Role Scope & Accountability

Scope:

- Single-site leadership, but with overseeing daily production of breakfast and lunch service for 80-150 people daily, occasional catering and pop up requirements as well.

- Leads all kitchen operations including production, service, procurement, safety, and compliance, and personnel oversight/recruitment. (Team of roughly 6)

Reporting Structure:

- Reports directly to the General Manager (GM).

- Supervises all hourly associates and a sous chef, including dish, shipping/receiving, culinary teams.

Budget & Labour Accountability:

- Oversees labour costs, scheduling, cross-utilization efficiencies, and approval of repairs and expenditures within budget.

- Responsible for food purchasing, inventory management, recipe costing, waste reduction, and production forecasting.

Client-Facing Expectations:

- Regularly meets with the GM/FSD and client to communicate needs, events, concerns, and menu approvals. Must have a team approach with FOH team and the client

- Handles guest questions, feedback, and issues during service.

Top Must-Haves (Non-Negotiable Requirements)

1. Culinary leadership experience with oversight of multiple food programs.

2.



Strong food safety & compliance knowledge (HACCP, WHMIS, Safe Food Handling).

3. Operational discipline: forecasting, inventory, waste management, costing, and adherence to SOPs.

4. Ability to manage a large hourly workforce (hiring, onboarding, performance reviews, scheduling).

5. Exceptional communication & client-facing ability, especially in a corporate environment.

Experience Requirements

- Minimum 5 years’ experience in a relevant environment (culinary operations).

- Experience in a fast paced, agile and ever changing environment is essential

- Experience applying HSQA, nutrition standards, SOP-driven operations, and using platforms like MenuWorks.

Schedule & Operational Expectations

- Full time, 40–50 hours/week typical for Executive Chef.

- Required to be present during all meal periods, with the occasional evening/weekend event.

- Must be available for

- Special events

- Catering functions

- Evening or weekend events as needed

Compensation (Approved Range)

$90,000 with benefits, vacation, RRSP.

- Relocation available for the right candidate

📌 Executive Chef (Quebec City)
🏢 Stellar Personnel
📍 Quebec City