About this role
Education: College/CEGEP. or equivalent experience. Work site environment: Hot. Cold/refrigerated. Work setting: Restaurant. Bar. Hotel, motel, resort. Ranks of chefs: Head 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. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Certificates, licences, memberships, and courses : Cook Trade Certification. Area of work experience: Manager. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Screening questions: Do you have experience working in this field?. Employment terms options: Early morning. Evening. Morning. Experience: 5 years or more. Employment terms options: Day. Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Group insurance benefits. Life insurance. Registered Retirement Savings Plan (RRSP). Other benefits: Free parking available.