6241.1 Executive Chefs
Executive chefs plan and direct food preparation and cooking activities. They may prepare and cook meals and specialty foods.
Occupations in this group are characterized by the following aptitudes, interests and worker functions as they relate to main duties:
- General learning and verbal ability to plan and direct food preparation and cooking activities of several restaurants in an establishment and for restaurant chains, hospitals and other organizations with food services
- Numerical ability to estimate food requirements; may estimate food and labour costs
- Clerical perception to prepare requisitions for equipment purchases, repairs and supplies
- Directive interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff
- Methodical interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions
- Innovative interest in planning menus
L1Regulated inside climate
- Completion of secondary school is usually required.
- Cook's trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience, are required.
- Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs.
- Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity
experience as a sous-chef, specialist chef or chef.
- Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
Central food commissaries
Clubs and similar establishments
Hospitals and other health care institutions
There is some mobility among the various types of chefs in the 6241 group.
Executive chefs may progress to managerial positions in food preparation establishments.
Red Seal trade certification allows for interprovincial mobility.
Food Counter Attendants, Kitchen Helpers and Related Occupations (6641)
Restaurant and Food Service Managers (0631)