executive chef

Government of Canada - Western; Vancouver; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government agency in Metro Vancouver is seeking a culinary professional to supervise activities in a kitchen environment. Responsibilities include estimating food costs, training staff, and preparing meals. Candidates should have a high school diploma and experience in a culinary role. Work is on-site only, with no remote options available.

Qualifications

• 1 year to less than 2 years of experience in a culinary environment.

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.

Skills

Leadership

Excellent oral communication

Flexibility

Organized

Reliability

Team player

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

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Develop quality management and quality assurance standards

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Attention to detail

Personal suitability

• Leadership
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player