chef

Education:

College/CEGEP. or equivalent experience.

Work site environment:

Hot. Cold/refrigerated.

Work setting:

Restaurant. Bar. Hotel, motel, resort.

Ranks of chefs:

Head chef.

Tasks:

• Estimate amount and costs of supplies and food items.
• Estimate labour costs.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Supervise cooks and other kitchen staff.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Leading/instructing individuals.

Certificates, licences, memberships, and courses :

Cook Trade Certification.

Area of work experience:

Manager.

Work conditions and physical capabilities:

Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking.

Personal suitability:

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

Screening questions:

Do you have experience working in this field?.

Employment terms options:

Early morning. Evening. Morning.

Experience:

5 years or more.

Employment terms options:

Day. Weekend.

Health benefits:

• Dental plan.
• Disability benefits.
• Health care plan.
• Paramedical services coverage.
• Vision care benefits.

Financial benefits:

• Group insurance benefits.
• Life insurance.
• Registered Retirement Savings Plan (RRSP).

Other benefits:

Free parking available.