Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week Education: Secondary (high) school graduation certificate Experience: 5 years or more or equivalent experience Work site environment Noisy Work setting Hotel, motel, resort Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory 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 Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Consult with clients regarding weddings,
banquets and specialty functions Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Standing for extended periods Personal suitability Leadership Organized Reliability Team player Employment terms options Early morning Evening Shift Morning Employment terms options Night Day Weekend Health benefits Dental plan Disability advantages Health care plan Vision care benefits Other benefits Other benefits