Nova Scotia Executive chef Jobs – 44 Openings This Week

Executive Chef
Four Points by Sheraton Halifax —Halifax, NS
- $60,000–$65,000 a year
- Weekends as needed
- Sanitation
- Cooking
- Hotel
Quick apply
7d
Cook
Alt —Enfield, NS
- $21.28 an hour
- Part-time
- Hotel
- Organizational skills
Quick apply
Assistant Manager Moxies HRM
Moxie's Atlantic —Dartmouth, NS
- $54,000–$56,000 a year
- Weekends as needed
- Bar
- Sales
- Restaurant management
- Store discount
- Dental care
Quick apply
3d
Line Cook
Old Orchard Inn —Wolfville Ridge, NS
- $18–$19 an hour
- Full-time
- Sales
- Cooking
- English
- Disability insurance
- Dental care
Quick apply
Prep Cook
The Bertossi Group —Halifax, NS
- $18–$21 an hour
- Full-time
- Inventory control
- Cooking
- Food service experience
- Vision care
Quick apply
Line Cook
The Bertossi Group —Halifax, NS
- $19–$24 an hour
- Full-time
- Inventory control
- Cooking
- English
- Vision care
Quick apply
Sushi Cook
The Bertossi Group —Halifax, NS
- $20–$24 an hour
- Full-time
- Inventory control
- Cooking
- English
- Store discount
Quick apply
Line Cook - il Mercato Bedford
The Bertossi Group —Halifax, NS
- $18–$22 an hour
- Full-time
- Inventory control
- Cooking
- English
- Vision care
Quick apply
Junior Sous Chef
The Westin Nova Scotian —Halifax, NS
- Weekends as needed
- Inventory management
- Sanitation
- Hotel
Quick apply
Sous Chef
Aramark —Halifax, NS
- Weekends as needed
- Customer service
- Sanitation
- Team management
12d
Sous Chef - St. Mary's University
Aramark —Halifax, NS
- $55,000 a year
- Part-time
- Team management
- Training & development
- Leadership
- Tuition reimbursement
- Employee assistance program
9d
Cook
Shannex —Sydney, NS
- $24.14–$24.55 an hour
- Sanitation
- High school diploma or GED
- Cleaning
Quick apply
Director of Food & Beverage
The Westin Nova Scotian —Halifax, NS
- Inventory management
- Sanitation
- Microsoft Office
- Designated paid holidays
- Dental care
Quick apply
Sous Chef / JRN Sous Chef
Cabot Links —Inverness, NS
- Cooking
- Mentoring
- Recruiting
Quick apply
Sous Chef
The Hollis a DoubleTree Suites by Hilton —Halifax, NS
- $48,000–$52,000 a year
- Weekends as needed
- Inventory control
- Cooking
- Supervising experience
- Dental care
- Paid time off
Quick apply
10d
Back of House - Chef de Partie
Chop Steakhouse & Bar —Halifax, NS
- Full-time
- Inventory management
- Hotel
- Human resources
Quick apply
Delta Hotel Kitchen - Chef de Partie
Delta Dartmouth —Dartmouth, NS
- Full-time
- Inventory control
- Customer service
- Sanitation
- Dental care
- Employee assistance program
Quick apply
Cook - Transitional Health
Shannex —Bedford, NS
- Hospitality
- Customer service
- Sanitation
- Dental care
- Employee assistance program
Quick apply
5d
Cook 1
The Westin Nova Scotian —Halifax, NS
- $23.03 an hour
- Weekends as needed
- Sanitation
- English
- Hotel
Quick apply
Sous-Chef
Cabot Link at Inverness Limited Partnership —Inverness, NS
- Weekends as needed
- Inventory management
- Leadership
- Restaurant
Quick apply
Sous Chef Full Time
Compass Group Canada Ltd. —Wolfville, NS
- $24 an hour
- Call to connect
- Merchandising
- Sanitation
- English
Quick apply
FOH Management - Assistant Manager
Denny's Canada —Dartmouth, NS
- Full-time
- Sales
- Restaurant management
- Continuous improvement
Quick apply
Chef de Partie
Cabot Link at Inverness Limited Partnership —Inverness, NS
- Weekends as needed
- Cooking
- Employee assistance program
Quick apply
First Cook
SilverBirch Hotels & Resorts —Halifax, NS
- $22.01–$23.01 an hour
- Full-time
- ServSafe
- Sanitation
- Hotel
Back of House - Line Cook
Chop Steakhouse & Bar —Halifax, NS
- Full-time
- Communication skills
- Time management
Quick apply

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Executive Chef

Four Points by Sheraton Halifax
Halifax, NS

Quick apply

Job details

Full-time
7 days ago

Skills

Cost management
Computer operation
Food management
Food service staff training and mentoring
Sanitation
Workplace safety policies
Cooking
Cost control
Hiring
Math
Team management
Quality Control
Customer service orientation
Data entry
Purchasing
Interviewing
Training & development
Guest services
Chef experience
Food safety
Leadership
Delegation
Communication skills
Client interaction
Professional kitchen experience
Performance evaluation

Full job description

Job Position: Executive Chef
Hotel: Four Points by Sheraton Halifax

The Executive Chef is responsible for overseeing the culinary department, food production for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Develop and monitor food and labour budget for the department. Maintain highest professionalism, food quality, and sanitations standards.

Major Duties and Responsibilities

Under the direction of the General Manager and in accordance with Company policies and procedures, Executive Chef will be responsible for the quality of food, menu planning, cost of sales, service and cleanliness of the kitchen areas for the creation of total external and internal customer satisfaction and profitability.
Responsible for the quality of presentation of food products, quality of service, cleanliness and the promotion of a team environment to achieve total guest satisfaction.
Manages the culinary operations of the hotel in accordance with the brand and Westmont standards.
Guides food preparation in accordance with corporate and hotel standards of quality, quantity control, taste and presentation.
Prepares necessary date for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Assists with the achievement of budgeted profitability through the effective management of food costs controls / purchasing procedures and the effective allocation of labour.
Supervises the staff of the department, interviewing and hiring new employees, carrying out performance appraisals, directing the training and development of the staff and carrying out disciplinary action as required.
Constructs menus, including costing and photos.
Purchases food and maintains food cost at budgeted levels.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
Institutes controls to minimize theft, food and supply waste.
Supports safe work habits and a safe working environment at all times.
Responsible for ensuring that all employees conform to provincial laws and regulations with respect to food handling / storage, and safety procedures.
Follows proper receiving, storage, rotating, food safety and sanitation procedures.
Trains and develops team to ensure a skilled workforce.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with the General Manager and employees regarding product service deficiencies, equipment, safety problems, etc.
Provides incentives for employees who go above and beyond the expectations of their particular chef roles.
Periodically visits dining area when it is open to welcome guests and follow up with food quality and experience.
Other duties as assigned by the General Manager.

Minimum Qualifications and Skills

Minimum 3-4 years’ experience as an Executive Chef in a full-service hotel environment
Diploma / Degree in Culinary Arts or related field;
In-depth familiarity with the kitchen’s operation;
Must have flexible schedule: days, evenings and week-ends;
Knowledge in the elaboration of menus and food concepts;
Must have a great sense of attention to details, leadership skills and communication skills;
Demonstrate a positive attitude and team spirit; Strong interpersonal, communication and leadership skills;
Proven ability to manage multi-tasked assignments;

Mental Effort

Mental and visual concentration during computer work daily, for accuracy in data entry and editing.
Mental effort required in multi-tasking and handling interruptions that require refocusing.
Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to interact positively, supervisor, management, coworkers, employees, and members of the public to promote a team effort and maintain a positive and professional approach.
Listening and mental attentiveness in fulfilling manager's requirements and accommodating guests.
Calculate figures and amounts
Solve practical problems and deal with a variety of concrete variables in situations.
Interpret instructions in writing, oral, and schedule form.

Physical Effort

Required to stand, walk, use hands, for long periods of time.
Sit at a computer for periods of time.
Performs computer work daily.
Able to lift and/or move up to 50 pounds.

Working Conditions

Governed by concurrent and dynamic deadlines, despite conflicting priorities and frequent interruptions.
Frequently handling of queries and calls from guests, potential guests, and other departments.
Must be available days, evenings, weekend and holidays as required by scheduling demands.
May be required to travel.
While performing the essential functions of this job, employee is usually indoors, in a controlled environment, and experiences a moderate notice level in the work environment.

Type of Supervision Required

Reports to the General Manager. Works under general instructions to prioritize and complete assigned tasks.

Quick apply

Refine Your Search

executive chef jobs in nova scotia

Executive Chef

Cook

Assistant Manager Moxies HRM

Line Cook

Prep Cook

Line Cook

Sushi Cook

Line Cook - il Mercato Bedford

Junior Sous Chef

Sous Chef

Sous Chef - St. Mary's University

Cook

Director of Food & Beverage

Sous Chef / JRN Sous Chef

Sous Chef

Back of House - Chef de Partie

Delta Hotel Kitchen - Chef de Partie

Cook - Transitional Health

Cook 1

Sous-Chef

Sous Chef Full Time

FOH Management - Assistant Manager

Chef de Partie

First Cook

Back of House - Line Cook

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