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Chef Instructor

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Job Order #: 5679666

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Length of Employment:
Completed at least some post-secondary
1-2 Years
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Employer Name:

Employer Address:
2171B Lorne St

Contact Name:
Aimee or Shanna Marie

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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.


Skills and Abilities

Essential Skills
 - Document use
 - Reading text
 - Significant use of memory
 - Continuous learning
 - Finding information
 - Job task planning and organizing
 - Critical thinking
 - Decision making
 - Problem solving
 - Working with others
 - Oral communication
 - Writing
 - Numeracy
Transportation/Travel Information
 - Own transportation
Credentials (certificates, licences, memberships, courses, etc.)
 - Safe Food Handling certificate
Specific Skills
 - Demonstrate new equipment
 - Ensure quality of food and portion control
 - Estimate food requirements
 - Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
 - Plan and direct food preparation and cooking activities
 - Plan menus
 - Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
 - Requisition food and kitchen supplies and equipment
Work Setting
 - Educational Institution
 - Restaurant
Chef Category
 - Chef
Ability to Supervise
 - 16-20 people
 - Working groups
Work Location Information
 - Urban area
Work Conditions and Physical Capabilities
 - Bending, crouching, kneeling
 - Standing for extended periods
 - Combination of sitting, standing, walking
 - Attention to detail
 - Physically demanding
 - Tight deadlines
 - Work under pressure
 - Fast-paced environment
Security and Safety
 - Bondable
Work Site Environment
 - Cold/refrigerated
 - Hot
 - Outdoors


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