head chef

Government of Canada - Atlantic; Toronto; On-site; CAD 50,000 - 70,000; Full time

Job summary

A governmental organization in Toronto seeks a Kitchen Manager to oversee kitchen operations, manage staff, and ensure quality food service. Candidates should have at least 5 years of experience, the ability to create diverse menus, and lead a team effectively. This on-site role emphasizes reliability and teamwork in a fast-paced environment.

Qualifications

• 5+ years of experience in a relevant kitchen management role.
• Strong capabilities in supervising kitchen staff.
• Ability to create and manage menus accommodating various dietary restrictions.

Responsibilities

• Estimate costs of supplies and labor.
• Maintain food costs and inventory records.
• Supervise the kitchen staff and activities.

Skills

Organized

Reliability

Team player

Education

No degree, certificate or diploma

Job description

Overview

Languages: English

Education

• No degree, certificate or diploma

Experience

5 years or more

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
• 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
• Consult with clients regarding weddings, banquets and specialty functions
• 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

Supervision

• 3-4 people

Experience and specialization

• South Indian
• Vegetarian
• International
• Vegan

Additional information

• Work conditions and physical capabilities
  • Fast-paced environment
  • Work under pressure

Personal suitability

• Organized
• Reliability
• Team player