Executive Chef, Montréal

Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us:

• Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
• Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS reg...