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Must maintain proper consistency in food quality and service. Will be responsible for training staff. Will need experience in cooking in quantity for banquets. Will need to work with team to create and price menus. Will be held accountable for employee work hours. Will meet with food reps and order stock within food cost requirements. A more in depth description can be provided upon request
Essential Skills
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Continuous learning
- Significant use of memory
- Reading text
- Document use
Credentials (certificates, licences, memberships, courses, etc.)
- Safe Food Handling certificate
Additional Skills
- Analyze operating costs and other data
- Maintain records of food costs, consumption, sales and inventory
Specific Skills
- Supervise sous-chefs
- Supervise chefs de partie/specialist chefs
- Supervise cooks and kitchen staff
- Schedule staff
- Recruit and hire staff
- 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
- Ensure quality of food and portion control
- Requisition food and kitchen supplies and equipment
- Estimate food and labour costs
- Estimate food requirements
- Create new recipes
Work Setting
- Restaurant
Chef Category
- Sous-chef
- Chef
Ability to Supervise
- 5-10 people
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Meat, poultry and game
- Fish and seafood
- Eggs and dairy
- Cold kitchen
- Cereals, grains and pulses
- Bakery goods and desserts
Work Location Information
- Willing to relocate
Work Conditions and Physical Capabilities
- Fast-paced environment
- Work under pressure
- Tight deadlines
- Handling heavy loads
- Physically demanding
- Attention to detail
- Combination of sitting, standing, walking
- Standing for extended periods
- Bending, crouching, kneeling
Work Site Environment
- Hot
- Non-smoking