The executive chef oversees and manages all culinary operations, ensuring production, presentation, and service standards are met while applying advanced culinary techniques. This role is also responsible for directing menu planning, development, costing, standardizing recipes, and providing culinary instruction to the team.
Candidates should possess a culinary degree and 3-5 years of experience in a related position, requiring sophisticated knowledge of food profession principles and management experience. Essential qualifications include strong people leadership, integrity, excellent food hygiene knowledge including haccp, and understanding of budget management.
CUPE - Printemps/été 2026 - ECO1502 A00