Chef Exécutif Corporatif , Services aux entreprises (70309725)
$55,500–$55,500 year
On-site · Montréal, Quebec, Canada
Job Summary
Executive chef leadership role overseeing culinary production for Sodexo Corporate Services in the Montreal West Island area. Responsibilities include directing daily food production operations, menu planning, procurement, inventory management, food and labor cost control, supervising culinary teams, achieving service objectives, establishing operating standards and driving quality improvements, leveraging innovations, leading sustainable culinary programs (waste reduction, fair trade, local sourcing, plant-based options, mindful packaging), overseeing food service and special events for internal/external clients, maintaining vendor relationships, promoting the culinary program, and continuously analyzing programs to identify efficiencies and opportunities. Requires certification consideration (Sceau Rouge), 5 years as a chef, bilingual (French/English), ability to lead by example, understanding of diverse cuisines, regulatory and safety knowledge (HACCP), strong communication and interpersonal skills, and a customer-focused mindset with a passion for food and people.
Required Qualifications
- 5 years of experience as a head chef
- Bilingual French and English
- Capability to lead and inspire a team toward high safety and quality standards
- Knowledge of sustainable menu planning and plant-based options
- Understanding and preparation of diverse cuisines an asset
- Knowledge of industry standards and regulatory policies
- Strong organizational and IT skills including Microsoft Office
- Ability to work under pressure in a fast-paced environment
- Passion for food and people
- Commitment to customer service excellence
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