- Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
- Experience: 3 years to less than 5 years
- Culinary arts/chef training
- Restaurant, culinary and catering management/manager
- or equivalent experience
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
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- Must have knowledge of the establishment's culinary genres
- Cook
Certificates, licences, memberships, and courses
- Safe Food Handling certificate
- Food Safety Certificate
Screening questions
- Are you willing to relocate for this position?
- Work Term: Permanent
- Work Language: English
- Hours: 36 to 44 hours per week
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