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executive chef at Kato cuisine japonaise in Gatineau, QC

Kato cuisine japonaise logo
  • Full Time
  • Permanent

executive chef

  • Kato cuisine japonaise
  • Posted 4 days ago
  • NOC: 62200
  • Location: Gatineau, QC, J9H7L3
  • Salary: $60,000.00 to $85,000.00 annually (to be negotiated)

Job Overview

  • Published On: Nov 2, 2026
  • Application Due: Nov 16, 2026
  • Job Type: Full Time
  • Work Term: Permanent
  • Language: bilingual
  • Views: 0

Company Overview

  • Employer: Kato cuisine japonaise
  • Location: Gatineau, QC, CA

Job Description

  • Work Term: Permanent
  • Work Language: Bilingual
  • Hours: 40 hours per week
  • Education: Other trades certificate or diploma
  • Experience: 3 years to less than 5 years
  • or equivalent experience

    • Work site environment

  • Noisy
  • Odours
  • Hot
  • Non-smoking

    • Work setting

  • Restaurant
  • Urban area
  • Relocation costs not covered by employer
  • Resort
  • Hotel, motel, resort

    • Ranks of chefs

  • Executive chef
  • Head chef

    • Tasks

  • Estimate amount and costs of supplies and food items
  • Estimate labour costs
  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • Demonstrate new cooking techniques and new equipment to cooking staff
  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Create new recipes
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Prepare and cook complete meals and specialty foods for events such as banquets
  • Supervise cooks and other kitchen staff
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods
  • Requisition food and kitchen supplies
  • Arrange for equipment purchases and repairs
  • Consult with clients regarding weddings, banquets and specialty functions
  • Plan menus and ensure food meets quality standards
  • Prepare dishes for customers with food allergies or intolerances
  • Recruit and hire staff
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Train staff in preparation, cooking and handling of food
  • Leading/instructing individuals

    • Supervision

  • More than 20 people
  • Working groups
  • Staff in various areas of responsibility

    • Certificates, licences, memberships, and courses 

  • Cook Trade Certification

    • Cuisine specialties

  • Sushi preparation techniques
  • Japanese cuisine
  • Korean

    • Food specialties

  • Bakery goods and desserts
  • Cold kitchen
  • Fish and seafood
  • Meat, poultry and game
  • Stocks, soups and sauces
  • Vegetables, fruits, nuts and mushrooms
  • Desserts and pastries

    • Area of work experience

  • Manager

    • Area of specialization

  • Kitchen

    • Transportation/travel information

  • Own transportation
  • Public transportation is available

    • Work conditions and physical capabilities

  • Fast-paced environment
  • Work under pressure
  • Tight deadlines
  • Physically demanding
  • Attention to detail
  • Standing for extended periods

    • Personal suitability

  • Leadership
  • Dependability
  • Efficient interpersonal skills
  • Excellent oral communication
  • Flexibility
  • Initiative
  • Organized
  • Reliability
  • Team player

    • Screening questions

  • Are you available for shift or on-call work?
  • Do you have experience working in this field?
  • Do you have the required certifications listed in the job posting?

    • Employment terms options

  • Evening
  • Shift

    • Employment terms options

  • To be determined
  • Day
  • Weekend

    • Other benefits

  • Free parking available
  • On-site amenities
  • On-site recreation and activities
  • Other benefits
  • Parking available
  • Variable or compressed work week

Job Details

  • Work arrangement: Not specified
  • Work hours: 40 hours per week
  • Salary range: $60,000.00 to $85,000.00 annually (to be negotiated)
  • Postal code: J9H7L3

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