中西餐厨师长负责全面管理厨房运营，包括中西餐菜品制作、菜单研发、食品质量控制、成本管理、员工培训及食品安全管理。该职位需要确保厨房高效运作，并持续提升顾客用餐体验及整体出品质量。
The Chinese & Western Executive Chef is responsible for overseeing all kitchen operations, including food preparation, menu development, quality control, cost management, staff supervision, and food safety compliance. This role ensures efficient kitchen operations while delivering high-quality dining experiences and maintaining consistent culinary standards.
岗位职责 / Key Responsibilities
1. 厨房运营管理 / Kitchen Operations Management
- 负责厨房日常运营及整体管理；
- 制定并执行厨房标准操作流程（SOP）；
- 安排员工排班及工作分配；
- 确保厨房高效、有序及安全运作。
- Oversee daily kitchen operations and overall kitchen management;
- Develop and implement standard operating procedures (SOPs);
- Schedule staff shifts and assign duties effectively;
- Ensure efficient, organized, and safe kitchen operations.
2. 菜品研发与质量控制 / Menu Development & Quality Control
- 设计及更新中西餐菜单；
- 研发新菜品并优化现有菜品；
- 确保菜品口味、摆盘及质量标准一致；
- 根据顾客反馈持续改进产品品质。
- Design and update Chinese and Western cuisine menus;
- Develop new dishes and improve existing menu items;
- Ensure consistency in taste, presentation, and quality standards;
- Continuously improve food quality based on customer feedback.
3. 成本控制与库存管理 / Cost Control & Inventory Management
- 控制食品成本及厨房损耗；
- 监督食材采购、验收及库存管理；
- 定期进行库存盘点；
- 减少浪费并提升运营效率。
- Monitor food costs and minimize kitchen waste;
- Supervise food purchasing, receiving, and inventory control;
- Conduct regular inventory counts;
- Improve operational efficiency while reducing waste.
4. 团队管理与培训 / Team Leadership & Training
- 招聘、培训及管理员工；
- 建立积极、高效的团队文化；
- 监督员工工作表现并提供指导；
- 确保员工遵守公司政策及卫生标准。
- Recruit, train, and supervise kitchen staff;
- Foster a positive and productive team environment;
- Monitor staff performance and provide coaching;
- Ensure compliance with company policies and sanitation standards.
5. 食品安全与卫生管理 / Food Safety & Sanitation
- 严格遵守加拿大食品安全法规；
- 确保厨房符合 WorkSafeBC 及卫生部门要求；
- 监督厨房卫生、清洁及安全操作；
- 配合卫生检查及内部审计工作。
- Ensure compliance with Canadian food safety regulations;
- Maintain compliance with WorkSafeBC and health authority requirements;
- Oversee kitchen cleanliness, sanitation, and safe work practices;
- Support health inspections and internal audits.
任职要求 / Qualifications
- 5年以上厨房管理经验；
- 具备中餐及西餐制作经验；
- 有酒店、高端餐厅或会所经验者优先；
- 持有 Food Safe Level 1 或更高级别证书优先。
- Minimum 5 years of kitchen management experience;
- Experience in both Chinese and Western cuisine preferred;
- Experience in hotels, fine dining restaurants, or private clubs is an asset;
- Food Safe Level 1 certification or higher preferred.
Pay: $80,000.00-$95,000.00 per year
Benefits:
- Company pension
- Dental care
- On-site parking
Experience:
- Head of Chef: 3 years (required)
Language:
Work Location: In person
