head chef

Korean Air; Coquitlam; Sur place; CAD 55 000 - 75 000; Plein temps

Résumé du poste

Korean Air is seeking an on-site kitchen supervisor in the Metro Vancouver area. The role requires 3–5 years of experience and a secondary school graduation certificate. You will lead kitchen staff, plan menus, train cooks and ensure high-quality meals and presentation.

The position is on-site with no remote option, and responsibilities include introducing new techniques, managing costs, and maintaining inventory and supplies.

Qualifications

• Must have experience supervising kitchen staff and coordinating kitchen operations.
• Ability to plan menus and ensure quality standards.
• Familiarity with culinary techniques and food preparation methods.

Responsabilités

• 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 meals or specialty foods.
• Requisition food and kitchen supplies.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Connaissances

Staff supervision

Menu planning

Culinary techniques

Formation

Secondary (high) school graduation certificate

Description du poste

• Secondary (high) school graduation certificate

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

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.

Responsibilities

Tasks

• 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 meals or specialty foods
• Requisition food and kitchen supplies
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food