Work Term: Permanent Work Language: English Hours: 30 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 5 years or more 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 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 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 Certificates, licences, memberships, and courses Safe Food Handling certificate Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Employment terms options Evening Morning Employment terms options Day Weekend Other perks Other benefits

📌 executive chef (Grande Prairie)
🏢 Baton Rouge
📍 Grande Prairie