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Executive Chef - Jobs in Mississauga

Dana Hospitality
Job LocationMississauga
EducationNot Mentioned
SalaryNot Mentioned
IndustryNot Mentioned
Functional AreaNot Mentioned
Job TypePermanent

Job Description

Job DescriptionWHAT’S THE JOBWe are looking to hirea talented Executive Chef in Northern Ontario. The Executive Chef supervises and co-ordinates activities of Chefs and other personnel engaged in menu development, establishing production levels and preparing and cooking foods across multi-unit operations; including catering, residential dining and retail internal brands. They can prepare hot and cold food items, and specialty dishes in addition to managing and training all lead culinary personnel to ensure compliance to all established standards to meet or exceed client expectations including required Key Performance Indictors. The Executive Chef performs some, or all of the following duties:

  • Menu development and planning in retail, residential dining, commissary service and catering
  • Preparation of budgets and maintaining food costs and other records company records.
  • Food preparation, presentation technique, and the establishment of quality standards
  • Oversee the requisition and purchase all food products; to ensure compliance to company standards, quality and food safety.
  • Oversee local purchase process to ensure compliance to established Key Performance Indicators (KPI) with client where applicable
  • Participate in all waste management training; follow-up on team to ensure compliance to established KPI
  • Direct team on best practices relating to Fair Trade compliance
  • Conduct team training and assist with overall training for the full team as required
  • Liaise with head office support as required
  • Develop Food sampling menus
  • Participate in Food Sampling events and Campus Food Tours
  • Participate in all location sustainability initiatives; attend meetings and present findings to support actions as required.
  • Ensure completion of food production records and/or delegation of task accordingly
  • Ensure costing of menus on a regular basis to consistently meet the food cost budget.
  • Trouble shoot with lead culinary folks to address any food cost issues relating to portion control, costs and quality.
  • Plan production schedules, ensures maintenance of equipment, and supervises the production line to ensure portion and control, including maximum utilization of employees and equipment.
  • Ensure compliance to Dana Hospitality’s Seasonal Inspirations
  • Track all use of Seasonal Inspirations for submission to head office as required.
  • Ensure compliance with Dana Hospitality / Dexterra Policies and Procedures
  • Ensures that all government legislation is adhered to, including but not limited to Food Safety and Sanitation, Occupational Health and Safety, Workers Compensation, Employment Standards, Human Rights and Labour Laws.
  • Ensure established standards are being met across campus
  • Provide support to and lead all Sous Chefs, Chef Managers and cooks across the campus
  • Communicate with clients and attend meeting as required

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