Work Term: Permanent Work Language: Bilingual Hours: 40 hours per week Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 3 years to less than 5 years Culinary arts/chef training Restaurant/food services management Hotel, motel, and restaurant management Work site workplace Wet/damp Odours Hot Cold/refrigerated Work setting Cafeteria Ranks of chefs Chef Tasks Demonstrate new cooking techniques and new equipment to cooking staff Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 5-10 people Certificates, licences, memberships,



and courses Cook Trade Certification Work conditions and physical capabilities Attention to detail Combination of sitting, standing, walking Standing for extended periods Weight handling Between 45 and 60 kg (100-132 lbs) Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Initiative Organized Reliability Team player Screening questions Do you have experience working in this field? Do you have the required certifications listed in the job posting? Do you meet the language requirements listed in the job posting for the position (English or French)? Employment terms options Early morning Evening Shift Employment terms options Morning Day Weekend Health benefits Dental plan Disability benefits Health care plan Paramedical services coverage Vision care perks Other benefits Parking available

📌 chef (Dorval)
🏢 Newrest Montreal
📍 Dorval