executive chef

Education:

Secondary (high) school graduation certificate.

Work setting:

• Restaurant.
• Rural area.
• Bar.
• Willing to relocate.
• Management.
• Ranks of chefs: Executive 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.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• 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.
• Recruit and hire staff.
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks.
• Train staff in preparation, cooking and handling of food.
• Plan and manage budgets.
• Ensure that local health and sanitation regulations are carried out.
• Supervisory Experience.
• Plan menus and estimate food requirements for their realization.

Certificates, licences, memberships, and courses :

Safe Food Handling certificate.

Work conditions and physical capabilities:

• Fast-paced environment.
• Work under pressure.
• Attention to detail.

Personal suitability:

• Leadership.
• Efficient interpersonal skills.
• Organized.

Screening questions:

• Do you have experience working in this field?.
• Do you meet the language requirements listed in the job posting for the position (English or French)?.

Experience:

5 years or more.