Overview
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
1 year to less than 2 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work setting
Ranks of chefs
5 days of paid sick leave per year as per BC employment standards
Responsibilities
Tasks
- 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
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- 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
- Prepare and cook meals or specialty foods
- Arrange for equipment purchases and repairs
- Plan and direct food preparation and cooking activities of several restaurants
- Plan menus and ensure food meets quality standards
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
Preparing and baking pastries, desserts, and breads
Assisting with menu development, plating, and menu
engineering
Maintaining pastry station cleanliness and organization
Supervision
Experience and specialization
Cuisine specialties
Food specialties
- Bakery goods and desserts
Additional information
Personal suitability
- Dependability
- Flexibility
- Reliability
- Team player
Benefits
Other benefits
- Other benefits (Vacation pay is paid in accordance with provincial labour standards)
Who can apply for this job?
The employer accepts applications from:
- Canadian citizens and permanent or temporary residents of Canada
- other candidates, with or without a valid Canadian work permit
