Head chef

Kibbi; Whistler Village; On-site; CAD 75,000 - 95,000; Full time

Benefits offered by this job

Health care plan

Job summary

Kibbi in Whistler, BC seeks a Head Chef to lead kitchen operations in a multi-restaurant environment. You will supervise chefs and cooks, create new recipes, plan menus, and ensure high-quality food presentation for both regular service and special events.

The role requires leadership of a team of 5-10, a focus on Japanese cuisine and seafood specialties, and hands-on cooking in a busy restaurant setting on-site in Whistler Village.

Qualifications

• Minimum high school graduation is required.
• Legal work status for Canada is assumed if not specified.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• 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.
• Plan and direct food preparation and cooking activities of several restaurants.
• Plan menus and ensure food meets quality standards.
• 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

Education

Secondary (high) school graduation certificate

Job description

OVERVIEW

LANGUAGES

• English

EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

• 3 years to less than 5 years

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

• Restaurant

RANKS OF CHEFS

• Head chef

RESPONSIBILITIES

• Estimate amount and costs of supplies and food items
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• 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
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• 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

SUPERVISION

• 5-10 people

EXPERIENCE AND SPECIALIZATION

CUISINE SPECIALTIES

• Japanese cuisine

FOOD SPECIALTIES

• Fish and seafood

BENEFITS

HEALTH BENEFITS

• Health care plan