head chef

Korean Air; Nanaimo; On-site; CAD 60,000 - 80,000; Full time

Job summary

Korean Air in Canada (Nanaimo) seeks a head chef to lead on-site kitchen operations focused on Korean cuisine and seafood specialties. The role requires managing cooks, creating menus, and delivering high-quality banquet meals for events.

The successful candidate will oversee food cost control, staff training, and kitchen readiness for daily service, with a strong emphasis on quality and presentation.

Qualifications

• 2 years to less than 3 years of experience as a chef.
• On-site work required; no remote option.

Responsibilities

• Estimate amounts 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 chefs, cooks and other kitchen staff.
• 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 meals for regular service or for special guests or functions.
• Arrange for equipment purchases and repairs.
• Plan menus and ensure food meets quality standards.
• Train staff in preparation, cooking and handling of food.

Skills

Team player

Education

Secondary (high) school graduation certificate

Job description

Overview

Languages

English

Education

• Secondary (high) school graduation certificate

Experience

2 years to less than 3 years

On site

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

Work setting

• Restaurant

Ranks of chefs

• Head chef

Responsibilities

Tasks

• 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

Cuisine specialties

• Korean

Food specialties

• Fish and seafood

Personal suitability

• Team player