chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year.

Work site environment:

• Wet/damp.
• Odours.
• Hot.
• Cold/refrigerated.

Work setting:

Cafeteria.

Ranks of chefs:

Chef.

Tasks:

• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Arrange for equipment purchases and repairs.
• 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.

Supervision:

5-10 people.

Certificates, licences, memberships, and courses :

Cook Trade Certification.

Work conditions and physical capabilities:

• Attention to detail.
• Combination of sitting, standing, walking.
• Standing for extended periods.
• Weight handling: Between 45 and 60 kg (100-132 lbs).

Personal suitability:

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

Screening questions:

• 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:

• Early morning.
• Evening.
• Shift.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Day.
• Weekend.

Health benefits:

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

Other benefits:

Parking available.