Live-out Executive Private Chef Cook in Toronto, Canada

Full time Live-out Executive Private Chef Cook Job Offer and Vacancy in Toronto, Canada

Our repeat client, an UHNW family based in Toronto, Canada is offering a fantastic opportunity for an engaged and self-motivated Live-out Private Executive Chef Cook who likes variety and challenge in their work and has a passion for health and nutrition through food, as well as a commitment to excellence and continuous improvement.   
 
The individual the client is looking for must demonstrate the highest standards of safety, hygiene, professionalism, integrity, and discretion; while also having strong knowledge of health and nutrition as it relates to all aspects of the food sourcing, planning, preparation and cooking. This role will also require strong interpersonal and communication skills to develop positive working relationships with the principal, staff, contractors, vendors, and others.  
 
This role has responsibility for all aspects of food & beverage provisioning, prep, cooking and service for Principal as well as family/guests. This role has scope over multiple residences in Toronto as well as in Muskoka and Florida. The Executive Chef manages all aspects of food provisioning, preparation and service for entertaining and events – including hiring and managing of seasonal staff, caterers, as well as other duties as assigned.  

Vacancy duties and responsibilities

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  • Orchestrate thoughtful menu planning and food sourcing for family meals, dinner parties and private events  
  • Responsible for up the above for up to 30 individuals with potential staff to assist (service, sous chef); beyond that the Executive Chef would hire, manage and oversee events with 3rd party caterers etc.
  • Ensure impeccable attention to detail and stellar service for all occasions
  • Travel ahead of Principal on occasion offering comprehensive chef services from menu planning to sourcing ingredients, cooking for dinner parties, business events and family events

Profile requirement

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  • Must have strong previous experience as an Executive Chef for an UHNW principal.
  • Must have strong knowledge, experience and passion for health and nutrition and translating it into food preparation and cooking
  • Previous experience operating independently without a team in an Executive Chef role is preferred
  • Demonstrable high self-motivation to ensure diligent, thoughtful, high quality and conscientious approach to food  
  • Must have exceptional attention to detail.  
  • Must be flexible and adaptable to changing work requirements
  • Must be able to travel to the US, have a valid passport
  • Must have valid driver’s license & a clean criminal record and have use of reliable vehicle 
  • Must be physically fit, have good stamina and be willing to grind out long days on their feet, while remaining mentally sharp and focussed
  • Possess maturity and gravitas of character, but also be sociable and positive
  • Be self-aware with regards to their appearance and demeanor
  • Ideally will have high-end professional (restaurant, hotel or private) experience – not necessarily because that’s how the Principle eats, but because of the attention to detail said experience brings
  • Possessing of a varied cooking experience (both in styles/levels of cuisine and different cultures/ethnicities), given the breadth of asks they will encounter; live fire cooking experience a must
  • Must possess strong planning, logistical, packing and organizational skill
  • Must have the ability and experience to use technology to their advantage
  • Should have a well-developed situational awareness and ability to “read the room”; know when to be big or small as the occasion demands
  • Someone who is going to own the position, grow with it and contribute to said growth.  Someone who sees the opportunity as THE opportunity, not a stepping stone to somewhere else
  • Peerson with high ambition, who wants the challenge and is hungry for it
  • Someone with no ego, no need for flattery or validation.  Someone who is quietly confident in their ability
  • Experience with nutritional cuisine is a bonus 
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Conditions
  • This is not a 9-5 role; the expectation is that this role will be working most weekends 
  • Primarily based in Toronto, this role would involve working in the Muskoka area during the high season (May to August) and working in Naples, Florida typically from mid-November to mid-April. 
  • Expectation would be for the Executive Chef to take vacation during early spring and October timeframe (2 weeks each time) 
  • Long hours are expected during weekends and especially while family/guests are present, however there will be opportunities to take time off or have shorter workdays during the week.  
  • The position will be live out in Toronto; the right candidate has to be based in the Toronto area 
  • The Executive Chef will have accommodations provided while working in Muskoka (expected to use their own vehicle) and Naples Florida (vehicle to be provided). 
  • Full Time salaried role with benefits, vacation
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Private Chef Cook Salary
Negotiable; Very good package for the right candidate
Marina Schevchenko is pleased to introduce this new Full Time live-out Private Chef Cook Job
​Offer and Vacancy 
in Toronto, Canada.
Ad reference: 1754 LD
Post on 18/05/2021 by Morgan & Mallet International
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