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

- Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.

- In conjunction with the Dietitian, the Executive (Head) Chef must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.

- Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines.

- Follow all H&S; policies and regulations as well as HACCP.

- Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas.

- Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations.

- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Director of Hospitality or designate.





Think you have what it takes to be the Executive (Head) 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.

- Minimum three years of Chef and leadership experience working in a fast paced environment.

- Red Seal Certification

- You have great experience managing high-volume culinary projects and the ability to prepare a large quantity of meals, daily, by yourself (when required).

- Creative ability to apply current food trends and presentations to menus and food service operations.

- Passionate about quality and customer service.

- Very detail-oriented individual and a robust team player.

- Good client relationship management skills.

- Excellent communication skills (written and verbal).

- Proficiency with MS Outlook, Word and Excel.

Asset:

- Experience in senior living and modified textures preferred.

📌 Executive Chef (Esquimalt)
🏢 Maquise
📍 Esquimalt