High Volume Catering Executive Chef

Direct high-volume catering projects as an Executive Chef, preparing large quantities of meals while protecting quality, safety, and service.
This Executive Chef position calls for strong catering experience, leadership, and the ability to prepare large quantities of meals daily. You will oversee staff stations, maintain kitchen cleanliness, and support client satisfaction through reliable service and menu options. Responsibilities include HACCP, WHMIS, Health and Safety, and Compass Quality Assurance compliance.
Key Responsibilities:

Manage high-volume catering food execution
Prepare large quantities of meals when required
Oversee staff in kitchen stations
Maintain cleanliness across kitchen areas
Report workplace incidents promptly
Requirements:

Minimum five years of Chef experience
Strong catering background
Three years of leadership experience
ServSafe and Allergen Awareness certificates
Valid driver’s license and local travel ability
Use catering scale, kitchen leadership, and compliance expertise to deliver dependable food service as an Executive Chef.

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