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)
Culinary leadership experience with oversight of multiple food programs.




Solid food safety & compliance knowledge (HACCP, WHMIS, Safe Food Handling).
Operational discipline: forecasting, inventory, waste management, costing, and adherence to SOPs.
Ability to manage a large hourly workforce (hiring, onboarding, performance reviews, scheduling).
Exceptional communication & client-facing ability, especially in a corporate environment.

Experience Requirements
Minimum 5 years’ experience in a relevant setting (culinary operations).
Experience in a fast paced, dynamic 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 advantages, vacation, RRSP.
Relocation available for the right candidate

📌 Executive Chef Montreal
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📍 Montreal