Head chef

Overview

Languages:

English or French

• Other trades certificate or diploma
• or equivalent experience

Experience:

Experience an asset

On site:
Work must be completed at the physical location. There is no option to work remotely.

• Estimate amount and costs of supplies and food items
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

• Leadership
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

• Financial benefits

• Bonus
• Registered Retirement Savings Plan (RRSP)

• Other benefits

• Free parking available
• On-site housing options
• On-site recreation and activities