Executive Chef, Operations

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of pre-designed meals for customers with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and for promoting and providing quality food services to airline clients.

• Achieves culinary operational objectives through analysis; preparing and completing action plans; implementing standards; identifying and resolving problems; completing audits; determining system improvements; and implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design and development; planning expenditures; analyzing variances; initiating corrective actions; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer, Sous Chefs, Cooks, and team leaders; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishes, and sauces.
• Maintains a safe and healthy work environment by establishing and enforcing standards; complying with sanitation and legal regulations.
• Maintains culinary equipment by following operating procedures and instructing staff on equipment use; preparing administrative proposals to justify purchases.
• Accomplishes culinary goals by accepting ownership for new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations; and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production to ensure maximum productivity with minimum labour and food expenses.
• Ensures maximum productivity and maintains labour costs according to financial requirements; monitors daily manpower planning and employee turnover; responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis; monitors yields; ensures menu presentations are properly planned, set up, and specifications reviewed for compliance.
• Ensures all cooks and Sous Chefs have the skills to perform all cooking and food preparation requirements of all airline accounts serviced in the unit.
• Ensures all products are cooked to the required temperature according to airline and food safety specifications.

• Advanced Culinary Degree or a related field (formal culinary education) or equivalent experience in an Executive Chef role.

• Minimum 3-5 years as an Executive Chef, or 7-10 years as a Chef, as required.
• Minimum 7-10 years supervisory experience in high-volume food production, catering, or restaurant environments.

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast-paced, deadline-driven environment.
• Strong leadership skills and ability to manage a team of 2-3 Sous Chefs and team leads.
• Experience in labor relations is a plus.
• Excellent time management; ability to handle multiple tasks with priorities in focus.
• Strong organizational, analytical, communication, and leadership skills.
• Proficient computer skills; working knowledge of Microsoft Office preferred.

• Excellent written and oral communication skills.
• Bilingual French-English required.

• Red Seal

• Ability to travel up to 25% of the time if necessary.

• Regularly stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a production kitchen, temperatures and noise may cause physical discomfort.
• Ability to work in extreme temperatures, cold or hot.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., weighing more than 25 pounds.
• A rotating schedule of over 55…