chef

Government of Canada - Atlantic; Calgary; On-site; CAD 30,000 - 60,000; Full time

Job summary

A government organization in Calgary is seeking a Chef to oversee kitchen operations. This role involves estimating supply costs, maintaining food records, and supervising cooking staff. Candidates should have relevant education and experience in a fast-paced environment. Strong leadership and team player skills are essential. The position requires on-site work with no remote options available.

Benefits

Other benefits

Qualifications

• Minimum of 1-2 years of college, CEGEP or non-university certificate or diploma.
• 2 years to less than 3 years of experience.

Responsibilities

• Estimate amount and costs of supplies and food items.
• 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.
• Supervise cooks and other kitchen staff.
• Prepare and cook meals or specialty foods.
• Arrange for equipment purchases and repairs.
• 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.

Job description

Overview

Languages: English

Education

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

Experience

2 years to less than 3 years

On site

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

Work site environment

• Noisy
• Hot

Work setting

• Willing to relocate

Ranks of chefs

• Chef

Responsibilities

• Estimate amount and costs of supplies and food items
• 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
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Arrange for equipment purchases and repairs
• 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

Additional information

• Criminal record check

Work conditions and physical capabilities

• Fast-paced environment
• Standing for extended periods

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Personal suitability

• Leadership
• Efficient interpersonal skills
• Flexibility
• Initiative
• Team player

Benefits

• Other benefits