meat, poultry and fish chef

Government of Canada - Western; Vancouver; On-site; CAD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a skilled chef to lead culinary operations in a vibrant restaurant setting. This role involves demonstrating innovative cooking techniques, creating exciting new recipes, and supervising a dedicated team of culinary professionals. You will be responsible for planning menus, ensuring high-quality food standards, and managing food preparation for various events. If you have a passion for Mediterranean and Greek cuisines and thrive in a fast-paced environment, this opportunity is perfect for you. Join a team that values creativity and excellence in culinary arts!

Benefits

Health care plan

Free parking available

Parking available

Qualifications

• 3-5 years of experience in a culinary role, focusing on various cuisines.
• Ability to instruct and supervise kitchen staff effectively.

Responsibilities

• Demonstrate cooking techniques and instruct staff in food preparation.
• Create new recipes and plan menus to meet quality standards.
• Supervise activities of sous-chefs and cooks in a fast-paced environment.

Skills

Cooking Techniques

Recipe Creation

Food Presentation

Menu Planning

Supervision

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 site environment

• Non-smoking

Work setting

• Restaurant
• Urban area

Ranks of chefs

• Meat chef

Responsibilities Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• 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
• Prepare and cook food on a regular basis, or for special guests or functions
• 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
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Supervision

• 16-20 people

Experience and specialization

Cuisine specialties

• Greek
• Mediterranean cuisine
• Turkish

Food specialties

• Fish and seafood
• Meat, poultry and game

Additional information

Security and safety

• Bondable

Transportation/travel information

• Public transportation is available

Work 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

Benefits

Health benefits

• Health care plan

Other benefits

• Free parking available
• Parking available