December 18, 2023Comments are off for this post.

Mastering the Kitchen: A Comprehensive Guide to Executive Chef Careers

The culinary landscape is continuously evolving, and at the heart of this transformation is the role of the executive chef. Far more than just masters of cooking, executive chefs today are leaders, innovators, and artists who shape the dining experience. They not only craft exquisite dishes but also set trends, manage dynamic teams, and keep their finger on the pulse of the ever-changing food industry. In this comprehensive guide, we delve into what it means to be an executive chef and explore the exciting career opportunities in this field.

Executive Chef, Private Golf Club (#9955)

Location: North of Toronto

Description: An esteemed private golf club north of the city is seeking an Executive Chef to head their culinary program. This club, known for its timeless traditions and exceptional service, offers a variety of dining experiences and is a popular venue for weddings and events.

Key Requirements:

  • Over 5 years of managerial experience as an Executive Chef or Chef de Cuisine.
  • A minimum of 10 years in the food and beverage industry, including experience in fine or upscale dining, banquets, and café operations.
  • Up-to-date with industry trends to maintain the club's competitive edge.
  • Hands-on leadership style with a focus on member engagement and feedback.


  • Competitive base salary with bonus and benefits.
  • Only candidates with valid Canadian work authorization considered.

Executive Sous Chef (#9976)

Location: Thunder Bay

Description: A top hotel in Thunder Bay is looking for an Executive Sous Chef to collaborate closely with the Executive Chef and elevate the culinary experience. This role is ideal for those who possess a blend of confidence, creativity, and experience in unionized environments.

Ideal Candidate:

  • Proven leadership capabilities and innovative culinary skills.
  • Experience in high-end hotel settings, with a focus on teamwork and collaboration.

The Pivotal Role of an Executive Chef in the Culinary World

The position of an executive chef holds immense prestige and responsibility, serving as the linchpin in the culinary operations of any dining establishment. In upscale restaurants, luxury hotels, private clubs, and even on cruise ships, the executive chef is much more than a cook; they are the visionary and the orchestrator of the culinary experience.

Prestige and Recognition:

  • In the world of fine dining, an executive chef is often the face of the establishment. They bring a unique identity to the table, literally and metaphorically, influencing not just the menu but the restaurant's overall reputation. Their name becomes synonymous with quality, innovation, and culinary excellence.
  • The title of executive chef carries with it a sense of prestige, often resulting from years of dedication, training, and achievement in the demanding world of professional cooking.

Responsibility and Leadership:

  • Executive chefs bear a significant responsibility for the success or failure of the dining establishment. They oversee menu development, ingredient sourcing, kitchen staff management, budgeting, and maintaining health and safety standards.
  • Leadership is a critical component of their role. They must inspire and manage a diverse team of chefs, cooks, and kitchen staff, ensuring that each service runs smoothly and that every dish meets the highest standards of quality and presentation.

Culinary Innovation and Trendsetting:

  • In an industry driven by trends and customer preferences, executive chefs are at the forefront of culinary innovation. They experiment with new flavors, cooking techniques, and presentation styles, constantly pushing the boundaries of what is possible in the kitchen.
  • They must stay attuned to changes in the food industry, adapting to new dietary needs, sustainability practices, and technological advancements in cooking and kitchen management.

Community and Industry Impact:

  • Beyond the kitchen, executive chefs often engage with the wider culinary community, participating in food festivals, competitions, and educational initiatives. They become influencers and thought leaders, shaping the future of the culinary arts.
  • Their role often extends to mentorship, nurturing the next generation of chefs and imparting the skills, knowledge, and passion required to excel in this dynamic field.

In essence, the role of an executive chef is a blend of artistry, leadership, and entrepreneurship. It's a role that demands not just culinary expertise, but also creativity, adaptability, and a deep understanding of the ever-evolving world of gastronomy.

What is an Executive Chef?

An executive chef, often referred to as the head chef or chef manager, is the culinary expert who commands the kitchen in dining establishments. This role is the apex of a professional chef's career, blending artistry, leadership, and management in equal parts.

Defining the Role:

  • Culinary Visionary: Executive chefs are responsible for creating the menu, designing recipes, and setting the overall culinary tone of the establishment. They are the trendsetters and innovators, constantly experimenting with flavors and techniques to keep the dining experience fresh and exciting.
  • Administrative Leader: Beyond cooking, they are involved in the business side of the kitchen, including budgeting, purchasing, and ensuring compliance with food safety and hygiene standards. They also oversee kitchen staff hiring, training, and management.
  • Quality Control: They maintain the highest standards of food quality and presentation, ensuring that every dish that leaves the kitchen is a testament to the restaurant's reputation.

Executive Chef vs. Other Kitchen Roles:

  • Hierarchy: In the kitchen hierarchy, the executive chef sits at the top. Below them are positions like sous chef (the second-in-command), chef de partie (station chef), and commis chef (junior chef), among others.
  • Responsibility and Scope: While sous chefs and chef de partie are primarily focused on the actual cooking and operation of their specific section of the kitchen, the executive chef has a broader role that encompasses the entire operation of the kitchen, including strategic planning and operational management.
  • Creative Authority: Unlike other chefs who might specialize in a particular type of cuisine or section of the kitchen (like pastries or grilling), the executive chef has the creative authority to shape the entire menu and influence all aspects of the food preparation and presentation process.

The role of an executive chef is multifaceted and dynamic, requiring a balance of culinary skill, creativity, and managerial acumen. They are not just chefs but also artists, mentors, and business leaders who play a crucial role in defining the culinary experience of their establishment.

Educational Pathways and Required Skills for Aspiring Executive Chefs

Embarking on a career as an executive chef in Toronto, Ontario, Canada, involves a combination of formal education, practical experience, and the development of a diverse skill set.

Educational Pathways:

  1. Culinary Schools: Toronto boasts several renowned culinary schools offering comprehensive programs.
    • George Brown Chef School: Known for its hands-on approach, this school offers programs ranging from basic culinary skills to advanced culinary arts, providing a solid foundation for aspiring chefs.
    • Humber College Culinary Arts Program: This program emphasizes both culinary skills and the business aspects of running a kitchen, ideal for those looking to step into leadership roles.
  2. Apprenticeships and On-the-Job Training: Many chefs begin their careers through apprenticeships or as line cooks, gradually working their way up. Toronto's vibrant culinary scene provides numerous opportunities to learn under experienced chefs in a variety of settings, from bustling bistros to high-end restaurants.
  3. Continuing Education and Specializations: As the culinary field is ever-evolving, many chefs in Toronto continue their education through specialized courses in areas like pastry arts, international cuisines, or sustainable cooking practices.

Essential Skills:

  • Leadership: Executive chefs must be effective leaders, capable of managing and motivating kitchen staff, handling conflict, and fostering a positive work environment.
  • Creativity in Menu Planning: They should possess a flair for creativity, constantly innovating and experimenting with new dishes and menus to keep the culinary offerings exciting and relevant.
  • Budgeting and Financial Management: Understanding the financial aspects of running a kitchen, including budgeting, cost control, and pricing, is crucial for the sustainability of the establishment.
  • Staff Management and Training: Executive chefs are responsible for hiring, training, and managing kitchen staff, ensuring that each team member is equipped with the necessary skills and knowledge.
  • Culinary Expertise: A deep understanding of cooking techniques, ingredients, and food safety is fundamental. This expertise is often honed over years of hands-on experience in the kitchen.
  • Adaptability and Problem-Solving: The ability to adapt to changing circumstances, such as supply shortages or unexpected increases in diner volume, and solve problems quickly and efficiently is vital.

In Toronto, with its diverse and dynamic culinary scene, aspiring executive chefs have access to world-class educational resources and a variety of pathways to develop these essential skills. Whether through formal education, apprenticeships, or continuous learning, the journey to becoming an executive chef is as rewarding as it is challenging.

The Journey to Becoming an Executive Chef: A Toronto Chef’s Tale

Meet Chef Michael Liang:

Michael Liang's journey to becoming a renowned executive chef in Toronto's vibrant culinary scene is a story of passion, perseverance, and continuous learning. Born and raised in Toronto, Chef Liang’s initial interest in cooking was sparked in his family's small restaurant, where he would help out after school.

Early Beginnings:

  • Culinary Education: Michael enrolled in George Brown Chef School, where he learned the fundamentals of culinary arts. His dedication and skill quickly set him apart.
  • First Steps: Upon graduation, he secured a position as a line cook at a popular downtown Toronto bistro. It was here that Michael began to understand the fast-paced nature of a professional kitchen.

Climbing the Ladder:

  • Expanding Skills: After a few years, Michael sought to broaden his experience. He worked in various culinary roles, from a sous chef at a high-end seafood restaurant to a chef de partie at a boutique hotel.
  • Networking and Mentorship: Networking with established chefs at culinary events in Toronto, Michael found a mentor who guided him through the nuances of kitchen management and culinary innovation.

Reaching the Top:

  • Executive Chef Role: His big break came when he was offered the role of executive chef at a new fusion cuisine restaurant in the heart of the city. Here, Michael's creativity and leadership skills truly shone. He developed a menu that blended traditional Canadian ingredients with Asian influences, reflecting his heritage.
  • Continuous Learning: Even as an executive chef, Michael continued to learn. He attended international culinary workshops and embraced sustainable cooking practices, keeping his menu fresh and environmentally conscious.

The Importance of Experience, Networking, and Continuous Learning:

  • Experience: Michael’s story underscores the importance of diverse culinary experiences. Working in different kitchen roles provided him with a comprehensive understanding of every aspect of kitchen operations.
  • Networking: Building connections within the culinary community opened doors and provided valuable learning opportunities. Relationships with suppliers, fellow chefs, and culinary educators enriched his career.
  • Continuous Learning: The culinary world is ever-evolving, and Chef Liang’s commitment to continuous learning has kept him at the forefront of the industry, inspiring both his team and his diners.

Chef Michael Liang's story is a testament to the dedication and dynamic skill set required to succeed as an executive chef. His journey, rooted in Toronto's diverse culinary landscape, showcases the pathway from a humble beginning to achieving culinary excellence.

Culinary Job Market Trends

Lecours Group analyzes the current trends in the job market for executive chefs in Toronto and Vancouver, we can draw insights from recent labor market data and job postings.


City of Toronto

The job market for chefs in Toronto has shown positive signs, particularly in the accommodation and food services sector, which employs a significant portion of chefs in the region. Over the past few years, there has been a labor shortage in this occupation, with more job openings than available workers. This trend indicates a high demand for chefs, including executive chefs. The employment outlook for chefs in Toronto for the 2023-2025 period is good, driven by employment growth and new positions opening due to retirements​​.

British Columbia (Vancouver):


In British Columbia, which includes Vancouver, the employment outlook for chefs is moderate for the 2023-2025 period. This outlook is shaped by factors like employment growth leading to new positions and retirements creating job vacancies. However, the labor market in this region is also characterized by several unemployed workers with recent experience in this occupation, indicating a competitive job market. The demand for chefs remains continuous in the food service industry, and the demand for workers is expected to exceed supply in the near term​​.

Job Market Settings:

Executive chefs are in demand in various settings, as they play a crucial role in the culinary operations of dining establishments. They are typically employed in:

  • Restaurants: From fine dining to casual eateries, restaurants are primary employers of executive chefs, where they are responsible for overseeing the entire kitchen operation, from menu creation to staff management.
  • Hotels: Executive chefs in hotels manage the culinary aspects of hotel restaurants and catering services, often catering to a diverse clientele with varying tastes and preferences.
  • Private Clubs: Similar to the job posting for a private golf club in Toronto, private clubs value executive chefs for their ability to offer exclusive and high-quality dining experiences to their members.
  • Event and Banquet Facilities: These settings require executive chefs to handle large-scale food production for events like weddings and corporate gatherings, often involving complex menu planning and logistics.
  • Health Care Institutions and Commissaries: Some executive chefs work in non-traditional settings like hospitals or central food commissaries, focusing on large-scale food production that meets specific dietary requirements.

The job market for executive chefs in Toronto and Vancouver, reflects a blend of opportunities and competition. Factors like regional economic conditions, specific industry demands, and seasonal variations influence job prospects. For aspiring executive chefs, understanding these market dynamics, along with continuous skill development and networking, is crucial for career advancement in these competitive culinary landscapes.

Drawing from the experiences of Lecours recruiters and the feedback from successfully placed candidates, we can outline the common challenges and rewards associated with the role of an executive chef. This perspective provides a realistic view of what it’s like to work in this demanding yet fulfilling career.

Challenges of Being an Executive Chef:

  1. Long Working Hours: Executive chefs often face long and irregular hours, especially during peak seasons or when preparing for large events. The role demands early starts, late finishes, and working during weekends and holidays.
  2. High-Pressure Environment: The kitchen is a high-stress environment with constant deadlines. Chefs need to ensure that every dish is perfect and ready on time, which can be particularly challenging during busy service periods.
  3. Physical Demands: The role is physically demanding, requiring chefs to be on their feet for long periods, often in a hot and fast-paced environment.
  4. Constant Need for Innovation: In a field driven by trends and customer preferences, executive chefs must continually innovate and update their menus. This creative challenge requires staying abreast of industry trends and constantly experimenting with new techniques and flavors.
  5. Management Responsibilities: Apart from cooking, executive chefs have significant management responsibilities. They must effectively lead a team, manage budgets, handle supplier relations, and ensure compliance with health and safety regulations.

Rewards of the Job:

  1. Creative Freedom: One of the most significant rewards is the creative freedom that comes with being an executive chef. They have the autonomy to create and present dishes that reflect their culinary vision and style.
  2. Leadership and Team Building: Executive chefs have the unique opportunity to lead and mentor a team of chefs and kitchen staff. This role allows them to impart knowledge, skills, and passion for the culinary arts.
  3. Recognition and Prestige: Successful executive chefs gain recognition for their culinary expertise, both within their establishments and in the broader culinary community. This recognition can lead to prestige and respect in the industry.
  4. Culinary Artistry and Satisfaction: There is immense personal satisfaction in seeing customers enjoy the dishes created. The joy of culinary artistry lies in the creation of memorable dining experiences and the pleasure it brings to patrons.
  5. Career Advancement Opportunities: For those who excel, the role can lead to significant career advancement, including opportunities to run multiple kitchens, start their own restaurants, or become influencers in the culinary world.

The role of an executive chef is a blend of demanding challenges and rewarding experiences. While it requires dedication, hard work, and resilience, it also offers the chance for creative expression, leadership, and professional recognition. According to Lecours Group recruiters, those who thrive in this career are those who balance the high-pressure demands with a passion for culinary innovation and team leadership.

Future Executive Chef Outlook - Forward Looking Statement

The future outlook for executive chef careers is influenced by evolving culinary trends, technological advancements, and changing consumer preferences. As the culinary landscape continues to transform, executive chefs will encounter new challenges and opportunities.

Evolving Role with Culinary Trends and Technologies:

  1. Technological Integration: The future will see greater integration of technology in the kitchen. From advanced cooking equipment to AI-driven menu planning and inventory management, technology will streamline operations and open new creative avenues.
  2. Sustainability Practices: There's a growing emphasis on sustainability in the culinary world. Executive chefs will increasingly focus on sourcing local and sustainable ingredients, minimizing food waste, and implementing eco-friendly practices in their kitchens.
  3. Health and Nutrition: As consumers become more health-conscious, chefs will need to adapt by creating menus that are not only delicious but also nutritious and accommodating of various dietary requirements, including plant-based and gluten-free options.
  4. Fusion Cuisine: The blending of culinary traditions from different cultures, known as fusion cuisine, will continue to grow. Executive chefs will experiment with global flavors and techniques, offering unique and diverse dining experiences.
  5. Culinary Education and Research: There will be a greater emphasis on continuous learning, with chefs engaging in culinary research, attending workshops, and keeping up-to-date with global food trends and nutrition science.

Emerging Opportunities:

  1. Sustainability in Cooking: Chefs will have opportunities to become leaders in sustainable cooking, pioneering techniques that reduce environmental impact. This could involve working with local farmers, focusing on seasonal produce, and innovating in areas like zero-waste cooking.
  2. Fusion Cuisine: As cultural boundaries in food continue to blur, chefs can capitalize on the popularity of fusion cuisine. This trend allows for creative expression and the ability to appeal to a broader demographic.
  3. Food Technology and Innovation: With the rise of food-related technologies, chefs might explore roles that intersect culinary arts and tech, such as developing new kitchen gadgets, food apps, or culinary software.
  4. Personal Branding and Media: There's a growing trend of chefs becoming brand ambassadors, media personalities, and influencers. This provides an avenue to expand beyond the kitchen into areas like television, online content creation, and cookbook writing.
  5. Consultancy and Entrepreneurship: Experienced chefs may find opportunities in consultancy, helping to design kitchens, develop menus for new restaurants, or advise food startups. Entrepreneurship in opening their own restaurants or culinary ventures is also a promising path.

The role of an executive chef is dynamic and ever-evolving. With the changing landscape of the culinary world, chefs must adapt to new trends, technologies, and consumer expectations. The future holds exciting possibilities for those who are willing to innovate and embrace these changes. Executive chefs who stay ahead of these trends and continuously hone their skills will find a range of opportunities in this evolving field.

In summary, "Mastering the Kitchen: A Comprehensive Guide to Executive Chef Careers" delves into the multifaceted role of executive chefs. It covers their key responsibilities, the educational and career paths leading to this role, the diverse and dynamic job market, and the unique challenges and rewards of the profession. The article concludes with insights into future trends and opportunities in the culinary world, highlighting the evolving nature of the role in response to technological advancements and changing consumer preferences.

Aspiring chefs, let your passion for culinary arts be your guide. Embrace each challenge as an opportunity to grow and innovate. Your journey in the kitchen is not just about perfecting recipes but about crafting experiences that leave a lasting impression. Remember, the path to becoming a master chef is paved with dedication, creativity, and a continuous quest for learning. Keep pushing the boundaries, and you will find that the culinary world offers endless possibilities for those who are willing to explore them.

If you're inspired to pursue a career as an executive chef or to advance in the culinary field, now is the perfect time to explore opportunities. Whether you're seeking to enhance your skills through further education or looking for your next career move, a wealth of resources is available. Dive into current job listings for executive chefs in vibrant culinary cities like Toronto, Vancouver, and Montreal, or explore top culinary schools and courses to elevate your expertise. Begin your journey today and take the next step towards realizing your culinary dreams.

August 28, 2023Comments are off for this post.

Recruitment Poker – take the candidate every time.

Imagine playing poker where your opponent’s hold cards are invisible when you must show yours at the outset of every hand.
In recruitment the deck is stacked against a client when competing for A+ talent. I can no longer ask a candidate for the specifics of their package, and I must disclose the dynamics of our proposed deal. I can ask for their expectations only and that is going to be framed by the range I am obligated to provide. There are ancillary parts to an offer that can be kept close to the vest – benefits, bonus measurements, car allowances etc. but the key salary numbers are shared.
The deck is stacked.
My advice to any candidate is to reflect on the compensation package before going down the garden path. In two recent recruitment projects, I and my client transparently discussed the dynamics of a proposed offer well ahead of putting pen to paper. That is the opportunity to respond (be it to a recruiter or to the hiring manager directly). If you go past this stage without articulating your expectations, you are wasting your time and the company’s time. 11th hour expressions of higher compensation expectations can lead to bridge burning. You have a personal brand to protect – if the company must be transparent from day one – you should reciprocate.
This does not mean you cannot say no – but it should mean that you are not quoting financial considerations as your primary motivating factor if those numbers were shared previously. If after truly crunching the numbers and feeling that you might not see enough compensation growth – counter. But to go through the entire process to simply say no can dent your brand. In a transient and fluid industry, you never know where paths might cross again.  This holds true for familial implications – every career move demands input from your inner circle – but that is not a conversation that starts after the offer is received.
There are fixed aspects to a contract that should never be the reason you say no – previously discussed salary, hybrid vs in office work model, bonus percentage etc – no way you should be surprised by any of this. The factors that you might be surprised about – vacation allotment, car allowance, strength or weakness of benefit programs – totally fair to hit the pause button and ask for flexibility or clarification.
High performance is a reflection of high expectation, and you should get the absolute best package for you and your family. But there is a way to do that that reinforces your ethics and integrity and in my estimation, in this market, this is all about pre offer transparency.

Take care of your reputation, it is your most valuable asset.

Brent Billing is a Senior Director of Client Services at Lecours Group. He has been with Lecours for 22 years.

August 28, 2023Comments are off for this post.

The Market Never Lies…

There is an adage in real estate that your house is worth what someone is willing to pay for it. In recruitment, the position will pay what the market determines.
You can certainly adjust your profile to fit your compensation paradigm, but the market never lies. And for clients – this is a massive challenge in 2023; and I do not see it getting better.
For arguments sake – let us use a luxury hotel position I worked on several years ago to illustrate this point. A 500-room property in the Mid Atlantic US was seeking a Director of Revenue Management. They were paying 135k and the position reports to the DOSM and is on site. They did not want a first-time Director.
- Of the 75 properties in their geographic comp set – 50 of the DORM’s were remote or hybrid.
- 45 were multi-unit.
- 60 were above 135k.
- 90% reported to the GM and not to the DOSM.
So right away I had to work with the client on adjusting their expectations. They could either move on the location/reporting structure/compensation or adjust the profile of the candidate. The market will produce candidates at 135k but there might not be a lot of them, nor will they meet your experiential prerequisites. 
Ask your recruitment partner to quantify why the market is resisting the opportunity – use that data to make a solid business decision. Do not be bound by what you paid your last leader – it is irrelevant in a fluid and organic market. It is commensurately not important to rely on salary data or survey information – nobody is going to move laterally to do the same job. Put yourself at the end of that recruitment call – would you toss your hat in the ring if the role on paper did not provide compensation growth?
The key is flexibility. Assess and reflect. 
In this market, flexibility is a mental preservative for sanity.

Brent Billing is a Senior Director of Client Services at Lecours Group. He has been with Lecours for 22 years.

August 14, 2023Comments are off for this post.

“Complaining about a problem without posing a solution is called whining.” – Teddy Roosevelt.

There are 10 things my clients should be doing to lessen the likelihood that an offer will either not be accepted.

1. Define your recruitment process and cut the timeline in half. If it takes 8 weeks to recruit a GM – cut that to 4. Figure out what parts of your process are an impediment to a yes-yes negotiation and eliminate them. All stake holders in the recruitment decision must make it a priority and the entire recruitment process should be outlined and shared with any candidate who moves past interview one. Create a clear expected start date and make sure candidates are aware of this expectation.

2. As a candidate navigates your now streamlined process, do not hold any package cards close to your vest. Salary, bonus structure, PTO, benefit packages, relocation assistance numbers and LTIP programs all must be transparently discussed prior to the offer – and frankly prior to the final interview. There should be no surprises when the offer is made.

3. Make the offer Friday afternoon – it is good to Monday morning. If someone has been in a clearly defined process for one month – they do need any more time than 72 hours to make their decision. Making it outside of traditional business hours limits the opportunity for their head to get turned.

4. Eliminate unnecessary referencing. Let us be honest – the most overrated part of any recruitment process is completing the references THE CANDIDATE PROVIDED YOU. But if you do have to do them – do them Friday morning – schedule them – complete them – make the offer. You could be speaking to someone who has just had a vacancy come up within their organization – you just created competition unnecessarily.

5. Create artificial gravitas. You have made the offer on Friday. Have a senior corporate leader who maybe was not involved in the process send a quick two sentence email to the candidate over the weekend “we have not met, but I am aware of your candidacy and feel you could be a great addition to the team.” It matters.

6. Do not decline anyone. This tight recruitment timeline and short consideration period will allow you to quickly pivot should you not get the desired outcome.

7. Do not stop recruiting.

8. Be firm with deadlines. If someone asks for more time – I am telling you without equivocation the answer will be no. Buying time = keeping options open.

9. Limit the space between acceptance and start time. Professional notice periods are not 5-7 weeks – you defined in step 1 what your expected start time is – hold them to it.

10. Treat recruitment like sales. Your recruitment partners are not in HR – they are in sales and what they are selling is the link between talent and opportunity. Hire better people – and they will hire better people.

"To improve is to change. To be perfect is to change often." - Winston Churchill

Brent Billing is a Senior Director of Client Services at Lecours Group. He has been with Lecours for 22 years.

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