chef

Government of Canada; Halifax; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government agency in Halifax seeks an experienced chef to supervise kitchen operations and staff while managing food preparation and costs. The ideal candidate has at least 5 years of relevant experience and is proficient in various cuisines including Greek, Mediterranean, and Kosher. Responsibilities include creating recipes, training kitchen staff, and maintaining quality standards in a fast-paced environment. A secondary school graduation certificate or equivalent experience is required, with strong organizational and communication skills valued.

Benefits

Bonus

Gratuities

Tax-Free Savings Account (TFSA)

Qualifications

• Minimum 5 years of cooking experience in a restaurant or catering setting.
• Ability to supervise and train kitchen staff.
• Knowledge of various cuisine specialties including Mediterranean, Greek, and kosher.

Responsibilities

• Supervise activities of chefs and cooks in a fast-paced kitchen.
• Create new recipes and prepare meals for events such as banquets.
• Maintain records of food costs, consumption, and inventory.

Skills

Dependability

Organized

Team player

Excellent oral communication

Flexibility

Education

Secondary (high) school graduation certificate or equivalent experience

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

5 years or more

On site

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

Work site environment

• Noisy
• Hot
• Non-smoking

Work setting

• Restaurant
• Catering firm
• Café

Ranks of chefs

• Chef
• Sous-chef

Responsibilities Tasks

• 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
• 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

Supervision

• 5‑10 people

Experience and specialization Cuisine specialties

• Greek
• Kosher
• Lebanese
• European
• Vegetarian
• International
• Gluten‑free
• Mediterranean cuisine
• Turkish
• Halal
• Vegan

Food specialties

• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information Work conditions and physical capabilities

• Fast‑paced environment
• Work under pressure
• Tight deadlines
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits Financial benefits

• Bonus
• Gratuities

Long term benefits

• Tax‑Free Savings Account (TFSA)