chef

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

Job summary

A regional culinary department in Canada is looking for a Chef to supervise kitchen activities and prepare a variety of cuisines. The ideal candidate should have at least 5 years of experience in a restaurant, a bachelor's degree, and relevant certifications. Responsibilities include maintaining food costs and demonstrating cooking techniques. This position requires working on-site in a fast-paced environment and offers gratuities and free parking.

Benefits

Gratuities

Free parking available

Qualifications

• 5 years or more of cooking experience in a restaurant environment.
• Experience with South Indian, East Indian, European, Vegetarian, and International cuisines.

Responsibilities

• Maintain records of food costs, consumption, sales, and inventory.
• Demonstrate cooking techniques to staff.
• Supervise kitchen staff and plan menus.

Skills

Leadership

Excellent oral communication

Team player

Flexibility

Attention to detail

Education

Bachelor's degree

Safe Food Handling certificate

Food Safety Certificate

Job description

Overview

Languages: English

Education

• Bachelor's degree

Experience

5 years or more

On site

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

Asset languages

• Hindi
• Panjabi

Work site environment

• Noisy
• Hot

Work setting

• Restaurant
• Rural area
• Relocation costs not covered by employer

Ranks of chefs

• Chef

Responsibilities

• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Leading/instructing individuals

Supervision

• 5-10 people

Credentials

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization

• South Indian
• East Indian
• European
• Vegetarian
• International
• West Indian

Food specialties

• Cereals, grains and pulses
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Transportation/travel information: Own transportation
• Public transportation is not available

Work conditions and physical capabilities

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

Personal suitability

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

Benefits

• Gratuities

Other benefits

• Free parking available
• Other benefits