Executive Chef (Diet Centre)

The Executive Chef is responsible for leading all culinary operations of our diet center, ensuring the preparation of nutritious, high-quality, and appealing meals that meet prescribed dietary requirements and food safety standards. The Executive Chef works closely with dietitians, nutritionists, and operations teams to develop healthy menus, maintain consistency, manage kitchen staff, and optimize kitchen efficiency while supporting the organization’s commitment to health and wellness.

Key Responsibilities

Culinary Leadership

• Lead and supervise all kitchen operations, ensuring the consistent production of healthy, flavorful, and nutritionally balanced meals.
• Develop seasonal menus and recipes in collaboration with dietitians and nutritionists.
• Ensure all meals comply with prescribed calorie counts, macronutrient targets, portion sizes, and dietary restrictions.
• Maintain consistency in food presentation, taste, and quality across all meal plans.

Menu Development

• Create innovative, healthy recipes using fresh, high-quality ingredients.
• Adapt menus to support various nutritional programs, including weight management, sports nutrition, diabetic, low-sodium, gluten-free, vegetarian, vegan, ketogenic, and other therapeutic diets.
• Continuously evaluate customer feedback and food trends to improve menu offerings.

Kitchen Operations

• Plan daily food production according to customer orders and delivery schedules.
• Monitor food preparation processes to maximize efficiency while minimizing waste.
• Ensure proper inventory management, stock rotation (FIFO), and cost control.
• Forecast purchasing requirements and coordinate with suppliers to maintain ingredient availability.

Food Safety & Quality

• Ensure full compliance with HACCP, local food safety regulations, and sanitation standards.
• Maintain the highest standards of hygiene throughout the kitchen.
• Conduct regular quality control inspections of ingredients, preparation, cooking, packaging, and storage.

Team Management

• Recruit, train, mentor, and supervise kitchen staff.
• Schedule shifts and allocate responsibilities to ensure smooth kitchen operations.
• Conduct performance evaluations and foster a positive, high-performance work environment.

Financial Management

• Manage food cost, labor cost, and kitchen operating expenses.
• Monitor kitchen budgets and implement cost-saving initiatives without compromising quality.
• Analyze food production reports and recommend operational improvements.

Work Location: In person