Executive Chef (Catering)

TL;DR

Executive Chef (Catering): Leading culinary operations across high-end catering, retail cafés, and institutional meal programs with an accent on food quality, financial performance, and operational excellence. Focus on menu innovation, team leadership, and maintaining high standards of client satisfaction and safety compliance.

Location: Must be based in Victoria, BC, Canada

Salary: CAD 30–35 per hour

Company

A Canadian infrastructure and support services provider with over 75 years of experience, dedicated to helping clients achieve higher performance and productivity.

What you will do

• Oversee all kitchen operations across catering, retail, and meal plan production lines.
• Develop and execute high-end catering menus tailored to client budgets and expectations.
• Manage food costs, labor efficiency, and inventory control to maximize profitability.
• Lead, train, and develop kitchen teams to foster a culture of professionalism and excellence.
• Ensure strict compliance with food safety, sanitation, and workplace safety regulations.
• Act as the primary culinary contact for institutional partners and clients.

Requirements

• 7–10+ years of culinary experience, including senior leadership roles.
• Proven background in catering, high-volume production, and retail food operations.
• Strong understanding of food cost control and financial management.
• Food Safe certification required.
• Excellent leadership, communication, and organizational skills.
• Ability to manage multiple food service streams simultaneously.

Culture & Benefits

• Opportunity to work with a long-standing Canadian organization.
• Commitment to diversity, inclusion, and equal opportunity employment.
• Supportive environment with focus on professional development and team culture.
• Stable full-time position within a diverse food service portfolio.