chef

Government of Canada - Northern; Hay River; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a skilled culinary professional to oversee kitchen operations and ensure high-quality food preparation. This role involves estimating costs, supervising staff, and demonstrating innovative cooking techniques. You will be responsible for planning menus, maintaining food quality, and managing kitchen supplies. If you have a passion for culinary arts and leadership, this opportunity offers a chance to make a significant impact in a vibrant kitchen environment. Join a team dedicated to delivering exceptional dining experiences and enhancing culinary standards.

Benefits

Health care plan

Qualifications

• 1-2 years of experience in a culinary or kitchen management role.
• Ability to supervise kitchen staff and manage food preparation.

Responsibilities

• Estimate costs of supplies and food items, maintain records of food costs.
• Supervise kitchen staff and demonstrate new cooking techniques.
• Plan menus and ensure food quality standards are met.

Skills

Culinary Skills

Supervision

Menu Planning

Cost Estimation

Recipe Development

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.

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
• 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

Benefits:

Health benefits:

• Health care plan