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Work setting
- Restaurant
- Rural area
Ranks of chefs
- Executive chef
- Head chef
Tasks
- Estimate amount and costs of supplies and food items
- Estimate labour costs
- Maintain records of food costs, consumption, sales and inventory
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- 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 meals or specialty foods
- 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
- Train staff in preparation, cooking and handling of food
Supervision
- 11-15 people
Personal suitability
- Leadership
- Efficient interpersonal skills
- Flexibility
- Organized
Screening questions
- Are you currently legally able to work in Canada?
- Are you willing to relocate for this position?
- Do you have previous experience in this field of employment?
Other benefits
- Learning/training paid by employer
- Other benefits
- Parking available
Support for newcomers and refugees
- Offers mentorship programs that pair newcomers and/or refugees with experienced employees
- Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees
Support for youths
- Offers on-the-job training tailored to youth
Supports for visible minorities
- Offers mentorship programs that pair members of visible minorities with experienced employees
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