chef

Government of Canada - Western; Maple Ridge; On-site; CAD 45,000 - 60,000; Full time

Job summary

A government agency in Maple Ridge is seeking a Food Service Supervisor to oversee kitchen operations. Responsibilities include estimating food costs, training staff, and planning menus to meet quality standards. The candidate must have a high school graduation certificate and 3 to less than 5 years of relevant experience. This position requires on-site work only.

Qualifications

• 3 years to less than 5 years of experience in food management.

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 equipment to kitchen staff.
• Supervise activities of chefs and cooks.
• Create new recipes.
• Instruct cooks in food preparation and presentation.
• Supervise kitchen staff.
• Requisition food and kitchen supplies.
• Arrange for equipment purchases and repairs.
• Plan food preparation and cooking activities of restaurants.
• Plan menus to meet quality standards.
• Prepare dishes for customers with food allergies.
• Train staff in food preparation and handling.

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

3 years to less than 5 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
• 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
• Supervise cooks and other kitchen staff
• 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
• Train staff in preparation, cooking and handling of food