Executive ChefActive$90K
The opportunity
Location: (Laird) HWY 403 & Dundas St W, Mississauga.
What you'll do
Act as the customer's advocate inside the production facility, reviewing NPS: data, customer feedback, and product returns to translate insights into actionable culinary improvements.
Define, document, and own food quality standards across all SKUs,: establishing Critical-to-Quality (CTQ) benchmarks, SOPs, and sensory evaluation protocols.
Conduct regular recipe verification checks on the floor to confirm execution: to spec, identify recipe drift, and partner with Executive Sous Chefs to roll out corrective updates.
Partner with the Commercialization team on recipe scale-up, kitchen trials,: and the stabilization of new products into high-volume production.
Proactively identify opportunities to improve product quality, reduce waste,: and enhance the customer eating experience in partnership with the Continuous Improvement (CI) team.
Ensuring standards, checks, and methods are clearly documented, trained, and: consistently applied across shifts.
What they're looking for
- Provide technical guidance and standards enforcement to Executive Sous Chefs: and Sous Chefs to elevate culinary precision, compliance, and quality control.
- Provide strategic culinary input into equipment investments, capacity planning, and process-design decisions.
- Carefully manage our relationships with any co-manufacturers, ensuring a high: level of collaboration with their culinary staff and leadership.
- Ensure the kitchen operates alongside provincial and federal health and: safety codes, and work in compliance with OH&S acts and regulations.