Executive chefs oversee all kitchen staff, food preparation and cooking activities in a facility or for several restaurants in an establishment or chain. Most of their time is spent outside of the kitchen researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development. The executive chef also recruits and hires staff, supervises their activities and instructs cooks in preparation, cooking, garnishing and presentation of food.

• Plan and develop menus using descriptive text to encourage sales
• Industry trend analysis
• Ensure food meets quality standards
• Use financial management skills for budgetary and cost control purposes
• Use human resource management skills for recruitment, training and scheduling
• May be responsible for capital expenditures
• May prepare and cook meals and specialty foods

• Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required
• A secondary school diploma is preferred
• Knowledge of FOODSAFE, workplace hazardous materials and first aid is generally required
• Must have proven experience as a Chef, Cook, Catering Manager or equivalent
• Human resource management skills are required; recruitment, selection, training, performance management etc.
• Financial management skills such as basic accounting and budget calculations
• Good communication skills
• Leadership skills
• Time management skills
• Analytical skills

• Food and Beverage Manager
• Corporate Chef
• Owner/Operator

Photo Credit: Fairmont Vancouver

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