head chef

Korean Air; Nanaimo; On-site; CAD 65,000 - 90,000; Full time

Job summary

Korean Air in Canada Nanaimo is seeking a Head Chef with Korean cuisine expertise to lead our on-site restaurant kitchen. You will oversee kitchen operations, design menus, and ensure quality while guiding a team of chefs, cooks, and staff.

The role requires a secondary school graduation certificate and 2–3 years of experience in a restaurant setting. You will manage costs, train staff, and coordinate with events for banquets and special functions.

Qualifications

• Secondary school graduation certificate required.
• Must have 2 years to less than 3 years of experience.
• On-site work with no remote option; restaurant setting.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• 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.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Skills

English

Team player

Education

Secondary school graduation certificate

Job description

Qualifications

• Secondary (high) school graduation certificate.

Overview

Languages: English.

Education: Secondary (high) school graduation certificate.

Experience

• 2 years to less than 3 years.
• On site work – no remote option.
• Work setting: Restaurant.
• Rank: Head chef.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• 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.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Specialization

• Cuisine specialty: Korean.
• Food specialty: Fish and seafood.

Personal Suitability

• Team player.