chef

Government of Canada - Central; Municipality of Northern Bruce Peninsula; On-site; CAD 50,000 - 70,000; Full time

Job summary

A government organization in Ontario seeks an experienced Chef to oversee kitchen operations, manage a team of 5-10 staff, and ensure high standards of food quality and safety. Candidates should have a high school diploma and over five years of relevant experience in a fast-paced restaurant environment. This on-site position requires expertise in menu planning, recipe creation, and compliance with food safety standards, specifically in Canadian and Mexican cuisines.

Qualifications

• 5 years or more experience in a similar role.
• Experience in leading and instructing kitchen staff.
• Specialization in Canadian, Mexican, gluten-free, and vegan cuisines.

Responsibilities

• Estimate costs of supplies and food items.
• Supervise kitchen staff and activities.
• Prepare and cook food for customers.

Skills

Menu Planning

Recipe Creation

Supervision

Food Safety

Inventory Management

Education

Secondary (high) school graduation certificate

Tools

Safe Food Handling certificate

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 setting

• Restaurant

Ranks of chefs

• Chef

Responsibilities Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• 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
• 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
• Order supplies and maintain inventory
• Ensure compliance with government regulations
• Hire, train and supervise staff

Supervision

• 5-10 people

Credentials Certificates, licences, memberships, and courses

• Safe Food Handling certificate

Experience and specialization Cuisine specialties

• Canadian
• Mexican
• Gluten‑free
• Vegan

Food specialties

• Bakery goods and desserts
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Area of work experience

• Manager