Chef

Chucks Roadhouse Bar & Grill; Canada; On-site; CAD 52,000 - 76,000; Full time

Benefits offered by this job

Free parking available

Learning/training paid by employer

Job summary

Chuck's Roadhouse Bar & Grill in Canada is seeking a skilled kitchen leader to manage high-volume food preparation and oversee the culinary team. The role focuses on cost control, menu development, and ensuring quality for events and daily service.

The ideal candidate has 2–3 years of kitchen leadership, a relevant college diploma, and strong English communication. On-site work with opportunities for professional growth in a busy restaurant environment.

Qualifications

• 2 years to less than 3 years kitchen/restaurant experience
• College certificate or diploma (1–2 years) or equivalent experience
• English language proficiency required for daily operations

Responsibilities

• Estimate amounts 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 equipment to staff
• Supervise cooks, chefs and kitchen staff
• Create new recipes and train staff in prep and presentation
• Prepare and cook meals for events and banquets
• Recruit and hire kitchen staff
• Plan menus and ensure food quality standards
• Prepare dishes for customers with allergies or intolerances
• Arrange for equipment purchases and repairs
• Consult with clients on weddings and functions
• Direct food preparation across multiple restaurants

Skills

Leadership

Teamwork

Attention to detail

Flexibility

Organized

Education

College certificate/diploma

Equivalent experience

Job description

LANGUAGES

English

EDUCATION

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

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.

TASKS

• 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

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

PERSONAL SUITABILITY

• Leadership
• Efficient interpersonal skills
• Flexibility
• Organized
• Reliability
• Team player

OTHER BENEFITS

• Free parking available
• Learning/training paid by employer