About this role
Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work setting: Restaurant. Rural area. Bar. Willing to relocate. Management. Ranks of chefs: Executive chef. 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. 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. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Plan and manage budgets. Ensure that local health and sanitation regulations are carried out. Supervisory Experience. Plan menus and estimate food requirements for their realization. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Leadership. Efficient interpersonal skills. Organized. Screening questions: Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Experience: 5 years or more.