head chef

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Tasks:

• 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.
• 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.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Supervision:

5-10 people.

Employment terms options:

• Early morning.
• Evening.
• Flexible hours.

Experience:

3 years to less than 5 years.

Employment terms options:

• Morning.
• Night.
• On call.
• Weekend.
• Overtime required.

Health benefits:

• Dental plan.
• Health care plan.

Support for persons with disabilities:

Provides awareness training to employees to create a welcoming work environment for persons with disabilities.

Support for newcomers and refugees:

Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees .

Support for youths:

Provides awareness training to employees to create a welcoming work environment for youth.

Support for Veterans:

Provides awareness training to employees to create a welcoming work environment for Veterans .

Support for Indigenous people:

Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .

Support for mature workers:

Provides staff with awareness training to create a welcoming work environment for mature workers .

Supports for visible minorities:

Provides diversity and cross-cultural training to create a welcoming work environment for members of visible minorities.