Chef jobs in United States
Chef - Menu Creation, Cost Control & Kitchen Leadership
Government of Canada - Western
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Compass Group North America
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CSA Group
Sales & Catering Manager - The Queen's Cue & Boars Head Pub, Marriott Tribute Collection
HVMG
Chef d'Ingénierie de Fabrication – Excellence & Innovation
Rolls-Royce
Leader, Services des marchés (Approvisionnement Régional)
Defence Construction Canada
Event Banquet Chef & Kitchen Supervisor
Government of Canada - Central
Ingénieur(e) électrique, Études de Réseaux - Énergie
Tetra Tech
Sous-Chef: Elevate Menus & Lead a Kitchen Team
Four Seasons Resort Hualalai
Sous-Chef: Elevate Menus & Lead a Kitchen Team
Four Seasons
chef de partie
Job summary
A Canadian government institution in Toronto is seeking an experienced Chef to oversee kitchen operations. The role involves demonstrating cooking techniques, supervising cooking staff, and creating new recipes, primarily focusing on Japanese cuisine. The ideal candidate will have a secondary school graduation certificate and some experience in a fast-paced kitchen environment. This is a full-time position with no remote work option, requiring involvement in menu planning and staff training.
Qualifications
- 7 months to less than 1 year of cooking experience required.
- Dependability and flexibility are essential for this role.
Responsibilities
- Demonstrate new cooking techniques to staff.
- Supervise kitchen staff and ensure quality standards are met.
- Plan menus and create new recipes.
- Train and instruct cooks in food preparation.
Skills
Education
Languages: English
- Secondary (high) school graduation certificate
7 months to less than 1 year
Work must be completed at the physical location. There is no option to work remotely.
- Restaurant
- 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
- Plan menus and ensure food meets quality standards
- Train staff in preparation, cooking and handling of food
- 3-4 people
- Japanese cuisine
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Work conditions and physical capabilities
- Fast-paced environment
- Handling heavy loads
- Attention to detail
- Standing for extended periods
- Dependability
- Efficient interpersonal skills
- Flexibility
- Initiative
- OrganizedReliability
- Team player
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.