head chef

Government of Canada - Western; Surrey; On-site; CAD 45,000 - 60,000; Full time

Job summary

A government organization is hiring a Kitchen Manager in Metro Vancouver to oversee kitchen operations, manage staff, and ensure food quality standards are met. The role requires strong leadership skills and at least 2 years of experience. Candidates should hold a secondary school graduation certificate. The position is on-site only, with no remote work options.

Qualifications

• 2 to 3 years of experience in a similar role is required.
• Must be capable of supervising kitchen staff and ensuring quality standards.

Responsibilities

• Estimate supplies and food costs.
• Supervise activities of kitchen staff.
• Create new recipes and plan menus.

Skills

Supervising kitchen staff

Budget management

Recipe creation

Attention to detail

Flexibility

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

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail

Personal suitability

• Flexibility
• Organized
• Team player