Executive Chef

Job description

• Assigns tasks to each employee for each shift;
• Design menus in collaboration with the Sous Chef and the Senior Cook;
• Supervise employees in the performance of their duties;
• Make all purchases necessary for the development of menus and the smooth operation of the kitchens;
• Complete management of the two kitchens;
• Participate in the setting up of meals and service;
• Ensure that food hygiene and safety standards are respected;
• Participate in the human resources management process: hiring, training, evaluation, work distribution, schedule development, etc;
• Ensure that employees respect all the rules of the establishment in terms of procedures and policies;
• Ensure cost control and inventory management;
• Work in coordination with other departments of the establishment;
• Participate in management meetings and development meetings related to the kitchens.

Education

• Obtaining a professional studies diploma in cooking;
• Relevant experience in a similar position 4 years;
• Team management experience essential;

Skills

• Diplomacy and good judgment;
• Creative;
• Responsible and passionate;
• Professional;
• Good resistance to stress;
• Good leader;
• Sense of initiative and responsibility.

Benefits

• Meal advantage
• Holiday scale increased from those of the Standards;
• Working environment where team spirit is a priority;
• Preferential rates on accommodation for employees, family and friends;
• Hourly rate;
• Free parking (except the Royal Palace);
• Paid by the hour, even overtime after 40 hours;
• Two (2) paid sick days
• Internal training;
• Possibility of advancement;
• Recognition of years of service (Gala and reward);