Job Description

Work Term: Permanent Work Language: English Hours: 35 hours per week Education: Bachelor's degree Experience: 5 years or more Restaurant, culinary and catering management/manager Foods, nutrition and related services, other or equivalent experience

Work setting

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Restaurant

Ranks of chefs

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Head chef Chef

Tasks

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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 Prepare and cook complete meals and specialty foods for events such as banquets 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 Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Train staff in preparation, cooking and handling of food

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Standing for extended periods

Personal suitability

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Leadership Dependability Efficient interpersonal skills Excellent oral communication Reliability Team player

Other benefits

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Free parking available Learning/training paid by employer Team building opportunities * Parking available