chef

Government of Canada - Western; Vanderhoof; On-site; CAD 40,000 - 60,000; Full time

Job summary

A regional government authority in Vanderhoof seeks a Chef responsible for estimating food supplies costs, supervising kitchen staff, and maintaining food quality standards. Candidates should have a secondary school graduation certificate and 2 to 3 years of experience in culinary roles. The Chef will create menus, prepare meals for events, and train kitchen staff. This position requires on-site work with no remote options available.

Qualifications

• 2 years to less than 3 years of experience in a similar role.
• Knowledge of food safety and sanitation standards.
• Ability to plan and create menus.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Prepare and cook complete meals and specialty foods for events.
• Train staff in preparation, cooking and handling of food.
• Plan menus and ensure food meets quality standards.

Skills

Food preparation

Cost estimation

Supervisory skills

Men planning

Recipe creation

Education

Secondary (high) school graduation certificate

Job description

Overview Languages

English

Education

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On Site

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

Work Site Environment

• Non‑smoking

Work Setting

• Restaurant
• Rural area

Ranks of Chefs

• Chef

Responsibilities

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• 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
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Recruit and hire staff
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Supervision

• 5-10 people