Executive Chef - Francophone Mobility Program

• Lead and manage all kitchen operations
  
• Plan menus, specials, and seasonal dishes
  
• Maintain high standards of food quality and presentation
  
• Manage food costs, inventory, and kitchen supplies
  
• Train, supervise, and schedule kitchen staff
  
• Ensure food safety and sanitation standards are followed
  
• Coordinate with management to deliver excellent guest experiences
  

Requirements

• ​ 3+ years of experience as a Chef or Sous-Chef
  
• Culinary certification or equivalent experience preferred
  
• Strong leadership and team-management skills
  
• Excellent knowledge of food preparation and safety
  
• Strong organization and communication skills
  
• Ability to work in a fast-paced environment
  
• Flexible to work evenings, weekends, and holidays
  

Benefits