corporate chef

Government of Canada - Central; Drummondville; On-site; CAD 40,000 - 60,000; Full time

Job summary

A governmental organization in Drummondville is hiring a Head Chef to supervise kitchen staff and manage food preparation processes. The ideal candidate will have a secondary school certificate and experience in a fast-paced culinary environment. Responsibilities include estimating food costs, planning menus, and ensuring food quality. Strong leadership and communication skills are essential for success in this role.

Benefits

Gratuities

Free parking available

Parking available

Qualifications

• Experience in food preparation and cooking required.
• Ability to work in a fast-paced, physically demanding environment.
• Knowledge in maintaining food costs and inventory.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Supervise cooks and other kitchen staff.
• Plan menus and ensure food meets quality standards.

Skills

Leadership

Excellent oral communication

Initiative

Organized

Team player

Education

Secondary (high) school graduation certificate

Tools

Cellular phone

Job description

Overview

Languages

French

Education

• Secondary (high) school graduation certificate
• or equivalent experience

Experience

Experience an asset

On site

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

Work site environment

• Hot
• Non-smoking

Work setting

• Restaurant
• Bistro

Ranks of chefs

• Head chef
• Sous-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
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Train staff in preparation, cooking and handling of food

Supervision

• 3-4 people

Experience and specialization

Cuisine specialties

• French
• International

Food specialties

• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces

Additional information

Security and safety

• Criminal record check

Work conditions and physical capabilities

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

Weight handling

• Between 45 and 60 kg (100-132 lbs)

Own tools/equipment

• Cellular phone

Personal suitability

• Leadership
• Dependability
• Excellent oral communication
• Initiative
• Organized
• Reliability
• Team player

Benefits

Financial benefits

• Gratuities

Other benefits

• Free parking available
• Parking available