head chef

Government of Canada - Atlantic; Oshawa; On-site; CAD 30,000 - 60,000; Full time

Job summary

A governmental organization in Oshawa is seeking a qualified individual to oversee kitchen staff and prepare various meals. The role requires leadership and experience in a fast-paced environment, including strong communication skills. Applicants must have a secondary school graduation certificate and relevant experience. The position is on-site with no remote options.

Qualifications

• 1 year to less than 2 years of experience required.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise cooks and other kitchen staff.
• Prepare and cook complete meals and specialty foods.
• Train staff in preparation, cooking and handling of food.
• Plan menus and ensure food meets quality standards.

Skills

Leadership

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

Secondary 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
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking 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 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
• 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

Work conditions

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

Qualifications and personal attributes

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