chef

Government of Canada - Central; Nova Scotia; On-site; CAD 30,000 - 60,000; Full time

Job summary

A government agency in Nova Scotia is seeking an experienced chef to oversee kitchen operations in a fast-paced restaurant environment. The ideal candidate will have at least 3 years of culinary experience and be able to lead kitchen staff effectively. Responsibilities include estimating food supplies, maintaining inventory, demonstrating cooking techniques, and planning menus. A strong focus on Italian cuisine is preferred. Candidates must have a secondary school graduation certificate or equivalent experience.

Benefits

Gratuities

Qualifications

• Minimum 3 years of experience in a culinary role.
• Secondary school graduation or equivalent experience.
• Ability to supervise kitchen staff and manage food preparation.

Responsibilities

• Estimate food supplies and costs.
• Maintain food costs, consumption, sales, and inventory.
• Demonstrate new techniques to kitchen staff.
• Supervise cooks and kitchen activities.
• Create and plan new recipes and menus.

Job description

Overview Languages

English

Education

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

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.

Work setting

• Restaurant
• Urban area

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
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• 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
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Experience and specialization Cuisine specialties

• Italian cuisine

Additional information Transportation/travel information

• Own transportation
• Public transportation is available

Work conditions and physical capabilities

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

Personal suitability

• Leadership
• Dependability
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits Financial benefits

• Gratuities