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Canada

Executive Chef Salary in Toronto, Ontario

Average Salary: CAD $63K

$54K

20% Low Band Avg

CAD $63K

Average

$76K

80% High Band Avg

Bonus: 3,920
Commission: 3,049

Salaries based on experience level

CAD $38K - 75K

$50K/yr

Entry Level Experience

CAD $50K - 72K

$63K/yr

Mid Level Experience

CAD $58K - 94K

$72K/yr

Senior Level Experience

The Average Entry Level salary of Executive Chef in Toronto, Ontario is CAD $50K/yr, this salary increases 26% to $63K/yr when reach Mid Level Career.

From Mid to Senior Level the average salary increases 13% from $63K/yr to $72K/yr.

Salary Compared to Canada National Average Salary

CAD $54K - 76K/yr

$63K/yr +9%

CAD $49K - 69K/yr

$58K/yr

Executive Chef in Toronto, Ontario Salary
vs
Executive Chef in Canada Salary

The Average Salary of Executive Chef in Toronto, Ontario is $63K/yr. This is +9% higher ($5,302) compared to Canada national average salary of $58K/yr.

Salary Compared to Toronto City Average Salary

CAD $54K - 76K/yr

63K/yr +2%

CAD $51K - 76K/yr

62K/yr

Executive Chef in Toronto, Ontario Salary
vs
Toronto, Ontario City Average Salary

The Average Salary of Executive Chef in Toronto, Ontario is +2% higher (1,425) than the average salary for the city of Toronto, Ontario $62K/yr.

Executive Chef job description

Job Title: Executive Chef

Overview/Summary of the Role:

The Executive Chef is responsible for overseeing the kitchen operations of a restaurant or food service establishment. They are tasked with creating, executing and supervising menus, purchasing ingredients, managing the kitchen team, and ensuring that all dishes are prepared according to company standards, food safety regulations and customer expectations.

Responsibilities and Duties:

- Develop menus and execute them to meet the restaurant's or establishment's culinary style, theme, and budget

- Purchase quality ingredients in a timely and cost-effective manner

See Full: Executive Chef job description

Executive Chef interview questions

Interviewer: Good afternoon. Thank you for taking the time to interview for the position of Executive Chef at our restaurant. Can you tell us a bit about your background and experience in the culinary industry?

Candidate: Of course. I have been working in the industry for over 10 years. I started as a line cook and worked my way up to sous chef at a few prominent restaurants before becoming an executive chef at my last position.

Interviewer: What styles of cuisine are you most familiar with?

Candidate: I have experience with a wide variety of cuisines including French, Italian, Asian, and Latin American.

Interviewer: How do you stay current with food trends and incorporate them into your menu?

Candidate: I read culinary magazines and blogs, attend food shows and events, and network with other chefs in the industry. I make an effort to incorporate new trends into our specials menu and test them with our customers.

See Full: Executive Chef interview questions