Chef

Education

• College/CEGEP

Work setting

• Staff accommodation available

Tasks

• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 5-10 people

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

Personal suitability

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

Screening questions

• Are you available for shift or on-call work?
• Do you have experience working in this field?
• Do you have the required certifications listed in the job posting?
• Do you meet the language requirements listed in the job posting for the position (English or French)?

Employment terms options

• Evening
• Shift
• Flexible hours

Experience

• 3 years to less than 5 years

Employment terms options

• Night
• Day
• Weekend
• Overtime required

Other benefits

• Other benefits