Job Title

Overview Languages English Education College/CEGEP Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Estimate amount and costs of supplies and food items Analyze operating costs and other data 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 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 Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Ensure hygiene and sanitation practices conform to policies and regulations Additional information Personal suitability Leadership Flexibility Organized Reliability Team player