head chef

Government of Canada - Central; Surrey; On-site; CAD 40,000 - 55,000; Full time

Job summary

A government organization in Surrey, Canada, is seeking a knowledgeable kitchen manager. Responsibilities include supervising kitchen staff, estimating food costs, preparing meals, and ensuring food quality and safety. Ideal candidates must possess a secondary school graduation certificate and 2-3 years of relevant experience. This position requires working on-site and cannot be performed remotely.

Qualifications

• 2 years to less than 3 years experience required.

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

Team player

Attention to detail

Flexibility

Organized

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

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
• 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
• Arrange for equipment purchases and repairs
• 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

Additional information

• Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail

Personal suitability

• Flexibility
• Organized
• Team player