About this role
Education: College/CEGEP. Cooking and related culinary arts, general. Culinary arts/chef training. Restaurant/food services management.
Work site environment: Noisy. Hot. Cold/refrigerated.
Work setting: Restaurant. Bistro. Ranks of chefs: Executive chef. Chef.
Tasks
- Estimate labour costs.
- Maintain records of food costs, consumption, sales and inventory.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Create new recipes.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Requisition food and kitchen supplies.
- Arrange for equipment purchases and repairs.
- Plan and direct food preparation and cooking activities of several restaurants.
- Plan menus and ensure food meets quality standards.
- Prepare dishes for customers with food allergies or intolerances.
- Recruit and hire staff.
- Supervise kitchen staff and helpers.
- Manage kitchen operations.
- Certificates, licences, memberships, and courses : Cook Trade Certification.
- Cook Red Seal Certificate.
Area of specialization: Gourmet cooking.
Government programs: Recognized employer.
- Employment terms options: Evening.
- Morning.
- Experience: 5 years or more.
- Employment terms options: Day.
- Weekend.
- Health benefits: Dental plan.
- Disability benefits.
- Health care plan.
- Vision care benefits.
- Financial benefits: Bonus.
- Gratuities.
- Group insurance benefits.
- Life insurance.
- Other benefits: Free parking available.
- Learning/training paid by employer.
- Travel insurance.
- Wellness program.
- Support for youths: Offers mentorship, coaching and/or networking opportunities for youth.
- Support for Indigenous people: Participates in a government or community program or initiative that supports Indigenous people.
- Support for mature workers: Offers mentorship, coaching and/or networking opportunities for mature workers .