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Thank you.
Do you love everything about cooking? The food? The people? The ENTIRE kitchen?
Schoolhaus is looking for passionate chefs who are open to sharing their skills with our students.
Instructors are responsible for managing classes from 16-18 people with little to no cooking experience, should have excellent time management skills, be able to teach and demonstrate knife skills and cooking techniques in a personable fashion. With the vast amount of classes we hold, instructors are required to teach a variety of cuisines, therefore research and preparation before class is key. Quick-thinking and problem solving is an asset, all while keeping the class fun and upbeat!
Additional responsibilities include: handling money and tracking of sales, general housekeeping, food safety, managing proper storage, serving drinks and recipe editing. Shifts are typically 5 hours long.
We are looking for someone who loves food, is reliable, independent, diligent, hard-working and loves to interact with people. If this sounds like you, we want to meet you!
Please note all employees must have or must take Serve It Right as issued by the Government of Saskatchewan within 30 days of hire. Successfully-completed course is reimbursed.
Essential Skills
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Continuous learning
- Significant use of memory
- Reading text
- Document use
Transportation/Travel Information
- Own transportation
Credentials (certificates, licences, memberships, courses, etc.)
- Safe Food Handling certificate
Specific Skills
- Requisition food and kitchen supplies and equipment
- Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
- Plan menus
- Plan and direct food preparation and cooking activities
- Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
- Estimate food requirements
- Ensure quality of food and portion control
- Demonstrate new equipment
Work Setting
- Restaurant
- Educational Institution
Chef Category
- Chef
Ability to Supervise
- Working groups
- 16-20 people
Work Location Information
- Urban area
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Security and Safety
- Bondable
Work Site Environment
- Outdoors
- Hot
- Cold/refrigerated
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