Food jobs in Canada
Social Media & Student Engagement Coordinator
Dexterra
Social Media & Student Engagement Coordinator
Dexterra
Sous Chef, Culinary Services
University of Saskatchewan
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Government of Canada - Northern
Jasper Park Lodge Assistant Chief Steward
The Fairmont Jasper Park Lodge
sous-chef
Job summary
A government organization in Ottawa is seeking an experienced Chef to estimate costs, supervise kitchen staff, and prepare food for various functions. Candidates should have a minimum of 1 year experience, with no formal education required. Responsibilities include supervising cooks and managing supply inventories in a fast-paced restaurant setting.
Qualifications
- A minimum of 1 year experience in a restaurant or food service setting is required.
- Experience in supervising kitchen staff is necessary.
- Knowledge of food costs and inventory management is essential.
Responsibilities
- Estimate supply and food item costs.
- Maintain records of food costs and inventory.
- Supervise activities of specialist chefs and cooks.
- Prepare meals for guests and functions.
- Train staff in food preparation and safety.
Skills
Education
Languages: English
- No degree, certificate or diploma
1 year to less than 2 years
Work must be completed at the physical location. There is no option to work remotely.
- Restaurant
- Restaurant and food service
- Food service establishment
- Chef
- Sous-chef
- Chef de partie
- Sauce chef
- Pastry chef
- Garde-manger chef
- Meat chef
- Fish chef
- 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
- 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
- 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
- Cook
- More than 20 people
- Cook (general)
* 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.