service environments.
• Red Seal Journeyman Certification, Culinary Arts Diploma, or equivalent professional culinary training.
• Proven leadership experience managing and developing diverse culinary teams in a fast-paced environment.
• Strong experience leading executive dining, large-scale catering, retail food operations, and special events.
• Creative ability to incorporate current food trends, innovative menu concepts, and contemporary presentation styles into culinary programs.
• Passion for delivering exceptional food quality, guest experiences, and customer service.
• Strong financial acumen with experience in budgeting, menu costing, inventory management, purchasing, and food cost controls.
• Knowledge of HACCP principles, food safety regulations, WHMIS, workplace safety standards, and quality assurance programs.
• Excellent client relationship management, communication, and stakeholder engagement skills.
• Proficiency with Microsoft Office Suite (Excel, Word, Outlook), POS systems, and inventory management software.
• Valid Food Handler/ServSafe certification; First Aid certification is considered an asset.
• Flexible to work evenings and weekends as required to support catering events and business needs.
• Valid driver’s license and ability to travel between locations when required.
• Ability to stand for extended periods and lift up to 50 lbs in a fast-paced kitchen environment.