chef

Government of Canada; Burnaby; On-site; CAD 45,000 - 55,000; Full time

Job summary

A government organization in Canada is looking for a Chef to estimate supply costs, supervise kitchen staff, and create new recipes. The role requires a secondary school graduation certificate and 1-2 years of experience. The successful candidate will work in a fast-paced restaurant environment with tight deadlines. This position is on-site only and offers benefits including available parking.

Benefits

Parking available

Qualifications

• 1 year to less than 2 years of experience required.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques to cooking staff.
• Supervise activities of chefs and kitchen workers.
• Create new recipes and plan menus.

Skills

Leadership

Reliability

Organized

Team player

Initiative

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education

• Secondary (high) school graduation certificate

Experience

1 year to less than 2 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant

Ranks of chefs

• Chef

Responsibilities

• 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
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• 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

• 3-4 people

Additional information

Work conditions and physical capabilities

• Fast‑paced environment
• Work under pressure
• Tight deadlines
• Physically demanding

Personal suitability

• Leadership
• Initiative
• Organized
• Reliability
• Team player

Benefits

Other benefits

• Parking available