Work Term: Temporary Work Language: French Hours: 30 to 35 hours per week Education: College/CEGEP Experience: 5 years or more Cooking and related culinary arts, general Work site environment Noisy Hot Cold/refrigerated Non-smoking Work setting Restaurant Ranks of chefs Head chef Tasks Estimate amount and costs of supplies and food items Estimate labour costs Analyze operating costs and other data Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff Requisition food and kitchen supplies Plan menus and ensure food meets quality standards Train staff in preparation, cooking and handling of food Certificates, licences, memberships, and courses Cook Trade Certification Cuisine specialties French Canadian Food specialties Fish and seafood Meat,



poultry and game Area of work experience Manager Personal suitability Leadership Dependability Efficient interpersonal skills 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? Employment terms options Evening Morning Employment terms options Day Other benefits In office recreation and activities Parking available Support for newcomers and refugees Assists with immediate settlement needs of newcomers and/or refugees (for example: housing, transportation, storage, childcare, winter clothing, etc.)

📌 corporate chef (Baie-Saint-Paul)
🏢 Domaine Belle Plage
📍 Baie-Saint-Paul