chef de cuisine

Government of Canada - Central; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government authority in Canada is seeking a Chef Manager to lead food service operations, including menu planning and team supervision. Candidates must have experience in Mediterranean cuisine and hold relevant food safety certifications. This position requires managing a staff of 16-20 and ensuring high-quality food service for events and dining. The role is on-site in Toronto, Ontario and does not offer remote work options.

Qualifications

• 3 years to less than 5 years of experience in food service management.
• Ability to supervise a team of 16-20 people.
• Experience in Mediterranean cuisine.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Plan menus and ensure food meets quality standards.
• Consult with clients regarding weddings, banquets and specialty functions.

Skills

Leadership

Safe Food Handling certificate

Food Safety Certificate

Education

Other trades certificate or diploma

Job description

Overview

Languages

English

Education

• Other trades certificate or diploma

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

• Hot

Ranks of chefs

• Executive chef

Responsibilities Tasks

• 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
• 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
• 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
• Recruit and hire staff
• Supervise activities of sous‑chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 16-20 people
• Staff in various areas of responsibility

Credentials Certificates, licences, memberships, and courses

• Safe Food Handling certificate
• Food Safety Certificate

Experience and specialization Cuisine specialties

• Mediterranean cuisine

Area of work experience

• Manager

Additional information Work conditions and physical capabilities

• Fast‑paced environment
• Work under pressure
• Physically demanding
• Standing for extended periods

Personal suitability

• Leadership