Chef

HappyTailsPlayHouse; Saint-Sauveur; Hybrid; CAD 42,000 - 62,000; Full time

Job summary

HappyTailsPlayHouse in Saint-Sauveur, QC seeks a Chef to plan and oversee kitchen production, ensuring meals meet dietary needs and budgets. The role includes menu development, staff supervision, and maintaining high hygiene standards.

You will manage procurement, inventory, and meal presentation while adapting menus to resident feedback and seasonal ingredients, with responsibilities extending to quality control and coordination with management.

Qualifications

• Menu planning experience
• Strong organizational and budgeting abilities
• Hygiene and food safety knowledge
• Leadership and staff supervision skills
• Ability to adapt menus to resident feedback and dietary needs

Responsibilities

• Plan varied and balanced menus and adjust changes based on feedback and seasonality
• Prepare ready-made meals with attention to presentation and quality
• Procure food and supplies within budget and manage supplier relationships
• Oversee inventory management, documentation, and stock rotation
• Maintain hygiene standards and proper food temperatures
• Supervise kitchen staff, train on methods and ensure service quality
• Handle additional tasks as assigned by management

Job description

The Chef will ensure planning and production in the kitchen according to established standards and supervise maintenance work while respecting budgets.

Tasks

• Menu planning
  • Develops varied and balanced menus
  • Menu changes based on resident feedback and seasons
  • Ensures that the food value matches the needs of the beneficiaries.
  • Respects established meal costs while ensuring quality of food and amounts required for healthy eating
• Preparation of ready-made meals
  • Set up and pleasant presentation
  • Food preparation
  • Adaptation of menus for alternative choices
  • Preparation of special dishes to meet specific needs (diabetic or diet)
• Purchase of food and supplies
  • Procurement planning within budget
  • Relationship with suppliers
• Inventory Management
  • Complete the documentation required by the administration
  • Receipt and verification of orders
  • Inventory rotation
  • Periodic stocktaking
• Maintains hygiene standards
  • Control of required temperatures
  • Handling control and hygiene standards
• Maintain consistent cleanliness and sanitation in work areas
• Garbage management
• Cleans pans and work tools
• Supervision of kitchen staff
  • Training in working methods
  • Supervision of the quality of services
• Any other tasks that may be requested by management