Chef

1431994 Alberta Ltd.; Edmonton; On-site; CAD 23,000 - 32,000; Full time

Job summary

1431994 Alberta Ltd. in Edmonton, AB is seeking a Chef to join a fast-paced kitchen. The role requires leadership of 5–10 staff, rigorous food preparation standards, and collaboration with staff to deliver exceptional plates.

The position offers permanent, full-time employment with day, evening, night, weekend, and morning shifts. A Cook Trade Certification and 1–2 years of related experience are preferred.

Qualifications

• Fluent in English is required.
• Cook Trade Certification is required.
• Minimum 1–2 years of related kitchen experience.
• Strong interpersonal and teamwork skills.
• Ability to follow standardized recipes and maintain high sanitation standards.

Responsibilities

• Plan and direct food preparation and cooking activities across multiple stations.
• Plan menus, portion sizes, and estimate food requirements/costs.
• Oversee sous-chefs, chefs, and cooks; assign tasks and supervise 5–10 staff.
• Coordinate purchases, inventory, and equipment maintenance.
• Consult with clients on weddings, banquets, and events; ensure timely serving.

Skills

Fluent English

Interpersonal skills

Leadership

Time management

Customer service

Initiative

Team supervision

Attention to detail

Job description

1431994 Alberta Ltd. based in Edmonton, AB is looking suitable applicants for the position of Chef who are self-motivated and have good interpersonal skills. The candidate who got selected will be required to start work as soon as possible. The vacancies refer to full time or permanent employment. The shift timings include Day, Evening, Night, Weekend and Morning

Employer Name: 1431994 Alberta Ltd.
Position: Chef
No. of vacancies: 2
Salary: $20.00 hourly for 35 hours per week
Employment type: Permanent employment, Full time
Location: Edmonton, AB

Ranks of Chefs: Chef

Food Specialties: Vegetables, fruits, nuts and mushrooms, Meat, poultry and game.

• The candidate will be expected to plan and direct food preparation and cooking activities in a number of restaurants.
• The candidate must plan menus, determine food portion sizes, estimate food requirements and costs, and monitor and order supplies.
• The candidate must estimate food requirements as well as food and labour costs.
• The candidate will be expected to oversee the work of sous-chefs, specialist chefs, chefs, and cooks.
• The candidate will be expected to arrange for the purchase and repair of equipment.
• The candidate will be expected to consult with clients about weddings, banquets, and special events.
• The candidate must set up the kitchen with cooking utensils and equipment such as knives, pans, and kitchen scales.
• The candidate would be in charge of researching each recipe and gathering all necessary ingredients.
• The candidate will be required to cook food in a timely manner
• The candidate would be in charge of ensuring an appealing plate presentation.
• The candidate would be in charge of informing wait staff about daily specials.
• The candidate would be in charge of delegating tasks to kitchen staff.
• The candidate would be in charge of supervising cooks and assisting as needed.
• The candidate would be in charge of keeping inventory and records of food, supplies, and equipment.
• The candidate would be in charge of ensuring the highest quality of food and beverage for guests by ensuring the consistency, taste, and presentation of all dishes.
• The candidate will be required to slightly modify recipes to meet the needs and requests of customers (e.g. reduce salt, remove dairy)
• The candidate must ensure proper food handling, sanitation, and food storage procedures are followed.
• The candidate should follow all food health and safety requirements.
• The candidate will be required to assure that meals are fresh and hot at serving time.
• The candidate will be required to check food and ingredients for freshness.
• The candidate would be responsible for monitoring food stock and place orders, as needed.
• The candidate will be required to prepare dishes for customers with food allergies or intolerances
• The candidate would be in charge of dish arrangement and garnishing.
• The candidate will be responsible for maintaining proper order and purchase control, as well as ensuring that all deliveries are received and handled efficiently and in accordance with hotel standards.
• The candidate would be in charge of experimenting with recipes and suggesting new ingredients.
• The candidate will be responsible for overseeing kitchen operations.
• The candidate will be expected to train staff in food preparation, cooking, and handling.
• The candidate would be in charge of receiving feedback and making necessary improvements.
• The candidate would be in charge of staying current on industry trends.
• The candidate would be responsible for adhering to the restaurant manager's budget.
• The candidate would be responsible for maintaining the schedule for kitchen staff
• The candidate would be in charge of leading, mentoring, and managing a culinary team.
• The candidate would be in charge of creating prep lists for the kitchen crew.
• The candidate would be in charge of participating in the interview process and hiring kitchen staff.

Job Requirements

• The candidate should be fluent in English language.
• There are no standard education requirements such as a bachelor's degree, a certificate, or a diploma.
• The ideal candidate should have a minimum 1 to 2 years of working experience in similar industry.
• The candidate must have Cook Trade Certification
• The candidate should be a good team player with enough interpersonal and judge-mental skills.
• The candidate should have good decision making skills.
• The candidate should have sound knowledge of cooking methods and techniques
• The candidate should have good understanding of food hygiene.
• The candidate should have proven food preparation and food handling experience.
• The candidate must have the ability to follow standardized recipes.
• The candidate should have excellent organized and flexible in nature.
• The candidate should be punctual.
• The candidate should be accountable.
• The candidate should be authentic.
• The candidate should be dependable.
• The candidate should be reliable.
• The candidate should haveexcellent organizational and time management skills.
• The candidate should give importance to values and ethics.
• The candidate should have the ability to adapt to changing schedules.
• The candidate should have excellent customer service skills.
• The candidate should have excellent oral communication
• The candidate must have excellent hand-eye coordination.
• The candidate must be able to use their own initiative
• The candidate should be Customer-oriented and friendly.
• The candidate must pass criminal background check and drug test
• The candidate should have the ability to work quickly without compromising quality.
• The candidate must be able to supervise 5 to 10 people.
• This is a fast-paced environment.
• The candidate should be willing to work under pressure.
• The candidate should be required to perform repetitive tasks on frequent basis.
• The candidate should have very good physical condition and endurance
• The candidate should be prepared for doing physically challenging tasks as part of daily work.
• The candidate should have an eye for details.
• The candidate must be physically able to engage in repetitive hand movements to operate cooking tools such as knives
• The candidate should be willing to work in standing position for long hours.
• The candidate should be a perfectionist when it comes to sanitation and quality control.
• The candidate should have excellent leadership abilities.
• The candidate must be able to remain calm while performing a variety of tasks.
• The candidate should have a strong desire to delight people through food.
• The candidate should be able to work independently.

Work Setting

• The candidate will be required to work in Restaurant