Experience and TermsExperience: 3 years to less than 5 yearsWork Term: PermanentWork Language: FrenchHours: 40 hours per weekEducation: College/CEGEPWork site and settingWork site environment: HotWork setting: RestaurantHotel, motel, resortBakeryRanks of chefsSous-chefTasksEstimate amount and costs of supplies and food itemsAnalyze operating costs and other dataDemonstrate current cooking techniques and new equipment to cooking staffCreate new recipesPrepare and cook complete meals and specialty foods for events such as banquetsPrepare and cook food on a regular basis, or for special guests or functionsPrepare and cook meals or specialty foodsRequisition food and kitchen suppliesArrange for equipment purchases and repairsConsult with clients regarding weddings, banquets and specialty functionsPlan and direct food preparation and cooking activities of several restaurantsPlan menus and ensure food meets quality standardsPrepare dishes for customers with food allergies or intolerancesRecruit and hire staffTrain staff in preparation,



cooking and handling of foodLeading/instructing individualsSupervision1 to 2 peopleCertificates, licences, memberships, and coursesCook Trade CertificationScreening questionsAre you authorized to work in Canada?Do you have experience working in this field?Do you have the required certifications listed in the job posting?Employment terms optionsEveningShiftMorningDayWeekendHealth benefitsDental planDisability benefitsHealth care planFinancial benefitsGratuitiesGroup insurance benefitsLong term benefitsLong-term care insuranceOther BenefitsFree parking availableLearning/training paid by employerOn-site housing optionsParking availableWellness programSupport for youthsParticipates in a government or community program or initiative that supports youth employmentOffers on-the-job training tailored to youthProvides awareness training to employees to create a welcoming work environment for youth#J-18808-Ljbffr

📌 Second Chef (Baie-Saint-Paul)
🏢 Germain Hôtels
📍 Baie-Saint-Paul