head chef

Government of Canada - Western; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

A government organization in Toronto is seeking a culinary professional to oversee food preparation and kitchen staff. Responsibilities include maintaining inventory records, creating recipes, and supervising a team. The position requires 2 years of culinary experience and the ability to work in a fast-paced environment. This role is on-site with no remote work options available.

Qualifications

• 2 years to less than 3 years of experience in a culinary role.
• Ability to supervise kitchen staff and manage food preparation.
• Physical ability to handle heavy loads and stand for extended periods.

Responsibilities

• Maintain records of food costs, consumption, sales, and inventory.
• Supervise activities of chefs, cooks, and kitchen staff.
• Create new recipes and demonstrate cooking techniques.

Skills

Attention to detail

Excellent oral communication

Dependability

Team player

Flexibility

Education

No degree, certificate or diploma

Job description

Overview

Languages: English

Education

• No degree, certificate or diploma

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

• 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
• 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

Working conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Physically demanding
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods
• Bending, crouching, kneeling

Personal suitability

• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Initiative
• Organized
• Reliability
• Team player