executive chef

Government of Canada - Northern; San Juan de Terranova; On-site; CAD 60,000 - 80,000; Full time

Job summary

A governmental organization in Terranova y Labrador is seeking an Executive Chef to lead kitchen operations, supervise staff, and manage meal preparation for events. The ideal candidate will have a Cook Trade Certification and experience in a fast-paced environment, capable of creating new recipes and instructing other kitchen staff. This role requires strong communication skills and teamwork to ensure quality food service.

Benefits

Health benefits

Dental plan

Health care plan

Vision care benefits

Qualifications

• 3 to 5 years of experience as a chef, preferably in a fast-paced environment.
• Ability to instruct and train cooking staff.
• Experience in preparing various cuisines and specialty foods.

Responsibilities

• Maintain records of food costs, consumption, sales and inventory.
• Supervise activities of chefs and kitchen staff.
• Plan and direct food preparation and cooking activities.
• Prepare and cook meals for special events and functions.

Skills

Excellent oral communication

Team player

Attention to detail

Flexibility

Education

Other trades certificate or diploma

Cook Trade Certification

Job description

Overview

Languages

English

Education

• Other trades certificate or diploma

Experience

3 years to less than 5 years

Ranks of chefs

• Executive chef

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
• 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
• Estimate food requirements and food and labour costs
• 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

• 5-10 people

Credentials

• Cook Trade Certification

Experience and specialization

• Canadian
• International

Food specialties

• Bakery goods and desserts
• Cereals, grains and pulses
• Cold kitchen
• Eggs and dairy
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Additional information

• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

Benefits

• Health benefits
• Dental plan
• Health care plan
• Vision care benefits