Posted last month
Executive Chef, Dorval
@ Eurest
Saint-Laurent, Quebec
Overview
Eurest is hiring a full-time Executive Chef in Dorval to lead the culinary team, produce a wide range of foods and catering events, and manage menus, inventory, costs and staffing. The role requires four years of culinary supervisory experience, a strong banquet and catering background, and fluent written and verbal French and English.
Responsibilities:
- Superviser l'équipe culinaire et la production de repas et d'événements traiteur
- Gérer inventaires, coûts, approvisionnement et équipement
- Participer à la planification des menus, budgets et contrôle des coûts
- Assurer la conformité en santé et sécurité et la formation SIMDUT
Requirements summary:
- Quatre ans d'expérience de supervision culinaire en milieu rapide
- Solide expérience en banquets et services traiteur
- Connaissance approfondie de la qualité, production et contrôle des coûts
- Communication écrite et verbale en français et en anglais
Tools & skills
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-09-25
- First seen by our source
- 2026-10-08
- Source record updated
- 2026-10-23
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Senior |
| Department | Food & beverage |
| Experience | 4+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, Client sites |
| Position | Sitting and standing |
| Physical demands | physical moderate · computer moderate |
| Languages | English, French |
| Licences & certifications | WHMIS |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Eurest
| Field | Value |
|---|---|
| Headquarters | Eschborn |
| Open jobs on Jobsy | 129 |
Now, if you were to come on board as one of our Executive Chef, we’d ask you to do the following for us:
- Prepare and supervise the culinary team in preparation of a wide variety of foods and catering events in addition to sharing food knowledge with the team.
- Manage inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
- Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
Think you have what it takes to be our Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.
- Four years of related culinary supervisory experience in a fast-paced environment.
- Strong background in banquet and catering functions.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal) in French and English
- Proficient in Microsoft Office (Word and Excel).
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