specialist chef

Government of Canada - Central; Toronto; On-site; CAD 100,000 - 125,000; Full time

Job summary

An established industry player is seeking a skilled culinary professional to join their team. This role involves maintaining food cost records, supervising kitchen staff, and preparing meals for various events. The ideal candidate will have a strong culinary background, excellent supervisory skills, and the ability to create new recipes. This position requires on-site work at a physical location, ensuring a collaborative environment where culinary creativity thrives. If you are passionate about cooking and have the experience to lead a kitchen team, this opportunity is perfect for you.

Qualifications

• 1-2 years of experience in a culinary role.
• Strong culinary skills and ability to supervise kitchen staff.

Responsibilities

• Maintain records of food costs, consumption, and inventory.
• Supervise kitchen staff and demonstrate cooking techniques.
• Prepare meals for events and special functions.

Skills

Culinary Skills

Supervision

Food Safety

Recipe Development

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages: English

Education:

• Secondary (high) school graduation certificate

Experience:

1 year to less than 2 years

On site:

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

Responsibilities:

• 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
• 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
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs, and cooks
• Train staff in preparation, cooking, and handling of food