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    • Manage and control labour costs and food costs within budget targets.
    • Oversee the schedules of each outlets within the budgets.
    • Food Safe Level 1 certification.
    • Lead from the line during high-volume services.
    • Manage food and labour costs responsibly.
    • Mentor and grow a young, ambitious team.
    • As the Head Chef, you will oversee all kitchen operations, from menu creation to staff management, ensuring that every dish meets our restaurant's standards of…
    • Training, supervising, and motivating kitchen staff, including sous chefs, line cooks, and other culinary personnel, ensuring their adherence to culinary…
    • The Executive Chef will assume full operational command of all kitchen functions across our banquet and restaurant venues.
    • Multi-Event & Banquet Management.
    • Manage food inventory, purchasing, receiving, and storage procedures while minimizing waste and controlling food costs.
    • Develop seasonal and innovative menus while continually elevating the culinary offering through performance follow-up and ongoing coaching of the team.
    • Prepare a casual, chef-driven menu with quality and consistency.
    • Enjoy executive-level responsibility with a lighter workload in this short-term role. _.
    • REPORTING TO:* Director Of Operations - Dalvay by the Sea - D.P.
    • SALARY: *Compensation commensurate with education and experience.
  • View similar jobs with this employer
    • You should be a passionate and dynamic cook and baker, with the leadership ability to lead, train and supervise, while building a motivating working environment…
  • View similar jobs with this employer
    • Experience in a Sous Chef or strong Senior Line Cook role.
    • Passion for from-scratch Italian cooking.
    • Strong leadership and communication skills.
  • View similar jobs with this employer
    • Ensure all food preparation follows standardized recipes and quality expectations, while continuously looking for ways to elevate the menu.
    • Working alongside the Head Chef.
    • Training, leading and supervising BOH staff;
    • Must be fluent in English and be able to read & write in English.
    • The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’…
    • 5 years experience working as a chef.
    • The responsibilities of this position would involve the daily production of a wide variety of foods.
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Job Post Details

Panorama Mountain Village logo

Resort Executive Sous Chef - job post

Panorama Mountain Village
3.9 out of 5 stars
2030 Summit Dr, Panorama, BC
$33–$40 an hour - Full-time

Job details

Pay

  • $33–$40 an hour

Job type

  • Full-time

Location

2030 Summit Dr, Panorama, BC

Full job description

This job description is for a Resort Executive Sous Chef, this senior kitchen leadership role focuses on culinary operations, cost control & ordering, staff supervision & supporting our Executive Chef.
Key Responsibilities

  • Manage and control labour costs and food costs within budget targets.
  • Oversee the schedules of each outlets within the budgets.
  • Manages food ordering, inventory levels, and production planning.
  • Train, mentor, and develop kitchen staff through hands-on coaching.
  • Maintain consistent food quality, standards, and guest satisfaction.
  • Ensure compliance with food safety, sanitation, and workplace safety standards.
  • Conducts daily kitchen inspections and implements corrective actions when needed.
  • Track inventory transfers between multiple food outlets.
  • Work alongside kitchen management team to capture revenue opportunities.
  • Step into the Executive Chef's role when required.

Required Qualifications

  • Red Seal Certification (Cook).
  • A diploma or degree in Culinary Arts
  • Food Safe Level 1 certification.
  • Availability for full-time, year-round employment.
  • 5 or more years of supervisory experience in a high-volume restaurant or hotel environment.

Preferred Qualifications

  • Experience with Neapolitan-style pizza production and knowledge of Forno pizza ovens
  • Experience in multi-outlet operations.
  • Resort, hotel, or catering experience.
  • Strong knowledge or baking and pastry abilities.

Skills and Competencies

  • Strong leadership and team-management abilities.
  • Knowledge of food costing, labour management, and inventory control.
  • Ability to multitask and prioritize in a fast-paced environment with quick problem solving skills
  • Strong communication and organizational skills.

Physical Demands

  • Heavy lifting, pushing, and pulling.
  • Long periods of standing.
  • Working in hot kitchen environments.
  • Ability to handle high-pressure and stressful service periods.
  • Ability to oversee multiple events & outlets at the same time
  • Catering Operations
  • Pizza Production / Forno Oven Experience
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