Overview

Languages

English

Education

- College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

- Hotel, motel, resort

Responsibilities

Tasks

- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- 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
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Train staff in preparation, cooking and handling of food
- Schedule staff




- Manage kitchen operations
- Co-ordinate work activities with other departments
- Plan, organize, direct, control and evaluate daily operations
- Determine the size of food portions and costs

Credentials

Certificates, licences, memberships, and courses

- Cook Red Seal Certificate

Additional information

Work conditions and physical capabilities

- Fast-paced environment
- Work under pressure
- Tight deadlines
- Attention to detail
- Standing for extended periods

Personal suitability

- Leadership
- Efficient interpersonal skills
- Flexibility
- Organized
- Reliability
- Team player

Benefits

Health benefits

- Dental plan
- Disability benefits
- Health care plan

Financial benefits

- Bonus
- Gratuities

Other benefits

- Other advantages

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