Executive Chef
Lucille's Restaurant Group provided pay range
This range is provided by Lucille's Restaurant Group. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range
CA$70,000.00/yr - CA$100,000.00/yr

Job Overview
The Executive Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef is accountable for ensuring the highest standards of food quality and service, maintaining a safe and sanitary work environment, and driving culinary excellence and creativity.

Menu Development and Planning

Create and update menus in collaboration with the culinary team.

Ensure menus are in line with current food trends and customer preferences.

Develop and implement new recipes and techniques.

Supervise kitchen staff, including chefs, sous chefs, and other kitchen workers.

Organize and coordinate the activities of the kitchen team.

Ensure proper training of all kitchen personnel.

Enforce health and safety standards in the kitchen.

Food Preparation and Quality Control

Oversee the preparation, cooking, and presentation of meals.

Ensure consistent quality and presentation of dishes.

Conduct regular tastings and quality checks.

Maintain high standards of hygiene and cleanliness.

Inventory and Cost Control

Manage food inventory and order supplies as needed.

Monitor food costs and implement cost control measures.

Ensure all kitchen operations adhere to budget guidelines.

Customer Interaction





Interact with customers to get feedback on food quality and service.

Adjust recipes and menus based on customer feedback.

Administrative Duties

Maintain records of food costs, inventory, and personnel.

Prepare reports on kitchen activities, including performance, costs, and quality standards.

Collaborate with management to align culinary activities with overall business goals.

Team Leadership and Development

Lead, motivate, and mentor kitchen staff.

Foster a positive and productive work workplace.

Handle staffing issues and participate in hiring processes.

Qualifications & Requirements

Education: Culinary degree from an accredited institution preferred.

Experience: Minimum of 5-10 years of experience in a high-volume culinary environment, with at least 3 years in a leadership role.

Skills

Strong culinary skills and creativity.

Excellent leadership and team management abilities.

Knowledge of food safety and sanitation regulations.

Proficiency in budgeting, cost control, and inventory management.

Strong communication and interpersonal skills.

Ability to work in a fast‑paced, agile environment.

Seniority level
Director

Employment type
Full‑time

Job function
Management, Quality Assurance, and Strategy/Planning

Industries
Restaurants

EEO Statement
Lucille's Restaurant Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, national origin, age, sex, family or child status, or any other protected status in accordance with applicable law.

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📌 Executive Chef exécutif - MONT-TREMBLANT (Quebec City)
🏢 Lucille's Restaurant Group
📍 Quebec City