Chef

Restaurant Le Tournesol; Quebec; On-site; CAD 45,000 - 70,000; Full time

Job summary

Restaurant Le Tournesol in Capitale-Nationale, Quebec, is seeking an experienced head chef to lead and supervise kitchen operations, develop menus, and ensure high standards of quality and presentation.

The role requires 3–5 years of experience, college-level culinary education or equivalent, and strong leadership and communication skills to manage cooks, sous-chefs, and other kitchen staff in a fast-paced environment. On-site work only.

Qualifications

• Experience in a professional kitchen with supervisory duties.
• Ability to supervise cooks and kitchen staff.
• Knowledge of menu planning and quality standards.
• Experience in Cantonese, French, Italian, European cuisines.

Responsibilities

• Maintain records of costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of chefs, cooks and kitchen workers.
• Create new recipes and menus.
• Instruct cooks in preparation, cooking, garnishing and presentation.
• Prepare and cook meals for events and banquets.
• Supervise sous-chefs and kitchen staff during service.
• Prepare meals regularly and for special guests.
• Requisition food and kitchen supplies.
• Arrange equipment purchases and repairs as needed.
• Plan menus and ensure quality standards are met.
• Train staff in preparation, cooking and handling of food.

Skills

Leadership

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

College/CEGEP

Equivalent experience

Cooking and related culinary arts

Restaurant/food services management

Job description

OVERVIEW

LANGUAGES

French

EDUCATION

• College/CEGEP
• or equivalent experience
• Cooking and related culinary arts, general
• Restaurant/food services management

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 SITE ENVIRONMENT

• Noisy
• Hot
• Non-smoking

WORK SETTING

• Restaurant

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
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

CUISINE SPECIALTIES

• Cantonese cuisine
• French
• Italian cuisine
• European
• International
• Mediterranean cuisine

FOOD SPECIALTIES

• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Vegetables, fruits, nuts and mushrooms

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

PERSONAL SUITABILITY

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