About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Culinary arts/chef training. Restaurant/food services management. Hotel, motel, and restaurant management. Work site environment: Wet/damp. Odours. Hot. Cold/refrigerated. Work setting: Cafeteria. Ranks of chefs: Chef. Tasks: Demonstrate new cooking techniques and new equipment to cooking staff. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Cook Trade Certification. Work conditions and physical capabilities: Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Weight handling: Between 45 and 60 kg (100-132 lbs). Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Initiative. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Early morning. Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Other benefits: Parking available.