Job Title

Were looking for motivated, engaged people to help make everyones journeys better. Rsum du poste / Position Summary : Relevant du directeur gnral de l''unit, le chef excutif, doprations, est responsable du suivi quotidien de la prparation des repas prconus pour nos clients avec une expertise culinaire travers la gestion de tous les chefs, sous-chefs et cuisiniers de l''unit, et de la promotion et de la fourniture de services alimentaires de qualit aux clients des compagnies ariennes. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for customers with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Fonctions et responsabilits essentielles /Essential Duties and Responsibilities : Atteint les objectifs oprationnels culinaires en contribuant des analyses aux plans et examens stratgiques; en prparant et en compltant des plans d''action; en mettant en uvre des normes de production, et responsables des oprations; en identifiant et en rsolvant les problmes; en effectuant des audits; en dterminant les amliorations du systme; et en mettant en uvre le changement. / 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. Atteint les objectifs financiers culinaires en estimant les besoins, en aidant la conception des menus et dveloppement, en planifiant les dpenses, en analysant les carts, en lanant des mesures correctives, et donne la formation aux autres sur les techniques spcialises. / Meets culinary financial objectives by estimating requirements; assisting with menu design and development support; scheduling expenditures; analyzing variances; initiating corrective actions; training others in specialty techniques. Adhre aux recettes et aux spcifications de portions requises par le client en comprenant les gots et les besoins nutritionnels des consommateurs, en examinant les spcifications des produits, en valuant la facilit de prparation des menus, en appliquant les procdures tablies et les contraintes budgtaires. / 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. Superviser la prparation des aliments en consultant l''acheteur, les sous-chefs, les cuisiniers et les chefs d''quipe, et en fournissant un leadership culinaire dans les domaines d''expertise personnelle, en surveillant les prsentations, les garnitures et les sauces. / Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; and providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. . Maintient un environnement de travail en scurit en tablissant et en appliquant les standards, et en se conformant aux rglementations sanitaires et lgales. / Maintains safe and healthy work environment by establishing, and enforcing standards; complying with sanitation and legal regulations. Entretenir l''quipement culinaire en suivant les procdures et en instruisant les employs sur l''utilisation de l''quipement et en prparant des propositions administratives pour justifier les achats. / Maintains culinary equipment by following operating procedure and instructing staff of equipment use and preparing administrative proposals to justify purchases. Atteint ses objectifs culinaires en acceptant la responsabilit de rpondre des demandes nouvelles et diffrentes; en explorant les possibilits dajouter de la valeur aux ralisations professionnelles. / Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. S''assure du respect et du maintien des normes de qualit de production. S''assure que les employs respectent les normes HACCP, les rglementations de la FDA et de scurit, ainsi que les politiques et procdures de l''entreprise. / Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Forme et surveille les employs sur les procdures de travail appropries et la production de produits pour assurer une productivit maximale avec un minimum de dpenses de main-d''uvre et de nourriture. / Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labour and food expenses. Assure une productivit maximale et le maintien des cots de main-d''uvre conformment aux exigences financires. Surveille la planification quotidienne des effectifs et la rotation du personnel. Responsable de la fidlisation du personnel. / Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. S''assurer que les cycles de repas sont communiqus en temps opportun et avec prcision. Surveiller les rendements des produits pour garantir une utilisation optimale. S''assurer que la prsentation des menus est correctement planifie, tablie et que les spcifications sont vrifies pour garantir leur conformit. / Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Doit s''assurer que tous les cuisiniers et les sous-chefs ont les comptences et la capacit d''excuter toutes les exigences de cuisson et de prparation des aliments de tous les comptes de compagnies ariennes desservis par l''unit. / Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. S''assure que tous les produits sont cuits la temprature requise conformment aux spcifications de scurit alimentaire et de la compagnie arienne, etc. / Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Formation / Education : Diplme suprieur de cuisine ou dans un domaine connexe (formation culinaire formelle) ou au moins 3 5 ans d''exprience en tant que chef excutif. / Advanced Culinary Degree or a related field, (formal culinary education) or at least 3-5 years of experience in an Executive Chef role. Exprience de travail / Work Experience : Minimum de 3 5 ans d''exprience en tant que chef excutif ou de 7 10 ans en tant que chef excutif est requis. / Minimum of 3-5 years as an Executive Chef or 7-10 years as a Chef is required. Minimum de 7 10 ans d''exprience en supervision dans un environnement de production alimentaire, de restauration et de traiteur volume lev requis. / Minimum of 7-10 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. Comptences professionnelles / Job Skills : Capacit prparer des repas selon des spcifications dtailles. / Ability to cook meals according to detailed specifications. Capacit travailler dans un environnement dynamique et soumis / Ability to work in a fast paced, deadline driven environment. Excellentes comptences en leadership et capacit grer efficacement une quipe de 2 3 sous-chefs et chefs d''quipe. / Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and team leads. Une exprience en relations de travail est un atout. / Current or previous labour relations experience is a plus. Excellentes comptences en gestion du temps. Capacit grer plusieurs tches sans perdre de vue des priorits. / Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Solides comptences en organisation, analyse, communication et leadership. / Strong organizational, analytical, communication and leadership skills required. Matrise de l''informatique. Connaissance pratique de la suite Microsoft Office souhaite. / Proficient computer skills required. Working knowledge of Microsoft Office products preferred. Comptences en communication / Communication Skills : Doit avoir dexcellentes comptences en communication crite / Must have excellent written and oral communication skills. Bilingue franais-anglais requis. / Bilingual in French and English required. Licences / Licenses : Sceau rouge / Red Seal Travel : Capacit voyager jusqu 25% du temps si ncessaire. / Ability to travel up to 25% of the time if necessary. Exigences environnementales / Environmental Requirements : Se tient rgulirement debout, se penche, soulve et se dplace par intermittence pendant des quarts de travail de plus de 10 heures./ Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. Dans une cuisine de production normale, la temprature et le bruit peuvent entraner une gne physique. / In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Capacit travailler dans des tempratures extrmes, froides ou chaudes./ Ability to work in extreme temperatures, cold or hot. Doit tre capable de soulever, pousser, tirer et dplacer des produits, de l''quipement, des fournitures, etc., pesant plus de vingt-cinq (25) livres. / Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. Un horaire rotatif de plus de 55 heures par semaine est typique. / A rotating schedule of over 55 hours per week is typical. Reporting into the GM Operations, the Executive Chef, Operations will lead the Unit culinary department with overall responsibility for food production and food quality. Perks at work: no waiting period for medical or dental benefits RRSP matching subsidized meals take advantage of our corporate discounts, Good Life Fitness, TELUS Mobility and Bell Mobility free parking free access to an employee assistance program Key duties and responsibilities: 1. Leads execution of defined culinary operational objectives and standards. 2. As part of the Unit Management team liaises closely with the other three process owners and staff functions in the unit. 3. Overall accountable for culinary staff management including recruitment, training and development and performance management. 4. Responsible for the culinary budget, maintaining labour requirements, food costs, overtime and productivity requirements including menu and food preparation reporting. 5. Ensures quality production standards are followed and maintained. 6. Maintains a safe, secure, and healthy work environment by establishing and enforcing gategroup standards and procedures. 7. Ensures adherence to HACCP and regional safety regulations in compliance with gategroup policies and procedures. 8. As an active member of the SPICE program s/he updates the latest trends and techniques in culinary. 9. Works closely with Menu Development and Commercial to ensure that menu specifications and implementation of production techniques are adhered to as agreed with the customer. 10. Ensures culinary representation at menu degustations. Qualifications and experience: Qualification as a Chef by trade Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Management/Leadership qualification essential Minimum 10 years as a Chef required Minimum of 4 years as an Executive Chef required Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required In-flight catering experience or experience in a high-volume food service environment required If you want to be part of a team that helps make travel and culinary memories, join us!