OVERVIEW LANGUAGES English
EDUCATION Other trades certificate or diploma
or equivalent experience
EXPERIENCE 5 years or more
ON SITE Work must be completed at the physical location. There is no option to work remotely.
RESPONSIBILITIES TASKS Estimate amount and costs of supplies and food items
Estimate labour costs
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




Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Leading/instructing individuals
SUPERVISION 16-20 people
ADDITIONAL INFORMATION Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player
BENEFITS HEALTH ADVANTAGES Dental plan
Health care plan

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📌 Executive chef (British Columbia)
🏢 Sooke Harbour House
📍 British Columbia