Chef

Val Saint-Côme; Quebec; On-site; CAD 42,000 - 66,000; Full time

Benefits offered by this job

Company events

Discounted or free meals

Employee assistance program

Discounts on activities

On-site parking

Job summary

Val Saint-Côme, a busy resto-bar in Capitale-Nationale, Quebec, is seeking a chef to design menus, lead the brigade, and put your signature on plates to delight guests.

Reporting to the Food Service Director, you will manage kitchen operations, prepare and cook meals, plate items to standard, control inventory, and uphold hygiene and safety standards. Requires at least 3 years in food service, a vocational cooking diploma, and MAPAQ certification.

Qualifications

• Minimum 3 years of relevant experience in food service or hospitality.
• MAPCQ certification or similar credentials are required.
• A vocational diploma in institutional cooking or equivalent is required.

Responsibilities

• Design menus and develop recipes with the department director.
• Plan, organize, direct and control kitchen activities.
• Prepare and cook meats, vegetables and other foods using appropriate methods.
• Plate dishes according to established standards and instructions.
• Help manage food supply and kitchen provisions.
• Standardize work techniques with the department manager.
• Follow work methods and use designated products and equipment according to standards.
• Maintain dress code and hygiene and food safety standards.
• Clean equipment, workstations and kitchen appliances.
• Perform related tasks as needed.

Skills

Under pressure

Meticulous

Team player

Education

Vocational cooking diploma

MAPAQ certification

Job description

# ChefCreate the menus, lead the brigade and leave your signature on the plate.Full-timeVariable scheduleEvery weekendApply for this positionJob description## Grow and leave your markReporting to the Food Service Director, the chef takes part in the operations of the food service and the Le Pitch resto-bar to ensure meal quality and service performance for our guests.Responsibilities## At the heart of the action* Working with the department director, design the menus and develop recipes to diversify the food offering, in line with the company’s vision.* Take part in planning, organizing, directing and controlling the kitchen department’s activities.* Prepare and cook meats, vegetables and other foods using the appropriate methods.* Plate dishes according to established standards and instructions.* Help manage the supply of food and kitchen provisions.* With the department manager, standardize work techniques to make the best use of resources.* Follow work methods and use the designated products and equipment in line with current standards.* Follow the dress code and hygiene and food safety standards.* Clean equipment, workstations and kitchen appliances.* Any other related tasks.Qualifications## What we’re looking for* Minimum 3 years of relevant experience in food service or hospitality.* Vocational diploma in institutional cooking or equivalent.* MAPAQ certification.* Ability to work efficiently under pressure in a fast-paced environment.* Meticulous, detail-oriented, attentive to cleanliness and a team player.Apply nowShare:LinkedIn/ Facebook/ EmailOn siteSchedule:* Full-time* Variable schedule based on operational needs* Evenings, weekends and holidays* Holiday season and spring breakBenefits:* Company events* Discounted or free meals* Employee assistance program* Discounts on activities* On-site parking