Job Description

Work Term: Seasonal Work Language: English Hours: 48 to 52 hours per week Education: Other trades certificate or diploma Experience: Experience an asset or equivalent experience

Work site environment

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Noisy Hot

Work setting

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Restaurant Rural area

Tasks

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Estimate amount and costs of supplies and food items Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Supervise cooks and other kitchen staff 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 Leading/instructing individuals

Supervision

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5-10 people

Certificates, licences, memberships, and courses

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Safe Food Handling certificate Food Safety Certificate

Food specialties

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Fish and seafood

Security and safety

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Bondable

Transportation/travel information

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Own transportation

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Attention to detail

Personal suitability

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

Health benefits

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Health care plan

Financial benefits

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As per collective agreement Gratuities * Group insurance benefits